| |
The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years!
Features:
Easy to understand, simple and coherent approach
Comprehensive coverage to important topics like Food as a Substrate for Microbes, Contamination, Preservation and Spoilage, Enzymes, Foods in Relation to Diseases, Sanitation, Control and Inspection
Latest updates on Seven Principles of HACCP
Table of Contents:
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 SpecificatioISBN - 9781259062513
|
| |
|