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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 |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- 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.