Fundamental Food Microbiology, Fifth Edition, provides a comprehensive introduction to the role of microorganisms in food systems, emphasizing their significance in food quality, safety, preservation, and processing. The book examines the characteristics, growth, and survival of microorganisms in various food environments and explains the factors that influence microbial activity in food products. It discusses the beneficial applications of microorganisms in the production of fermented foods and food ingredients, as well as the microbiological causes of food spoilage and foodborne diseases. The text also explores methods for controlling microbial growth during food processing, storage, and distribution, together with modern techniques for the detection, identification, and monitoring of microorganisms in foods. Integrating fundamental microbiological principles with practical food safety applications, the book serves as an essential resource for students, researchers, food scientists, microbiologists, and professionals working in the food industry and quality assurance sectors.

Ngôn ngữ:	eng
Tác giả:	Ray, Bibek, Bhunia, Arun
Thông tin nhan đề:	Fundamental Food Microbiology
Nhà xuất bản:	Taylor & Francis Group, LLC
Loại hình:	Giáo trình sách, tham khảo / Bộ sưu tập: Công nghệ Hóa
Mô tả vật lý:	575p.
Năm xuất bản:	2014