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Food Microbiology, 2 Volume Set: Principles into Practice
Osman Erkmen
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Description for Food Microbiology, 2 Volume Set: Principles into Practice
Hardcover. 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. Num Pages: 944 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 178 x 250 x 23. Weight in Grams: 934.
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, ... Read more
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, ... Read more
Product Details
Format
Hardback
Publication date
2016
Publisher
John Wiley & Sons Inc United Kingdom
Number of pages
944
Condition
New
Number of Pages
944
Place of Publication
New York, United States
ISBN
9781119237761
SKU
V9781119237761
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Osman Erkmen
Professor Dr. Osman Erkmen, Department of Food Engineering, Faculty of Engineering, University of Gaziantep, Turkey. Professor Dr. T. Faruk Bozoglu, Department of Food Engineering, Faculty of Engineering, Middle East Technical University, Turkey.
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