000			02807nam a22003017a 4500
003			OSt
005			20220418134313.0
008			211126b |||||||| |||| 00| 0 eng d
020			_a9789351114598 (hardback)
040			_cCvSU Main Campus Library _erda
041			_aeng
050			_aQR115 _bJ21 2017
100			_914780 _aJakka, Lakshmi Prasanna _eauthor
245			_aFood microbiology and food processing / _cLakshmi Prasanna Jakka.
260			_aNew Delhi, India : _bRandom Publications, _c2017
300			_a312 pages : _billustrations ; _c24 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aFood 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.
520			_a"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
541			_aFund 164 _bBookQuick Marketing _cPurchased _d10/31/2019 _e78068 _fNEJ _hPHP 6,295.50 _p2019-10-818 _q2019-1-0678
650		0	_92404 _aFood _xMicrobiology
650		0	_9696 _aFood industry and trade
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=ebc6f47d0b9d2566da459c5c7c4c1187 _yClick here to view the table of contents
942			_2lcc _cBK
999			_c34913 _d34913