Innovative technologies for food preservation : inactivation of spoilage and pathogenic microorganisms /

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Barba, Francisco (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: London : Academic Press, �2018.
Temas:
Food > Preservation.
Aliments > Conservation.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Preservation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Innovative Technologies for Food Preservation; Copyright Page; Contents; List of Contributors; I. Introduction; 1 Conventional Technologies of Food Preservation; 1.1 Thermal Processing; 1.1.1 Thermal Processing Main Characteristics; 1.1.2 Microbial Inactivation Kinetics; 1.1.3 Process Design; 1.2 Cooling; 1.3 Freezing; 1.4 Water Activity (aw) Reduction; 1.5 Hurdle Technology; 1.6 Conclusions; References; 2 Innovative Technologies for Food Preservation; 2.1 Introduction; 2.2 Physical Technologies; 2.2.1 High Hydrostatic Pressure Processing; 2.2.2 High-Pressure Homogenization.
  • 2.3 Electromagnetic Technologies2.3.1 Pulsed Electric Fields; 2.3.2 Ohmic Heating; 2.3.3 Microwaves; 2.3.4 Radio-Frequency; 2.3.5 UV-Light (Continuous and Pulsed); 2.4 Acoustic Technologies; 2.4.1 Ultrasound; 2.4.2 High Hydrodynamic Pressure-Shockwaves; 2.5 Others; 2.5.1 Membrane Filtration; 2.5.2 Dense Phase CO2; Acknowledgments; References; 3 Main Groups of Microorganisms of Relevance for Food Safety and Stability: General Aspects and Overall Description; 3.1 Introduction; 3.2 Spoilage Nonspore-Forming Bacteria; 3.2.1 Brochothrix spp.; 3.2.2 Carnobacterium spp.; 3.2.3 Lactobacillus spp.
  • 3.2.3.1 Lactobacillus casei3.2.3.2 Lactobacillus curvatus (Lactobacillus curvatum); 3.2.3.3 Lactobacillus delbrueckii subsp. bulgaricus; 3.2.3.4 Lactobacillus plantarum; 3.2.3.5 Lactobacillus sakei; 3.2.4 Pediococcus spp.; 3.2.5 Streptococcus spp.; 3.2.6 Lactococcus spp.; 3.2.7 Leuconostoc spp.; 3.2.8 Kurthia spp.; 3.2.9 Weissella spp.; 3.3 Spoilage Spore-Forming Bacteria; 3.3.1 Bacilli; 3.3.1.1 Bacillus sporothermodurans; 3.3.1.2 Bacillus amyloliquefaciens; 3.3.1.3 Geobacillus stearothermophilus; 3.3.1.4 Bacillus coagulans; 3.3.1.5 Alicyclobacillus acidoterrestris; 3.3.2 Clostridia.
  • 3.3.2.1 Clostridium butyricum, Clostridium beijerinckii, and Clostridium pasteurianum3.3.2.2 Clostridium sporogenes; 3.3.2.3 Clostridium thermosaccharolyticum; 3.3.2.4 Clostridium putrefaciens; 3.3.2.5 Desulfotomaculum nigrificans; 3.4 Pathogenic Nonspore-Forming Bacteria; 3.4.1 Brucella spp.; 3.4.2 Campylobacter spp.; 3.4.3 Salmonella spp.; 3.4.4 Yersinia spp.; 3.4.5 Listeria spp.; 3.4.6 Escherichia coli spp.; 3.5 Pathogenic Spore-Forming Bacteria; 3.5.1 Bacillus spp.; 3.5.2 Clostridium spp.; 3.5.3 Sporulation and Germination Process and Morphology Spore.
  • 3.5.4 Contamination of Bacterial Spores to Food and Inactivation Methods3.6 Yeasts and Molds; 3.6.1 Yeast; 3.6.2 Molds; 3.7 Viruses and Parasites; 3.7.1 Viruses; 3.7.1.1 Norovirus; 3.7.1.2 Hepatitis; 3.7.1.2.1 Hepatitis A; 3.7.1.2.2 Hepatitis E; 3.7.1.3 Aichivirus; 3.7.1.4 Astrovirus; 3.7.1.5 Coronavirus; 3.7.1.6 Rotavirus; 3.7.1.7 Sapovirus; 3.7.2 Parasites; 3.7.2.1 Helminths; 3.7.2.1.1 Trichinella; 3.7.2.1.2 Taenia; 3.7.2.1.3 Anisakis; 3.7.2.1.4 Diphyllobothrium latum; 3.7.2.2 Helminths Acquired From Other Food Sources; 3.7.2.3 Protozoa; 3.7.2.3.1 Cryptosporidium.

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