ShareFood science: biochemistry, microbiology, processes, products. 1. Biological and physicochemical stabilization.
Science des aliments : biochimie, microbiologie, procédés, produits. 1. Stabilisation biologique et physico-chimique.
Author(s) : JEANTET R., CROGUENNEC T., SCHUCK P., et al.
Type of monograph: Book
Summary
Mastering the quality of foodstuffs and developing new products that comply with the multiple needs of the market is an increasingly demanding task for technical managers in the food sector. Quality control is based on scientific findings in microbiology, food physics and chemistry, but also on the technologies implemented in the manufacturing and preservation of foodstuffs. This volume describes the microbiological, biochemical and physicochemical phenomena involved in the quality of foodstuffs, as well as the means and processes that stabilize foodstuffs biologically and physicochemically. Extract from the table of contents: water and food components; modifying-agents and mechanisms in foodstuffs: microbial alterations; lipid oxidation; enzymatic and non-enzymatic browning; molecular dynamics in food matrices; food stabilization treatments: fundamentals of biological and physicochemical stabilization of foodstuffs; transfers: the fundamentals of unitary operations (transfers in convective and conductive modes); biological stabilization operations (chilling and freezing; ice formation; freezing-energy balance and the kinetics of cooling; modifications in foodstuffs during freezing and storage; thawing; dehydration; thermal treatments; freeze-drying); quality control and assessment; controlling food quality; assessing the physicochemical characteristics of the quality of foodstuffs.
Details
- Original title: Science des aliments : biochimie, microbiologie, procédés, produits. 1. Stabilisation biologique et physico-chimique.
- Record ID : 2006-3265
- Languages: French
- Subject: Regulation
- Publication: Tec & Doc - Lavoisier - France/France
- Publication date: 2006
- ISBN: 2743008334
- Source: Source: 382 p. (15.5 x 24); fig.; tabl.; ref.; index; EUR 55.
- 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 engineering;
Food quality and safety. Microbiology;
Chilling of foodstuffs;
Freeze-drying of foodstuffs and other products;
Freezing of foodstuffs;
Refrigeration and perishable products: regulations and standards - Keywords: Thawing; Regulations; Oxidation; Ice; Freezing temperature; Freeze-drying; France; Food industry; Food; Enzymic browning; Browning; Microorganism; Microbiology; Mass transfer; Lipid; Biology; Heat transfer; Treatment; Deterioration; Rheology; Chilling; Recommendation; Organoleptic property; Quality; Physico-chemical property; Process; Hygiene; HACCP; Guide; Europe; Cold storage; Dehydration; Freezing; Water; Water activity
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