Food Microbiology

3 Open Access Books

39 Authors and Editors

0 Web of Science Citations

10 Dimensions Citations

Online First chapter releases in this category

Chapter titleDownloads
1. Efficacy of Plant Antimicrobials as Preservative in Food

By Romika Dhiman and Neeraj Kumar Aggarwal

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

112
2. Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

By Mohamad Mazen Hamoud-Agha and Karim Allaf

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

118
3. Microwave Heating for Food Preservation

By Jean-Claude Laguerre and Mohamad Mazen Hamoud-Agha

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

139

Most cited chapters in this category

Chapter titleDownloads
1. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

Part of book: Food Additives

1194
2. Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel

Part of book: Food Additives

922
3. Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel

Part of book: Food Additives

1010

Most downloaded chapters in this category in last 30 days

Chapter title
1. Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool

Part of book: Food Additives

2. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

Part of book: Food Additives

3. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

By Galina Novik, Olga Meerovskaya and Victoria Savich

Part of book: Food Additives

4. Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel

Part of book: Food Additives

5. Use of Natural Antimicrobial Agents: A Safe Preservation Approach

By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad

Part of book: Active Antimicrobial Food Packaging

6. Efficacy of Plant Antimicrobials as Preservative in Food

By Romika Dhiman and Neeraj Kumar Aggarwal

Part of book: Food Preservation - From Basics to Advanced Technologies

7. Edible Films Incorporated with Active Compounds: Their Properties and Application

By Saroat Rawdkuen

Part of book: Active Antimicrobial Food Packaging

8. Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel

Part of book: Food Additives

9. Introductory Chapter: Active Antimicrobial Food Packaging

By Sinan Uzunlu and Işıl Var

Part of book: Active Antimicrobial Food Packaging

10. Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments

By Frederick Tawi Tabit

Part of book: Listeria Monocytogenes