Principles of food preservation
著者
書誌事項
Principles of food preservation
（Developments in food science, 22）
Elsevier , Distribution for the U.S.A. and Canada, Elsevier Science Pub. Co., 1990
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注記
"Published in co-edition with SNTL"--Verso t.p
Bibliography: p. 548-560
Includes index
内容説明・目次
内容説明
Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia
Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
目次
I. Principles and Scope of Food Preservation. Undesirable Changes of Foods. II. Composition of and Interactions Between Constituents of Perishable Foods. III. Reactions Between Perishable Food Components and Foreign Components of the Environment: Protection Against These Reactions. IV. Microbial Spoilage of Foods and Protection Against Spoilage Microbes. References, Annexes (8), Index.
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