Food Preservation Techniques
By: Zeuthen, Peter
.
Contributor(s): Bogh-Sorensen, L.
Material type: 
BookSeries: Publisher: USA: Woodhead Publishing, 2003Edition: 1st ed.Description: 400 p.ISBN: 812390049X (hardcover); 9781855735309 (hardcover).Subject(s): Food--Preservation | Food--Safety measures | Food Science and human nutritionDDC classification: 664.028 17336 1st 2003 Food.Science Summary: 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. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
|
UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.028 17336 1st 2003 Food.Science (Browse shelf) | Available | 17336 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664.02 Gould 19948 1st 1994 Food.Science CGMP's Food Plant Sanitation / 2nd ed | 664.02 Grandison 20774 1st 1996 Food.Science Separation Processes in the Food and Biotechnology Industries | 664.024 Reddy 20631 1st 2006 Food.Science Newer Concepts and Applications for the Food Industry | 664.028 17336 1st 2003 Food.Science Food Preservation Techniques | 664.028 Canovas 20633 1st 1998 Nonthermal Preservation of Foods | 664.028 Harrington 20652 1st 1991 Food.Science Packaging Foods With Plastics | 664.028 Sankhla 27082 1st 2011 Food.Science Food Preservation : Principles and Practice |
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. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure.
There are no comments for this item.