ShareFood preservation techniques.
Author(s) : ZEUTHEN P., BØGH-SØRENSEN L.
Type of monograph: Book
Summary
This book, part of the "Woodhead Publishing in food science and technology" series, examines the key issue of maintaining safety as preservation methods become more varied and complex. It looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf life for particular products. Extract from the table of contents: 1. Ingredients: the use of natural antimicrobials; natural antioxidants; antimicrobial enzymes; combining natural antimicrobial systems with other preservation techniques: the case of meat; edible coatings. 2. Traditional preservation technologies: the control of pH and of water activity; developments in conventional heat treatment; combining heat treatment, control of water activity and pressure to preserve foods; combining traditional and new preservation techniques to control pathogens: the case of E. coli; developments in freezing (pretreatments; developments in conventional freezer technology; use of pressure in freezing; developments in packaging; cryoprotectants). 3. Emerging preservation techniques: biotechnology and reduced spoilage; membrane filtration techniques in food preservation; high-intensity light; ultrasound as a preservation technology; modified atmosphere packaging; pulsed electric fields; high hydrostatic pressure technology in food preservation (effects of high pressure on water-ice transition of food). 4. Assessing preservation requirements: modelling food spoilage; predictive microbiology for solid food systems; modelling applied to processes: the case of thermal preservation; food preservation and the development of microbial resistance; monitoring the effectiveness of food preservation (HACCP and other monitoring systems; monitoring the effectiveness of food preservation during storage and distribution).
Details
- Original title: Food preservation techniques.
- Record ID : 2004-3080
- Languages: English
- Subject: General information
- Publication: Woodhead Publishing - United kingdom/United kingdom/United states/United states
- Publication date: 2003
- ISBN: 185573530X
- Source: Source: 600 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 150/USD 250.
- Document available for consultation in the library of the IIR headquarters only.
Indexing
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Themes:
Refrigeration and perishable products: general information;
Food quality and safety. Microbiology;
Cold chain, interfaces;
Chilling of foodstuffs;
Freezing of foodstuffs;
Packaging;
Irradiation and other preservation processes - Keywords: Generality; Food; Safety; Cryoprotectant; Cold chain; Coating (food); Modified atmosphere; Microbiology; Meat; Ultrasound; Treatment; Deterioration; Chilling; Quality; Dairy product; Fish; Ph; Pathogen; Vegetable; Hygiene; High pressure; HACCP; Cold storage; Packaging; Freezing; Fruit; Freezer; Electric field; Storage life; Distribution; Water activity
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