Using microbes in food
Publication details: Bristol: Classroom Video, 2009Description: DVD of 34 minsSubject(s): Food processing | Food microbiology | Healthy eatingLOC classification: TP370Summary: Microbes are important to us in everyday life for lots of reasons. One of the main areas in which we benefit from their existence and behaviour is in food. Foods such as vinegar, olives, yoghurt and processed meats all rely on the action of microbes to make them palatable, nutritious and suitable for human needs. This programme examines the positive use of microbes in foods using four main examples to illustrate their function in the food manufacturing process - they are bread, beer, cheese and salami. But their usefulness does not stop with manufacturing - some microbes are critical to the nourishment of the human body.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| DVD | CAFRE Loughry Library | TP370 MIC (Browse shelf(Opens below)) | 1 | Available | 191941 |
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| TP370 MEG Developing technologies in food science : status, applications, and challenges | TP370 MEN/REF Ready meal technology | TP370 MEN/REF Ready meal technology | TP370 MIC Using microbes in food | TP370 MUR Understanding food science and technology | TP370 MUR Understanding food science and technology | TP370 MUR Understanding food science and technology |
Microbes are important to us in everyday life for lots of reasons. One of the main areas in which we benefit from their existence and behaviour is in food. Foods such as vinegar, olives, yoghurt and processed meats all rely on the action of microbes to make them palatable, nutritious and suitable for human needs. This programme examines the positive use of microbes in foods using four main examples to illustrate their function in the food manufacturing process - they are bread, beer, cheese and salami. But their usefulness does not stop with manufacturing - some microbes are critical to the nourishment of the human body.
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