Food preservation techniques

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue...

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Bibliographic Details
Other Authors: Zeuthen, P., Bøgh-Sørensen, Leif.
Format: eBook
Language: English
Published: Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
Series: Woodhead Publishing in food science and technology.
Subjects:
Food > Preservation.
Food > Safety measures.
elektronické knihy
electronic books
ISBN: 1855737140
9781855737143
1591249325
9781591249320
185573530X
9781855735309
9780203485255
0203485254
0849317576
9780849317576
128037313X
9781280373138
Physical Description: 1 online resource (581 pages)

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Table of contents

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245 0 0 |a Food preservation techniques /  |c edited by Peter Zeuthen and Leif Bøgh-Sørensen. 
260 |a Boca Raton :  |b CRC Press ;  |a Cambridge, Eng. :  |b Woodhead,  |c 2003. 
300 |a 1 online resource (581 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
505 0 |a Preliminaries; Contents; 1 Introduction; 2 The use of natural antimicrobials; 3 Natural antioxidants; 4 Antimicrobial enzymes; 5 Combining natural antimicrobial systems with other preservation techniques: the case of meat; 6 Edible coatings; 7 The control of pH; 8 The control of water activity; 9 Developments in conventional heat treatment; 10 Combining heat treatment, control of water activity and pressure to preserve foods; 11 Combining traditional and new preservation techniques to control pathogens: the case of E. coli; 12 Developments in freezing; 13 Biotechnology and reduced spoilage. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. 
504 |a Includes bibliographical references and index. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Preservation. 
650 0 |a Food  |x Safety measures. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Zeuthen, P. 
700 1 |a Bøgh-Sørensen, Leif. 
776 0 8 |i Print version:  |t Food preservation techniques.  |d Boca Raton : CRC Press ; Cambridge, Eng. : Woodhead, 2003  |z 185573530X  |w (OCoLC)51992855 
830 0 |a Woodhead Publishing in food science and technology. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFPT00003/food-preservation-techniques?kpromoter=marc  |y Full text 

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