Further developments in the utilization of hurdle technology for food preservation.

Author(s) : LEISTNER L.

Summary

The current situation and basic principles of this preservation technology, that combines the effects of several factors (temperature, water activity, acidity, preservatives, modified atmospheres, conditioning). Evaluation of the potential of this technology, for new research and applications.

Details

  • Original title: Further developments in the utilization of hurdle technology for food preservation.
  • Record ID : 1995-0946
  • Languages: English
  • Source: Water in foods. Fundamental aspects and their significance in relation to processing of foods.
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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