Microbial Starter Cultures

ISBN-13: 9786202059619 / Angielski / Miękka / 2017 / 180 str.

Abdel Moneim Sulieman

Opis

This book concerns the microbiology and technology of microorganisms used in production of fermented food products. It has been written in fifteen chapters. The first chapters include the general concepts of microbial starter cultures, definitions, their types, significance and uses, ecology, classification, factors affecting the argumentative changes by starter cultures, preparation of starter cultures, maintenance and preservation of starter cultures and inhibition factors of stater cultures. The second part include the utilization of starter cultures in food industry such as cheese making, production of fermented milk products, production of fermented meat products, production of baked products and production of vegetables products.

O autorze

Prof. Abdel Moneim has been awarded his PhD in 2001 in the field of Food Science and Technology and pursued a postdoctoral fellowship at University of Kobe, Japan. He is expert in the field of food microbiolog. Prof. Abdel Moneim has authored a large number of articles in reputed journals and has been invited to different international conferences