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Elsevier Foodborne Spoilers - Microbiological Quality of Food

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Description

The Microbiological Quality of Food: Foodborne Spoilers, published by Elsevier as part of the Woodhead Publishing Series in Food Science, Technology and Nutrition, provides a deep look into the role of spoilers in food technology. This text addresses how these organisms impact food quality and consumer acceptance by altering taste, texture, and aroma. Divided into four comprehensive sections, the book covers the definition of microbial spoilage and provides specialized methods for evaluating spoiling phenomena. It also examines the current regulatory framework, looking at existing regulations and potential future directions. This resource is designed to help professionals understand the challenges spoilers pose to shelf-life and product stability.

Key Features

This Elsevier publication is part of the Woodhead Publishing Series in Food Science, Technology and Nutrition.

The text examines how foodborne spoilers impact consumer perceptions of taste, texture, and aroma.

The content is organized into four distinct sections to cover various aspects of microbial spoilage.

Readers can find specific methods for the evaluation of spoiling phenomena within the food technology sector.

The book reviews the status of the regulatory framework and examines existing food regulations.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
25 November 2016
Listed Since
30 June 2016

Barcode

No barcode data available

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