New Methods of Food Preservation
Published on 20. October 2012
Book
Paperback/Softback
XIX, 324 pages
978-1-4613-5876-3 (ISBN)
Description
The majO.r techniques emplO.yed fO.r fO.O.d preservatiO.n have a 100ng histo'ry O.f use. They include chilling; freezing; drying; curing; cO.nserving; fer- menting O.r O.therwise acidifying; the additiO.n O.f preservatives; heat- pasteurisatiO.n and sterilisatiO.n. Newer techniques mO.re-O.r-less derived frO.m these traditiO.nal proce- dures include the successful applicatiO.n O.f cO.mbinatiO.n. preservatiO.n O.r 'hurdle' methO.ds, vacuum- and mO.dified atmO.sphere-packaging, and cO.ntinuO.us sterilisatiO.n cO.upled to' aseptic packaging. More innO.vative techniques, such as the use O.f iO.nising radiatiO.n, are increasingly being emplO.yed. At the same time, there is a reawakening O.f interest in even mO.re radical apprO.aches. The reaSO.ns fO.r this derive principally from cO.nsumers' requirements fO.r fO.O.ds that are higher in quality, so. less severely prO.ces- sed; mO.re natural, so. less heavily preserved; nutritiO.nally healthier, so. cO.ntaining less salts, sugars and fats; and, with respect to' fO.O.d pO.isO.ning, with retained, O.r preferably improved, assurance O.f safety.
More details
Edition
Softcover reprint of the original 1st ed. 1995
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Research
Illustrations
XIX, 324 p.
Dimensions
Height: 235 mm
Width: 155 mm
Thickness: 19 mm
Weight
528 gr
ISBN-13
978-1-4613-5876-3 (9781461358763)
DOI
10.1007/978-1-4615-2105-1
Schweitzer Classification
Other editions
Additional editions
G. W. Gould
New Methods of Food Preservation
Book
12/1995
Aspen Publishers Inc.,U.S.
€96.00
Article exhausted; check for reprint
Content
1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.3 Behaviour of microorganisms during food preservation.- 1.4 Total quality of foods.- 1.5 Application of hurdle technology in less developed countries.- 1.6 Future potential.- References.- 2 Bacteriocins: natural antimicrobials from microorganisms.- 2.1 Introduction.- 2.2 Bacteriocin structure and function.- 2.3 Genetics of bacteriocins from LAB.- 2.4 Application of bacteriocins in food systems.- 2.5 Future prospects for bacteriocins.- References.- 3 Natural antimicrobials from animals.- 3.1 Introduction.- 3.2 The phagosome.- 3.3 Antibiotic peptides.- 3.4 Protein amendment and production of antibiotic peptides.- 3.5 The lactoperoxidase system (LPS).- 3.6 Lysozymes.- 3.7 Prospects.- References.- 4 Natural antimicrobials from plants.- 4.1 Introduction.- 4.2 Phytoalexins.- 4.3 Organic acids.- 4.4 Essential oils.- 4.5 Phenolics, pigments and related compounds.- 4.6 Modes of action.- 4.7 Health and legislative aspects.- 4.8 Conclusions.- References.- 5 Food irradiation: current status and future prospects.- 5.1 Introduction.- 5.2 Development of national regulations.- 5.3 Technical advantages and limitations of food irradiation.- 5.4 Limitations of food irradiation.- 5.5 Consumer acceptance of irradiated food.- 5.6 Commercial applications of food irradiation.- 5.7 International co-operation in the field of food irradiation.- 5.8 Conclusions.- References.- 6 Microwave processing.- 6.1 Introduction.- 6.2 Introduction to microwaves and their interaction with food materials.- 6.3 Microwaves and microorganisms.- 6.4 Microwave processing equipment.- 6.5 Case histories.- 6.6 The future.- References.- 7 Hydrostatic pressure treatment of food: equipment and processing.- 7.1 Introduction.- 7.2 General description of an industrial high pressure system.- 7.3 Current commercial applications of high pressure technology.- 7.4 Current status of high hydrostatic pressure technology with a view to food processing.- 7.5 The challenges of the commercial application of high pressure technology in the food industry.- 7.6 Outlook.- Acknowledgements.- References.- 8 Hydrostatic pressure treatment of food: microbiology.- 8.1 History and key issues of high pressure application.- 8.2 Current applications.- 8.3 Pressure effects of microorganisms.- 8.4 Combination treatments.- 8.5 Conclusions.- Acknowledgements.- References.- 9 Effect of heat and ultrasound on microorganisms and enzymes.- 9.1 Historical perspective.- 9.2 Destructive effect of combined treatments of heat and ultrasound under pressure: Mano-Thermo-Sonication (MTS).- 9.3 Conclusions.- References.- 10 Electrical resistance heating of foods.- 10.1 Introduction.- 10.2 The physics of electrical heating.- 10.3 Models for electrical heating.- 10.4 Electrically processed foods.- 10.5 Conclusions.- Acknowledgements.- References.- Nomenclature.- 11 High-voltage pulse techniques for food preservation.- 11.1 Introduction.- 11.2 Cell count reduction by using electricity: a historical review.- 11.3 The Elsteril Process.- 11.4 The influence of high-voltage pulses on microorganisms.- 11.5 The influence of electric high-voltage pulses on food ingredients.- 11.6 Mathematical modelling of cell count reduction.- 11.7 Conclusions.- References.- 12 Preservation by microbial decontamination; the surface treatment of meats by organic acids.- 12.1 Introduction.- 12.2 Critical control points in carcass contamination.- 12.3 Organic acids as meat decontaminants.- 12.4 Effects of acid treatment on sensory properties.- 12.5 Mode of application of acids; technologies available.- 12.6 Acceptability of acid treatment.- 12.7 Conclusions and actions needed.- Acknowledgements.- References.- 13 Advances and potential for aseptic processing.- 13.1 Aseptic technology.- 13.2 Regulatory effects.- 13.3 Aspects of food manufacturing practice.- 13.4 GMP guidelines.- 13.5 Design and development.- 13.6 Commissioning tests.- 13.7 Manufacturing directive.- 13.8 Economics and market trends.- 13.9 Conclusions.- References.- 14 Advances in modified-atmosphere packaging.- 14.1 Introduction.- 14.2 Market status and potential.- 14.3 Microbiology of MAP.- 14.4 Developments in MAP.- 14.5 The future.- Acknowledgement.- References.