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Penanda Bagikan

e-book

Fundamental food microbiology

Bibek Ray - Nama Orang;

Introductory food microbiology is a required course for undergraduates majoring
in food science. In some form it is also taught in several other programs, such as
microbiology, public health, nutrition and dietetics, and veterinary science. For the
majority of food scientists, except those majoring in food microbiology, this single
course forms the basis of the study of microorganisms and their interactions to food.
Similarly, for the latter group, food microbiology is probably the only course that
provides information on the interaction of food and microorganisms. This book was
written with the major objective of relating interaction of microorganisms and food
in relation to food bioprocessing, food spoilage, and foodborne diseases. Thus, it
will be useful as a text in the introductory food microbiology courses taught under
various programs and disciplines. In addition, it will be a valuable reference for
those directly and indirectly involved in food and microbiology, including individuals
in academic institutions; research institutions; federal, state, and local government
agencies; food industries; food consultants; and even food lobbyists.

The subject matter is divided into seven sections. For undergraduate teaching,
the first six sections can be taught as a semester course; Section VII (Appendices)
can be used as advanced information for an undergraduate course which contains
materials that are either taught in other courses, such as advanced food microbiology,
or food safety courses and laboratory courses. Section I describes the history of food
microbiology, characteristics of microorganisms important in foods, their sources,
and significance. Section II deals with microbial growth and metabolism of food,
and the significance of microbial sublethal injury and bacterial sporulation in foods.

Section III explains the different beneficial uses of microorganisms, which include
starter cultures, bioprocessing, biopreservation, and probiotics. Section IV deals with
spoilage of foods by microorganisms and their enzymes and methods used to determine
food spoilage. In addition, there is a chapter on problems and solutions of
some emerging spoilage bacteria in refrigerated foods. Section V deals with foodborne
pathogens associated with intoxication, infections, and toxicoinfections and
those considered to be opportunistic pathogens, as well as pathogenic parasites and
algae. In addition, a chapter has been included on emerging pathogens and a chapter
on indicators of pathogens. Section VI discusses different methods used to control
undesirable microorganisms for the safety and stability of food. A chapter on new
nonthermal methods and a chapter on the hurdle concept in food preservation are
included


Ketersediaan

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Informasi Detail
Judul Seri
-
No. Panggil
-
Penerbit
London : CRC Press LLC., 2003
Deskripsi Fisik
QR115.R39; 664
Bahasa
English
ISBN/ISSN
0-8493-1610-3
Klasifikasi
-
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
3rd ed.
Subjek
MIKROBIOLOGI
MIKROBIOLOGI DI MAKANAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
agus
Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas
  • FRONT MATTER
  • CONTENTS
  • Chapter 1. History and Development of Food Microbiology
  • Chapter 2. Characteristics of Predominant Microorganisms in Food
  • Chapter 3. Sources of Microorganisms in Foods
  • Chapter 4. Normal Microbiological Quality of Foods and its Significance
  • Chapter 5. Microbial Growth Characteristics
  • Chapter 6. Factors Influencing Microbial Growth in Food
  • Chapter 7. Microbial Metabolism of Food Components
  • Chapter 8. Microbial Sporulation and Germination
  • Chapter 9. Microbial Stress Response in the Food Environment
  • Chapter 10. Microorganisms Used in Food Fermentation
  • Chapter 11. Biochemistry of Some Beneficial Traits
  • Chapter 12. Genetics of Some Beneficial Traits
  • Chapter 13. Starter Cultures and Bacteriophages
  • Chapter 14. Microbiology of Fermented Food Production
  • Chapter 15. Intestinal Beneficial Bacteria
  • Chapter 16. Food Biopreservatives of Microbial Origin
  • Chapter 17. Food Ingredients and Enzymes of Microbial Origin
  • Chapter 18. Important Factors in Microbial Food Spoilage
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