Fundamental food microbiology
| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2008
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| Subjects: |
Table of Contents:
- 1. History and Development of Food Microbiology
- 2. Characteristics of Predominant Microorganisms in Food
- 3. Sources of Microorganisms in Food
- 4. Normal Microbiological Quality of Foods and Its Significance
- 5. Microbial Growth Characteristics
- 6. Factors Influencing Microbial Growth in Food
- 7. Microbial Metabolism of Food Components
- 8. Microbial Sporulation and Germination
- 9. Microbial Stress Response in the Food Environment
- 10. Microorganisms Used in Food Fermentation
- 11. Biochemistry of Some Beneficial Traits
- 12. Genetics of Some Beneficial Traits
- 13. tarter Cultures and Bacteriophages
- 14. Microbiology of Fermented Food Production
- 15. Intestinal Beneficial Bacteria