Food preservation techniques /

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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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Zeuthen, P., Bøgh-Sørensen, Leif
Format: Electronic eBook
Language:Inglés
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food > Preservation.
Food > Safety measures.
Aliments > Conservation.
Aliments > Sécurité > Mesures.
TECHNOLOGY & ENGINEERING > Food Science.
Online Access:Texto completo
Table of Contents:
  • 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.

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