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Progress in Food Preservation.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley & Sons,
2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 100 | 1 | |a Bhat, Rajeev. | |
| 245 | 1 | 0 | |a Progress in Food Preservation. |
| 260 | |a Hoboken : |b John Wiley & Sons, |c 2011. | ||
| 300 | |a 1 online resource (658 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Progress in Food Preservation; Contents; Preface; Contributors; Part I: Active and Atmospheric Packaging; 1 Selected Techniques to Decontaminate Minimally Processed Vegetables; 1.1 Introduction; 1.2 UV-C light; 1.2.1 Definition; 1.2.2 Inactivation mechanism; 1.2.3 Effect on microbial populations; 1.2.4 Effect on sensory attributes; 1.2.5 Effects on the nutritional and phytochemical composition of MPV; 1.3 Pulsed light; 1.3.1 Definition; 1.3.2 Inactivation mechanism; 1.3.3 Effect on microbial populations; 1.3.4 Effect on sensory attributes. | |
| 505 | 8 | |a 1.3.5 Effects on the nutritional and phytochemical composition of MPV1.4 Electrolysed oxidizing water; 1.4.1 Definition; 1.4.2 Inactivation mechanism; 1.4.3 Effect on microbial populations; 1.4.4 Effect on sensory quality; 1.4.5 Effects on the nutritional and phytochemical composition of MPV; 1.5 Ozone; 1.5.1 Definition; 1.5.2 Inactivation mechanism; 1.5.3 Ozonated water; 1.5.4 Gaseous ozone; 1.5.5 Effects on the nutritional and phytochemical composition of MPV; 1.6 Low-temperature blanching; 1.6.1 Definition; 1.6.2 Effect on microbial populations; 1.6.3 Effects on sensory quality. | |
| 505 | 8 | |a 1.6.4 Effects on the nutritional and phytochemical composition of MPVReferences; 2 Active and Intelligent Packaging of Food; 2.1 Introduction; 2.2 Active scavengers; 2.2.1 Oxygen scavengers; 2.2.2 Ethylene scavengers; 2.2.3 Carbon dioxide scavengers; 2.2.4 Moisture regulators; 2.2.5 Aroma scavengers/absorbers; 2.3 Active releasers/emitters; 2.3.1 Antimicrobial packaging; 2.3.2 Antimicrobial substances; 2.3.3 Development of antimicrobial packaging; 2.3.4 Antioxidative packaging; 2.3.5 Other releasers/emitters; 2.3.6 Controlled release of active compounds; 2.4 Intelligent packaging. | |
| 505 | 8 | |a 2.4.1 Gas indicators and sensors2.4.2 Time-temperature indicators; 2.4.3 Freshness/spoilage indicators; 2.4.4 Biosensors/nanosensors; 2.4.5 Radio frequency identification; 2.5 Nanotechnology in active and intelligent packaging; 2.6 Future trends; 2.7 Further sources of information; References; 3 Modified-Atmosphere Storage of Foods; 3.1 Introduction; 3.2 Modified atmosphere; 3.2.1 Types of modified-atmosphere techniques; 3.2.2 Gases used for modification of atmosphere; 3.3 Effects of modified gas atmospheres on microorganisms and foods; 3.3.1 Mechanism of effects. | |
| 505 | 8 | |a 3.3.2 Effects of modified atmosphere on spoilage microorganisms3.3.3 Effects of modified atmosphere on microorganisms that cause food poisoning; 3.4 Application of modified atmospheres for food preservation; 3.4.1 Meat and meat products; 3.4.2 Seafoods; 3.4.3 Dairy products; 3.4.4 Bakery products; 3.4.5 Dried food products; 3.4.6 Fruits and vegetables; 3.5 Food safety and future outlook; 3.6 Conclusions; References; 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products; 4.1 Introduction; 4.2 Physical treatments; 4.2.1 Low temperature. | |
| 500 | |a 4.2.2 High pressure. | ||
| 520 | |a This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:Novel decontamination techniquesNovel preservation. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Preservation |x Research. | |
| 650 | 0 | |a Food preservatives. | |
| 650 | 0 | |a Chemical preservatives. | |
| 650 | 6 | |a Aliments |x Conservation |x Recherche. | |
| 650 | 6 | |a Aliments |x Conservateurs. | |
| 650 | 7 | |a Chemical preservatives |2 fast | |
| 650 | 7 | |a Food |x Preservation |x Research |2 fast | |
| 650 | 7 | |a Food preservatives |2 fast | |
| 700 | 1 | |a Alias, Abd Karim. | |
| 700 | 1 | |a Paliyath, Gopinadham. | |
| 776 | 0 | 8 | |i Print version: |a Bhat, Rajeev. |t Progress in Food Preservation. |d Hoboken : John Wiley & Sons, ©2011 |z 9780470655856 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=829978 |z Texto completo |
| 938 | |a EBL - Ebook Library |b EBLB |n EBL829978 | ||
| 938 | |a ProQuest MyiLibrary Digital eBook Collection |b IDEB |n 340491 | ||
| 994 | |a 92 |b IZTAP | ||