This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus i

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as co

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial ag

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative

This comprehensive edited book on microbial prospective discusses the innovative approaches and investigation strategies, as well as provides a broad spectrum o