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Quantitative Microbiology in Food Processing
Anderson . Ed(S): de Souza Sant'Ana
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Description for Quantitative Microbiology in Food Processing
hardcover. Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Editor(s): De Souza Sant'Ana, Anderson. Num Pages: 696 pages. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 247 x 196 x 31. Weight in Grams: 1474.
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.
Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes ... Read more
Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability.
Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes ... Read more
Product Details
Format
Hardback
Publication date
2017
Publisher
John Wiley & Sons Inc United States
Number of pages
696
Condition
New
Number of Pages
696
Place of Publication
New York, United States
ISBN
9781118756423
SKU
V9781118756423
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Anderson . Ed(S): de Souza Sant'Ana
Prof. Dr. Anderson de Souza Sant'Ana, Department of Food science, Faculty of Food Engineering, University of Campinas, Sao Paulo, Brazil. Anderson de Souza Sant'Ana is an Industrial Chemist, Master and PhD in Food Science. As an Industrial Chemist his interests are focused on the microbiological aspects involving the handling and transformation of raw materials into processed food products. ... Read more
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