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This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.
Dr. Abhinav Aeron is Visiting Faculty in Microbiology involved in teaching of Post Graduate students at the School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh, India. Shadia Mohammad Abdel-Aziz is Professor of the Microbial Chemistry Department, Genetic Engineering and Biotechnology Division, National Research Centre, Dokki, Cairo, Egypt. Dr. Neelam Garg is Associate Professor and Chairperson, Department of Microbiology, Kurukshetra University, Kurukshetra, India.
Release date NZ
May 4th, 2018
Edited by Abhinav Aeron
Edited by Neelam Garg
Edited by Shadia Mohammad Abdel-Aziz
Country of Publication
Softcover reprint of the original 1st ed. 2016
21 Illustrations, color; 10 Illustrations, black and white; X, 362 p. 31 illus., 21 illus. in color.
Springer International Publishing AG
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