Food microbiology
著者
書誌事項
Food microbiology
Royal Society of Chemistry, c1995
大学図書館所蔵 全7件
内容説明・目次
内容説明
Food Microbiology is the first entirely new, comprehensive student text to be published on this subject for more than 10 years. It covers the whole field of modern food microbiology, including recent developments in the procedures used to assay and control microbiological quality in food. The book covers the three main themes of the interaction of micro-organisms with food-spoilage, foodborne illness and food fermentation and gives balanced attention to both the positive and negative aspects which result. It also discusses the factors affecting the presence of micro-organisms in foods, as well as their capacity to survive and grow. Suggestions for further reading, of either the most recent or the best material available, are included in a separate section. This book presents a thorough and accessible account of modern food microbiology and will make an ideal course book. Food Microbiology is a must for undergraduates, lecturers and researchers involved in the biological sciences, biotechnology, and food sciences and technology.
目次
- The Scope of Food Microbiology
- Micro-organisms and Food Materials
- Factors Affecting the Growth and Survival of Micro-organisms in Foods
- The Microbiology of Food Preservation
- Microbiology of Primary Food Commodities
- Food Microbiology and Public Health
- Bacterial Agents of Foodborne Illness
- Non-bacterial Agents of Foodborne Illness
- Fermented and Microbial Foods
- Methods for the Microbiological Examination of Foods
- Controlling the Microbiological Quality of Foods
- Further Reading
- Subject Index.
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