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Developments in industrial and food microbiology.

Ramachandra Rao, T. N. (1980) Developments in industrial and food microbiology. Journal of Food Science and Technology, 17 (1/2). 83-88, 119 ref..

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Abstract

Work done at the Central Food Technological Research Institute during 1949-1979 is reviewed each decade being considered separately. Research during 1949-1959 covered production of microbial enzymes, active dry baker's yeast, acidulants for food industry, and alcoholic and non-alcoholic beverages. During the 2nd decade (1959-1969) work was done on fermented foods, processing of spices, industrial enzymes and preservation by pickling. In the 3rd decade (1969-1979) besides continuing the previous work, work was also initiated on production of microbial amino acids, survey of hygienic conditions in food factories, and utilization of unconventional sources of fruits for preparing alcoholic beverages.

Item Type: Article
Uncontrolled Keywords: MICROBIOLOGY-; foods, microbiological developments in, Review; REVIEWS-; foods, microbiological developments in
Subjects: 600 Technology > 08 Food technology > 09 Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 07:24
Last Modified: 28 Dec 2011 09:55
URI: http://ir.cftri.com/id/eprint/6865

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