Grahame W. Gould
Springer US
1994e druk, 1995
9780834213418
New Methods of Food Preservation
Specificaties
Gebonden, 324 blz.
|
Engels
Springer US |
1994e druk, 1995
ISBN13: 9780834213418
Rubricering
Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.
Specificaties
ISBN13:9780834213418
Taal:Engels
Bindwijze:gebonden
Aantal pagina's:324
Uitgever:Springer US
Druk:1994
Inhoudsopgave
Overview. Principles and Applications of Hurdle Technology. Bacteriocins. Natural Antimicrobials from Microorganisms. Natural Antimicrobials from Animals. Natural Antimicrobials from Plants. Food Irradiation: Current Status and Future Prospects. Microwave Processing. Hydrostatic Pressure Treatment of Food: Equipment and Processing. Hydrostatic Pressure Treatment of Food: Microbiology. Effect of Heat and Ultrasound on Microorganisms and Enzymes. Electrical Resistance Heating of Food. High Voltage Pulse Techniques for Food Preservation. Preservation by Microbial Decontamination. The Surface Treatment of Meats by Organic Acids. Advances and Potential for Aseptic Processing. Advances in Modified Atmosphere Packaging. Index