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Food preservation techniques /
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...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, Eng. :
CRC Press ; Woodhead,
2003.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preliminaries; Contents; 1 Introduction; 2 The use of natural antimicrobials; 3 Natural antioxidants; 4 Antimicrobial enzymes; 5 Combining natural antimicrobial systems with other preservation techniques: the case of meat; 6 Edible coatings; 7 The control of pH; 8 The control of water activity; 9 Developments in conventional heat treatment; 10 Combining heat treatment, control of water activity and pressure to preserve foods; 11 Combining traditional and new preservation techniques to control pathogens: the case of E. coli; 12 Developments in freezing; 13 Biotechnology and reduced spoilage.