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This article about a microbiology journal is a stub. You can help Wikipedia by expanding it. See tips for writing articles about academic journals. Further suggestions might be found on the article's talk page.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Microbial cell factory is an approach to bioengineering which considers microbial cells as a production facility in which the optimization process largely depends on metabolic engineering. [1] MCFs is a derivation of cell factories, which are engineered microbes and plant cells. [ 2 ]
As many frozen foods are cooked in a microwave oven, manufacturers have developed packaging that can go directly from freezer to the microwave. In 1974, the first differential heating container (DHC) was sold to the public. A DHC is a sleeve of metal designed to allow frozen foods to receive the correct amount of heat.
Best case scenario, the average shelf-life of vitamins is two years, Davis-Cadogan adds. There are some vitamins that come with special storage instructions, so it’s important to thoroughly read ...
The International Journal of Food Microbiology is a peer-reviewed scientific journal publishing research papers, short communications, review articles, and book reviews in area of food microbiology and relates fields of mycology, bacteriology, virology, parasitology, and immunology.
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...
Keep your favorite frozen foods last longer in the freezer with these smart storage tricks. The post 11 Frozen Foods You’re Probably Storing Wrong appeared first on Reader's Digest.