Chilled foods

A comprehensive guide
2. Auflage 2000
ISBN: 978-1-85573-499-9
Verlag: Woodhead Publishing

Buch, Englisch, 504 Seiten

The first edition of Chilled foods quickly established itself as the standard work on key quality issues in this sector of the food industry. This latest edition has consolidated and extended that reputation. It has been comprehensively revised and updated and includes four new chapters on the subject of raw material selection. The editors introduce this important collection with a discussion of key trends and influences in the various sectors of the chilled foods market. Subsequent chapters look at the key safety and quality issues in the manufacture of chilled foods.

Autoren/Hrsg.

Stringer, M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Part 1 Raw materials selection: Fruit and vegetables; Dairy ingredients; Meat and poultry. Part 2 Technologies and processes: Refrigeration of chilled foods; Temperature monitoring and measurement; Chilled food packaging. Part 3 Microbiological and non-biological hazards: Chilled foods microbiology; Conventional and rapid analytical microbiology; Non-microbial factors affecting quality and safety. Part 4 Safety and quality issues: shelf-life determination and challenge testing; Microbiological hazards and safe process design; Quality and consumer acceptability; Hygienic design of a chilled foods plant; Cleaning and disinfection; Total Quality Management; Legislation.

Über Autor(innen)

Dr Mike Stringer is Director of the Food Technology Division at the internationally acclaimed Campden and Chorleywood Food Research Association. He served on the Government's Advisory Committee for the Microbiological Safety of Food for seven years and now serves on a number of industrial committees. Professor Colin Dennis is the Director-General of the Campden and Chorleywood Food Research Association, Visiting Professor in Food Science at Queens University, Belfast and Honorary Professor of Biological Sciences at the University of Birmingham. He serves on several advisory and editorial boards and agri-food industry committees.