Low Temperature Processing Of Food Products PDF
It is an amazing Technology & Engineering book written by Osman Erkmen and published by John Wiley & Sons. This book was released on 13 June 2016 with total pages 940. Read book in PDF, EPUB and Kindle directly from your devices anywhere anytime. Click Download button to get Food Microbiology, 2 Volume Set book now. This site is like a library, Use search box to get ebook that you want.
- Author : Osman Erkmen
- Release Date : 13 June 2016
- Publisher : John Wiley & Sons
- Genre : Technology & Engineering
- Pages : 940
- ISBN 13 : 9781119237761
- Total Download : 756
- File Size : 50,5 Mb
Food Microbiology, 2 Volume Set PDF Summary
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.