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Applied Dairy and Food Microbiology Contemporary Reviews 1st Published,8183210090,9788183210096

Applied Dairy and Food Microbiology Contemporary Reviews 1st Published

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Book Information

Publisher:Agrotech Publishing Academy
Published In:2005
ISBN-10:8183210090
ISBN-13:9788183210096
Binding Type:Hardback
Weight:1.67 lbs
Pages:pp. 424, Figures, Tables, Index, References, Acknowledgement

The Title "Applied Dairy and Food Microbiology Contemporary Reviews 1st Published" is written by Rameshwar Singh. This book was published in the year 2005. The ISBN number 8183210090|9788183210096 is assigned to the Hardback version of this title. The book displayed here is a 1st Published edition. This book has total of pp. 424 (Pages). The publisher of this title is Agrotech Publishing Academy. We have about 384 other great books from this publisher. Applied Dairy and Food Microbiology Contemporary Reviews 1st Published is currently Available with us.

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About the Book

Taking into consideration the concerns and innovations in vogue in the field of dairy and food Microbiology and their relevance specifically in the post General Agreement on Tariffs and Trade era, an attempt has been made through this Book to dwell upon contemporary issues. The contributors who have reviewed a wide array of topics are specialists in their respective fields. Various topics included are Probiotic & functional Foods, Feed Microbiology, Starter Culture Technology, Food Safety Management, Cultured Milk Products, Hurdle /Technology, Novel Methods of Food Preservation, Genetic Methods for Detection of Emerging Pathogens and Contaminants, Application of Artificial Intelligence in Food Industry and Statistical Methods of Food Quality Control. This book is designed to cater to the need of Post Graduate Students, teachers, researchers, microbial technologists, food safety administrators and quality assurance managers.

Contents

Message
Foreword
Authors and Contributors

1. Detection of Emerging High Risk Pathogens in Dairy Foods by Recent PCR Based Techniques and their Application in Dairy Industry/V. K. Batish
2. Principal of Ultrafiltration and its Application in Food Processing/Dharampal
3. Techniques for Long Term Preservation of Microorganisms/Rameshwar Singh
4. Application of Hurdle Technology in Development of Shelf Stable Foods/G. R. Patil
5. Bioconversion of Lignocellulosic Feeds in the Rumen of Dairy Animals/D. N. Kamra
6. Accelerated Ripening of Cheese Using Starter Adjuncts/D. N. Gandhi & Ritu Rana
7. Statistical Methods for Quality Control Standardization of Milk and Milk Products/D. K. Jain
8. Structure and Stability of Proteins from Hyperthermophiles : Adaptation at Molecular Level/Jai K. Kaushik
9. Biological Detoxification of Aflatoxin in Foods and Feeds/Kishan Singh and A. K. Puniya
10. Advances in Microbiology and Technology of Yoghurt/S. K. Tomar
11. Biodiversity and Typing of Pathogenic Bacteria/S. De
12. Developing an Effective HACCP Plan Based on Rapid Microbiological Methods/S. K. Anand
13. Probiotic Cheese - A Novel Concept/Latha Sabiki
14. Scale-up Issues and Bottlenecks in Downstream Processing in Biotech Industry/Priyabrata Pattnaik
15. Mould Lipids- A Boon for the Industry/Rattan Chand
16. Functional Foods : Their Role in Disease Prevention and Health Promotion/R. K. Malik and Naresh Gael
17. Thermal Processing of Milk : Alternative Concepts for Achieving Extended Shelf Life, Freshness and Food Safety/R. K. Malik and Naresh Gael
18. Bioconversion of Lignocellulosics and Dairy Wastes into Useful end Products/Kishan Singh and A. K. Puniya
19. Generation of Phage Resistance in Lactic Acid Bacteria/Rattan Chand
20. Biotechnological Approaches to Accelerated Ripening of Cheese/S. K. Kanawjia
21. Recent Molecular Techniques for Rapid Detection of Live Microbial Contaminants in Foods/U. Mukhopadhyay
22. Thermobiology of Food Processing/Rajendra Singh
23. Statistical Analysis of Bioassays/Surender Singh
24. Production of Various Food Additives by Microbial Fermentation/Shilpa Vij
25. Food Safety Management System-Significance in Processing of Dairy Products and International Trade/Naresh Kumar, R. K. Malik and Vaishali Sharma
26. Quality Control of Dairy Starter Cultures/Rameshwar Singh
27. Advances in the Baker's Yeast Production/Shilpa Vij
28. Electron Microscopy of Fermented and Cultured Dairy Products/S. K. Tomar
29. Microbial Inoculants for Improved Silage Production/A. K. Puniya, Md. Imran Khan, Kunal Chaudhary, Jitender Chauhan and Kishan Singh
30. Health Promoting Functional Synbiotics - A Mini Review/Ligimol James, A. K. Puniya and Kishan Singh
3.1. Selection Criteria for Probiotic Cultures in Formulation of Functional Foods/R.K. Shah
32. Multimedia Technology for Effective Dairy Research Presentation/A. K. Sharma
33. Microelements in Daily Products/Madhav R. Patil
34. Metabolic Engineering : A Potential Tool for Strain Improvement/U. Mukhopadhyay
35. Rapid Methods for Detection of Microbial Contaminants in Dairy Foods/S. K. Anand
36. Fermented Foods and Their Benefits/J. B. Prajapati
37. Direct Vat Starters for Fermented Milk Products/Rameshwar Singh, Gunjan Gael and Shalini Mathur
38. Bacteriocins-A Boon to Dairy Food Preservation/Mir Salahuddin
39. Application of Immobilized Biocatalyst Technology/R, K. Sharma
40. Artificial Neural Networks for Quality Control in Dairy Industry : A Futuristic Vision/A. K. Sharma and D. K. Jain

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