Food Microbiology (Record no. 12488)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02086nam a22001457a 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9788170355847 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.001 579 |
| Item number | KHE/FO |
| 100 ## - MAIN ENTRY--AUTHOR NAME | |
| Author name | Khetarpaul, Neelam |
| 245 ## - TITLE STATEMENT | |
| Title | Food Microbiology |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | NEW DELHI |
| Name of publisher | Daya Publishing House |
| Date of publication | 2015 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 552p. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Today Food Microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illness and food fermentations. This book covers almost all the aspects of modern food microbiology in the context of changing global scenario. It has been divided into 16 chapters which mainly cover role of microorganisms, effects of food processing and preservation on microorganisms, methods of detecting microorganisms, microflora of different foods, food spoilage, food borne illness, role of probiotics in health and disease, food hygiene and sanitation, food safety and HACCP etc. The most current works on these aspects have been chosen that can provide a greater overview to the primary literature. This book is directed primarily for the students of Food Microbiology, Food Biotechnology and Food Science and Nutrition but can also be a ready reference for research scholars. Contents Chapter 1: Introduction; Chapter 2: The Role of Microorganisms in Foods; Chapter 3: Effect of Food Preservation on Microorganisms; Chapter 4: Microorganisms in Meat and Meat Products; Chapter 5: Influence of Microorganisms on Food Products; Chapter 6: Bacterial Food Poisoning; Chapter 7: The Examination of Foods; Chapter 8: The Methods of Detecting Microorganisms; Chapter 9: Non-bacterial Illness; Chapter 10: Food Hazards and Illness; Chapter 11: Food Spoilage and the Microflora; Chapter 12: The Fermented Foods; Chapter 13: Probiotic Fermented Foods: The New Face of an Old Tradition; Chapter 14: Food Borne Diseases, Food Hygiene and Sanitation; Chapter 15: Food Borne Illness: Implications for the Future; Chapter 16: Food Borne Disease Control: A Transnational Challenge. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Subject term | Food Microbiology |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Withdrawn status | Lost status | Home library | Current library | Date acquired | Cost, normal purchase price | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| CDST Pookode | CDST Pookode | 20/11/2023 | 1100.00 | 664.001 579 KHE/FO | DST084 | Books |