Microbiology Of Fresh Fruits, Vegetables And Their Products
Spoilage of Fruits and Vegetables In general, fruits and vegetables are bulky, easily damaged mechanically, consist largely of water which …
Spoilage And Associated Chemical Physical Changes In Food
We all know that food is the basic necessity of all the living entities. Needless to say that such a …
Industrially Important Yeast, Mold And Bacteria
INTRODUCTION Microorganism on one hand are responsible for causing a number of diseases, on the other hand they are employed …
Oxidation Reduction Potential
The tendency of a substrate to accept or donate electrons, is termed its redox potential (Eh). The O/R potential of …
Moisture Requirement/water Activity
One of man’s oldest methods of preserving foods is drying or desiccation. The preservation of foods by drying is a …
Factors Affecting Growth Food And Inhibition Of Microorganisms In Food
INTRODUCTION Microorganisms use our food supply as a source of nutrients and energy. They increase their numbers by utilizing nutrients. …
Characteristics Of Microorganisms
Morphological Characteristics One of the first step in the identification of bacteria in food is microscopic examination to ascertain the …
Classification Of Microorganisms Important In The Food Industry
The objectives of this unit are to enable you to understand the important genera of microorganisms associated with food. This …
Role Of Microorganisms In Foods
ROLE OF MICROORGANISMS IN FOODS Since 1900 A.D. our understanding of the importance of microorganisms in food has increased greatly. …