Microbes in Food and Health

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Aceasta carte ofera o privire de ansamblu asupra fiziologiei, sanatatii, sigurantei si aspectelor functionale ale microorganismelor prezente in alimente si alimente fermentate. Alte subiecte sunt alimentele fortificate, rolul oligoelementelor si conservarea alimentelor si extinderea perioadei de valabilitate a alimentelor printr-o varietate de masuri.