000			02622nam a22002057a 4500
999			_c32977 _d32977
003			CUTN
005			20201005112926.0
008			201005b ||||| |||| 00| 0 eng d
020			_a9789386546661
041			_aEnglish
082			_223 _a664.001579 _bRAM
100			_a Ramanathan, N.
245			_aFood Microbiology / _c N. Ramanathan
300			_aNew Delhi : _b New India Publishing Agency, _c2018.
505			_t1. Basic Principles of Food Microbiology _t2. Food Preservation _t3. Food Safety and Quality Management _t4. Fermented Food Products _t 5. Dairy Microbiology _t6. Microbial Foods (SCP) and FOOD Chemicals _t7. Mushrooms Cultivation _t8. Microbial Enzymes _t9. Contamination and Spoilage of Foods _t10. Contamination, Preservation and Spoilage of Cereals and Cereal Products, Sugar and Sugar Products _t11. Contamination, Prerservation and Spoilage of Fruits and Vegetables _t12. Contamination, Preservation and Spoilage of Meat and Meat Products _t13. Contamination, Preservation and Spoilage of Fish and Sea Foods _t14. Contamination, Preservation and Spoilage of Eggs and Poultry _t15. Contamination, Preservation and Spoilage of Milk and Milk Products _t16. Contamination, Preservation and Spoilage of Canned Foods & Bottled Beverages _t17. Food Poisoning _t18. Mycotoxins _t19. Genetically Modified Foods _t20. Experiments in Food and Dairy Microbiology
520			_aFood microbiology is a branch of applied microbiology and the scope of food microbiology is expanding rapidly to protect food from microbial spoilage and provide safe, nutritious food to consumers. We now live in a period of world¬wide food crisis, a food saved is a food produced. The book embodies twenty chapters covering the types and sources of microorganisms in food, factors influencing microbial growth in foods; Preservation of food by high temperature, low temperature, dehydration, osmotic pressure, irradiation, high pressure processing, chemical preservatives, food storage and packaging; Food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. Bacterial food poisoning, mycotoxin and impact of genetically modified foods with descriptive and objective questions. In addition, procedures for fifteen practical experiments in food and dairy microbiology and glossary are included. The overall objective of this book on 'Food Microbiology' is to bring together information on different areas of food microbiology in a single source.
650			_aFood microbiology
650			_aFood Products
942			_2ddc _cBOOKS