Food Microbiology: Experimental Techniques - Food Microbiology: Experimental Techniques
ishika Food Microbiology: Experimental Techniques - Food Microbi...more
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Product highlights
Translated to
English
Title
Food Microbiology: Experimental Techniques
Imprint
Ishika Publishing House
Publication Year
2025 September
Edition Type
First
Table of Contents
Contents : 1. Microbiological Techniques in Food Products 2. Food Microbiology Techniques 3. Microbiology of the Milk 4. Microbiology used in Wine Production 5. Calcium and Sodium in Food Nutrition 6. Enzymes in Brewing Industry 7. Microbial Control by New Nonthermal Methods 8. Microbiology of Dairy Products 9. Biotechnology of Vegetables and Fruits.
Net Quantity
1
Product Form
Hardcover
All details
Features, description and more
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Description
Manufacturer info
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Translation Details
Translated to
English
Book Details
Title
Food Microbiology: Experimental Techniques
Imprint
Ishika Publishing House
Publication Year
2025 September
Edition Type
First
Table of Contents
Contents : 1. Microbiological Techniques in Food Products 2. Food Microbiology Techniques 3. Microbiology of the Milk 4. Microbiology used in Wine Production 5. Calcium and Sodium in Food Nutrition 6. Enzymes in Brewing Industry 7. Microbial Control by New Nonthermal Methods 8. Microbiology of Dairy Products 9. Biotechnology of Vegetables and Fruits.
Net Quantity
1
Product Form
Hardcover
Latest Version
2025
Publisher
Ishika
Source ISBN
9789349774476
Alternative Title
Food Microbiology: Experimental Techniques
Genre
Standard
Source Type
1
Tags
Books
ISBN13
9789349774476
Book Category
Other Books
BISAC Subject Heading
Microbiology
Number of Volumes
Single
Book Subcategory
Applied Sciences and Other Technologies Books
Edition
First
Intended Audience
General
Language
English
University
Microbiology
Print Size
Standard
Contributors
Author Info
Dr. Beau Redding holds a Ph.D. in Microbiology, specializing in Rapid Diagnostic Tools for Detection of Foodborne Microorganisms. He completed his Ph.D. at Rockefeller University in New York. Currently, he is a Professor in the Department of Biology at Rosalind Franklin University of Medicine and Science in North Chicago, Illinois. Dr. Redding is an accomplished author with nine books to his name and has published over 85 articles in both national and international journals. His research and expertise focus on microbiology, particularly in developing innovative methods for detecting harmful microorganisms in food.
Other Contributors
Author
University Books Details
Stream
Science
Specialization
Food Microbiology
Subject
Food Microbiology
Term
2025
Additional Features
Age Group
10
Key Features
This book is an invaluable resource for students, researchers, and professionals in food science, microbiology, and biotechnology.
Dimensions
Width
6.5
Height
9.5
Depth
0.925
Weight
0.69
School Books Details
Subject
Biology
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This book focusing on how microorganisms interact with different food products and how they influence quality, safety, and nutrition. It provides a deep understanding of the role microbes play in food production and preservation, offering clear explanations of experimental techniques used to study and control them. The book highlights how scientific methods are applied to improve food safety, enhance flavors, and extend shelf life. It also discusses the use of biotechnology and advanced techniques to ensure food quality while addressing challenges like contamination and spoilage. Food Microbiology: Experimental Techniques is an invaluable resource for students, researchers, and professionals in food science, microbiology, and biotechnology. It is especially useful for those seeking to develop expertise in food safety, quality control, and innovative production methods.
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Generic Name
Books
Country of Origin
India
Name and address of the Manufacturer
Ishika Publishing House
Name and address of the Packer
Oxford Book Company
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