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Fermentation and Food Safety

By: Adams, Martin R Contributor(s): Robert, Nout M.J Material type: Text

TextPublication details: Maryland: Aspen, 2001Description: 290pISBN: 0834218437Subject(s): Fermented foods | Food industry and trade -- Safety measures | Alimentos fermentadosDDC classification: 660.28448

Contents:

Fermented Foods And Their Production. Why Fermented Foods Can Be Safe. An Introduction to the HACCP System and Its Application to Fermented Foods. Chemical Hazards and Their Control: Endogenous Components. Chemical Hazards and Their Control: Toxins. Toxic Nitrogen Compounds Produced during the Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines. Microbiological Hazards and Their Control: Bacteria. Microbiological Hazards and Their Control: Viruses. Microbiological Hazards and Their Control: Parasites. Biotechnology and Food Safety: Benefits of Genetically Modifications. Safety Assessment of Probiotics and Starters. Practical Applications: Prospects and Pitfalls.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
General Books	Central Library, Sikkim University General Book Section	660.28448 ADA/F (Browse shelf(Opens below))	Available		051940
General Books	Central Library, Sikkim University General Book Section	660.28448 ADA/F (Browse shelf(Opens below))	Available		P01140

Total holds: 0

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