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 Electronic eBook
LanguageEnglish
Published Boca Raton : Cambridge, Eng. : CRC Press ; Woodhead, 2003.
SeriesWoodhead Publishing in food science and technology.
Subjects
Food > Preservation.
Food > Safety measures.
elektronické knihy
electronic books
Online AccessFull text
ISBN1855737140
9781855737143
1591249325
9781591249320
185573530X
9781855735309
9780203485255
0203485254
0849317576
9780849317576
128037313X
9781280373138
Physical Description1 online resource (581 pages)

Cover

Table of Contents:
  • 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.

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