Techniques de conservation des produits alimentaires.

Food preservation techniques.

Type de monographie : Ouvrage

Résumé

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).

Détails

Titre original : Food preservation techniques.
Identifiant de la fiche : 2004-3080
Langues : Anglais
Sujet : Généralités
Édition : Woodhead publishing - États-unis/États-unis/Royaume-uni/Royaume-uni
Date d'édition : 2003
ISBN : 185573530X
Source : Source : 600 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 150/USD 250.
Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation