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portada Safety and Microbiological Quality
Type
Physical Book
Publisher
Year
2019
Language
English
Pages
124
Format
Paperback
ISBN13
9783039214914
Categories

Safety and Microbiological Quality

New Book Imported to South Africa
Delivery: 20 Oct - 28 Oct Shipping: 5 to 6 business days.
R 776
R 776

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Synopsis "Safety and Microbiological Quality "

The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.

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The binding of this edition is Paperback.

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