Food microbiology and food processing /
Jakka, Lakshmi Prasanna
Food microbiology and food processing / Lakshmi Prasanna Jakka. - New Delhi, India : Random Publications, 2017 - 312 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Food microbiology -- Hygiene in food processing -- Fermentation and microbial food -- Spoilage microbiology -- Safety in food processing -- Food safety system -- The microbiology of food preservation -- High pressure food processing technique -- Food process of enzymes activity -- Method of studying food process engineering -- Food processing and packaging -- Agricultural biotechnology and food safety.
"Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations. The field of food microbiology is a very broad one, encompassing the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed foods. Food science is a discipline concerned with all aspects of food-beginning after harvesting, and ending with consumption by the consumer. Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. This book is directed primarily for the students of food microbiology, food biotechnology and food science and nutrition but can also be a ready reference for research scholars."--Back cover
9789351114598 (hardback)
Food--Microbiology
Food industry and trade
QR115 / J21 2017
Food microbiology and food processing / Lakshmi Prasanna Jakka. - New Delhi, India : Random Publications, 2017 - 312 pages : illustrations ; 24 cm
Includes bibliographical references and index.
Food microbiology -- Hygiene in food processing -- Fermentation and microbial food -- Spoilage microbiology -- Safety in food processing -- Food safety system -- The microbiology of food preservation -- High pressure food processing technique -- Food process of enzymes activity -- Method of studying food process engineering -- Food processing and packaging -- Agricultural biotechnology and food safety.
"Today food microbiology has become an interesting and challenging subject. The present book covers important main aspects of interaction between microorganisms, food borne illnesses and food fermentations. The field of food microbiology is a very broad one, encompassing the study of microorganisms which have both beneficial and deleterious effects on the quality and safety of raw and processed foods. Food science is a discipline concerned with all aspects of food-beginning after harvesting, and ending with consumption by the consumer. Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce marketable food products that can be easily prepared and served by the consumer. Food processing typically involves activities such as mincing and macerating, liquefaction, emulsification, and cooking (such as boiling, broiling, frying, or grilling); pickling, pasteurization, and many other kinds of preservation; and canning or other packaging. This book is directed primarily for the students of food microbiology, food biotechnology and food science and nutrition but can also be a ready reference for research scholars."--Back cover
9789351114598 (hardback)
Food--Microbiology
Food industry and trade
QR115 / J21 2017