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Author:   Deepak Kumar Verma ,  Ami R. Patel ,  Prem Prakash Srivastav ,  Balaram Mohapatra
Publisher:   Apple Academic Press Inc.
Imprint:   Apple Academic Press Inc.
Weight:   0.662kg
ISBN:  

9781771888134

ISBN 10:   177188813
Pages:   332
Publication Date:   10 January 2020
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Part 1: Technological Advances in Starter Cultures 1. Starter Culture and Probiotic Bacteria in Dairy Food Products 2. Starter Cultures: Classification, Traditional Production Technology, and Potential Role in Cheese Manufacturing Industries 3. Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them against Bacteriophages Part 2: Prospective Application of Food-Grade Microorganisms for Food Preservation And Food Safety 4. Comparative Study of the Development and Probiotic Protection in Food Matrices 5. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities Part 3: Innovative Microbiological Approaches and Technologies in The Food Industry 6. Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization 7. Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus

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Author Information

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. Ami R. Patel, PhD, as an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India. Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur, West Bengal, India. Balaram Mohapatra is a biological science professional and is currently a PhD Research Scholar in the Department of Biotechnology at the Indian Institute of Technology Kharagpur, West Bengal, India. Alaa Kareem Niamah, PhD, is working as Assistant Professor in the Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq.

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