Food Microbiology
Material type: TextPublication details: NEW DELHI Mc Graw Hill 2014Edition: 5Description: 492pISBN: 9781252062513Subject(s): Dairy ProcessingDDC classification: 664.001 579 Summary: Part One: Food and Microorganisms Food as a Substrate for Microorganisms Microorganisms Important in Food Microbiology Contamination of Foods General Principles Underlying Spoilage: Chemical Changes Part Two: Principles of Food Preservation General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions Preservation by Use of High Temperatures Preservation by use of Low Temperatures Preservation by Food Additives Preservation by Radiation Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods Contamination, Preservation and Spoilage of Cereals and Cereal Products Contamination, Preservation and Spoilage of Sugars and Sugar Products Contamination, Preservation and Spoilage of Vegetables and Fruit Contamination, Preservation and Spoilage of Meats and Meat Products Contamination, Preservation and Spoilage of Fish and other Sea-foods Contamination, Preservation and Spoilage of Eggs Contamination, Preservation and Spoilage of Poultry Contamination, Preservation and Spoilage of Milk and Milk Products Spoilage of Heated Canned Foods Miscellaneous Foods Part Four: Foods and Enzymes Produced by Microorganisms Production of Cultures for Food Fermentations Food Fermentations Foods and Enzymes from Microorganisms Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial Investigation of Food-Borne Disease Outbreaks Part Six: Food Sanitation, Control and Inspection Microbiology in Food Sanitation Food Control Appendix A: Nomenclature Appendix B: International Microbiological SpecificationsItem type | Current library | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|
Books | CDST Pookode | 664.001 579 FRA/FO (Browse shelf(Opens below)) | Available | DST144 | |
Books | CDST Pookode | 664.001 579 FRA/FO (Browse shelf(Opens below)) | Available | DST143 |
Part One: Food and Microorganisms
Food as a Substrate for Microorganisms
Microorganisms Important in Food Microbiology
Contamination of Foods
General Principles Underlying Spoilage: Chemical Changes
Part Two: Principles of Food Preservation
General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions
Preservation by Use of High Temperatures
Preservation by use of Low Temperatures
Preservation by Food Additives
Preservation by Radiation
Part Three: Contamination, Preservation and Spoilage of Different Kinds of Foods
Contamination, Preservation and Spoilage of Cereals and Cereal Products
Contamination, Preservation and Spoilage of Sugars and Sugar Products
Contamination, Preservation and Spoilage of Vegetables and Fruit
Contamination, Preservation and Spoilage of Meats and Meat Products
Contamination, Preservation and Spoilage of Fish and other Sea-foods
Contamination, Preservation and Spoilage of Eggs
Contamination, Preservation and Spoilage of Poultry
Contamination, Preservation and Spoilage of Milk and Milk Products
Spoilage of Heated Canned Foods
Miscellaneous Foods
Part Four: Foods and Enzymes Produced by Microorganisms
Production of Cultures for Food Fermentations
Food Fermentations
Foods and Enzymes from Microorganisms
Part Five: Foods in Relation to Disease Food-borne Illness: Bacterial Food-Borne Poisonings, Infections and Intoxications - Non bacterial
Investigation of Food-Borne Disease Outbreaks
Part Six: Food Sanitation, Control and Inspection
Microbiology in Food Sanitation
Food Control
Appendix A: Nomenclature Appendix B: International Microbiological Specifications
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