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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Developments in Food Microbiology-4 (Paperback, Softcover reprint of the original 1st ed. 1988)
Loot Price: R1,567
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Developments in Food Microbiology-4 (Paperback, Softcover reprint of the original 1st ed. 1988)
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There is no doubt that this volume, like its predecessors, contains
some outstanding reviews of topics of immediate relevance to food
microbiolo gists. Current views on botulism or the detection of
mycotoxins are obvious examples, while the authoritative discussion
of culture systems for the dairy industry will be widely welcomed
by those concerned in any way with the fermentation of milk. The
theme of fermentation is explored further with respect to the use
of immobilised enzymes, as is its potential role in the disposal of
wastes from the food processing industries. A timely plea that
biologists should adopt a more imaginative approach to food
fermentations provides an apposite conclusion. For as
microbiologists become increasingly involved with the minutiae of
the subject, so it becomes all too easy to overlook the basic
patterns of behaviour that can be observed in natural ecosystems.
Yet to ignore this fund of knowledge could, in the long term, prove
to be an omission of fundamental significance. In conclusion, I
would like to acknowledge, with gratitude, the diligence and
cooperation of the contributors, as well as the enthusiastic
support of the publisher, for it is their efforts that have made
this volume into such an attractive source of information for
students of food microbiology. R. K. ROBINSON v CONTENTS Preface v
List of Contributors IX Mushrooms from Waste Materials 1.
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