Food Biodeterioration and Preservation.

This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.

Bibliographic Details
Call Number:Libro Electrónico
Main Author: Tucker, Gary
Format: Electronic eBook
Language:Inglés
Published: Chichester : John Wiley & Sons, 2007.
Subjects:
Food > Preservation.
Food spoilage.
Food > Microbiology.
Food Preservation
Aliments > Conservation.
Aliments > Altération.
Food > Microbiology
Food > Preservation
Food spoilage
Online Access:Texto completo
Table of Contents:
  • Food Biodeterioration and Preservation; Contents; Contributors; Preface; 1 Control of Biodeterioration in Food; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 3 Thermal Processing; 4 Food Chilling; 5 Freezing; 6 Drying as a Means of Controlling Food Biodeterioration; 7 Modified Atmosphere Packaging (MAP); 8 Hurdle Techniques; 9 Novel Commercial Preservation Methods; Index.

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