New Methods of Food Preservation

1994
ISBN: 978-0-8342-1341-8
Verlag: Springer US

Buch, Englisch, 324 Seiten, HC runder Rücken kaschiert, Format (B × H): 160 mm x 241 mm, Gewicht: 1490 g

This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.

Zielgruppe

Research

Autoren/Hrsg.

Gould, Grahame W.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Overview. Principles and Applications of Hurdle Technology. Bacteriocins. Natural Antimicrobials from Microorganisms. Natural Antimicrobials from Animals. Natural Antimicrobials from Plants. Food Irradiation: Current Status and Future Prospects. Microwave Processing. Hydrostatic Pressure Treatment of Food: Equipment and Processing. Hydrostatic Pressure Treatment of Food: Microbiology. Effect of Heat and Ultrasound on Microorganisms and Enzymes. Electrical Resistance Heating of Food. High Voltage Pulse Techniques for Food Preservation. Preservation by Microbial Decontamination. The Surface Treatment of Meats by Organic Acids. Advances and Potential for Aseptic Processing. Advances in Modified Atmosphere Packaging. Index