New Methods of Food Preservation

Grahame W. Gould (Autor)

Buch | Softcover

324 Seiten

2010 | Softcover reprint of hardcover 1st ed. 1994
Springer-Verlag New York Inc.
978-1-4419-5192-2 (ISBN)

Artikel merken

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.

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

Erscheint lt. Verlag	7.12.2010
Zusatzinfo	XX, 324 p.
Verlagsort	New York, NY
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4419-5192-X / 144195192X
ISBN-13	978-1-4419-5192-2 / 9781441951922
Zustand	Neuware