Food preservation techniques
著者
書誌事項
Food preservation techniques
（Woodhead Publishing series in food science and technology）
CRC Press , Woodhead, c2003
- : uk
- : us
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: us ISBN 9780849317576
内容説明
Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Topics covered include the new generation of natural preservatives, the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromising product safety.
目次
Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Topics include the new generation of natural preservatives, the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromising product safety.
- 巻冊次
-
: uk ISBN 9781855735309
内容説明
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
目次
- Part 1 Ingredients: The use of natural antimicrobials
- Natural antioxidants
- Antimicrobial enzymes
- Combining natural antimicrobial systems with other preservation techniques: The case of meat
- Edible coatings. Part 2 Traditional preservation technologies: The control of pH
- The control of water activity
- Developments in conventional heat treatment
- Combining heat treatment, control of water activity and pressure to preserve foods
- Combining traditional and new preservation techniques to control pathogens: the case of E.coli
- Developments in freezing. Part 3 Emerging preservation techniques: Biotechnology and reduced spoilage
- Membrane filtration techniques in food preservation
- High intensity light
- Ultrasound as a preservation technology
- Modified atmosphere packaging (MAP)
- Pulsed electric fields
- High hydrostatic pressure technology in food preservation. Part 4 Assessing preservation requirements: Modelling food spoilage
- Modelling applied to foods: The case of solid foods
- Modelling applied to processes: The case of thermal preservation
- Food preservation and the development of microbial resistance
- Safety criteria for minimally-processed food.
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