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Food microorganisms

Author: H A Modi
Publisher: Jaipur : Aavishkar Publishers, 2008.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
The food-processing industry is the oldest and larger user of microorganisms and biotechnological processes. The first chapter elaborates interactions between microorganisms and foods. The second chapter describes all the nutrients that we must obtain from food and significance of human nutrition. Important characteristics of food-associated microorganisms are summarized in third chapter. Various factors influencing  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Modi, H.A.
Food microorganisms.
Jaipur : Aavishkar Publishers, 2008
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: H A Modi
ISBN: 9781441665355 1441665358 9789350436202 9350436205
OCLC Number: 656803165
Description: 1 online resource (200 pages)
Contents: COVER; CONTENTS; FOOD MICROBIOLOGY --
SCOPE AND DEVELOPMENT; FOOD, NUTRIENTS AND HUMAN NUTRITION; CHARACTERISTICS OF FOOD ASSOCIATED MICROORGANISMS; FACTORS INFLUENCING MICROBIAL GROWTH IN FOODS; SOURCES OF MICROORGANISMS IN FOOD; INCIDENCE AND SIGNIFICANCE OF MICROORGANISMS IN FOODS; MICROBIAL METABOLISM OF FOOD COMPONENTS; MICROBIOLOGICAL EXAMINATION OF FOOD; MICROBIAL SPOILAGE OF FOODS; FERMENTED FOODS; HEALTH BENEFITS OF BENEFICIAL BACTERIA; SELECTED BIBLIOGRAPHY.
Responsibility: H.A. Modi.

Abstract:

The food-processing industry is the oldest and larger user of microorganisms and biotechnological processes. The first chapter elaborates interactions between microorganisms and foods. The second chapter describes all the nutrients that we must obtain from food and significance of human nutrition. Important characteristics of food-associated microorganisms are summarized in third chapter. Various factors influencing microbial growth in foods are discussed in chapter 4. The sources of microorganisms are summarized in chapter 5. Incidence and significance of microorganisms in foods are mentioned.

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