New Methods of Food Preservation
Published on 7. December 2010
Book
Paperback/Softback
XX, 324 pages
978-1-4419-5192-2 (ISBN)
Description
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.
More details
Edition
Softcover reprint of hardcover 1st ed. 1994
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Research
Illustrations
XX, 324 p.
Dimensions
Height: 235 mm
Width: 155 mm
Thickness: 19 mm
Weight
528 gr
ISBN-13
978-1-4419-5192-2 (9781441951922)
Schweitzer Classification
Other editions
Additional editions
Grahame W. Gould
New Methods of Food Preservation
Book
12/1995
Aspen Publishers Inc.,U.S.
€160.49
Shipment within 10-20 days
Content
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