Microbes in food and health /

Microbes in food and health /

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Bibliographic Details
Imprint:	Cham : Springer, 2016.
Description:	1 online resource (x, 362 pages) : illustrations (some color)
Language:	English
Subject:	Food -- Microbiology. Probiotics. Food Microbiology. Food -- Microbiology. Probiotics. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11254719

Hidden Bibliographic Details
Other authors / contributors:	Garg, Neelam, editor. Abdel-Aziz, Shadia Mohammad, editor. Aeron, Abhinav, editor.
ISBN:	9783319252773 3319252771 3319252755 9783319252759 9783319252759
Digital file characteristics:	text file PDF
Notes:	English. Online resource; title from PDF title page (SpringerLink, viewed April 21, 2016).
Summary:	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.
Other form:	Print version: Microbes in food and health. Cham : Springer, [2016] 9783319252759
Standard no.:	10.1007/978-3-319-25277-3

Description
Summary:	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.
Physical Description:	1 online resource (x, 362 pages) : illustrations (some color)
ISBN:	9783319252773 3319252771 3319252755 9783319252759