Articles liés à Food Biodeterioration And Preservation
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Food Biodeterioration And Preservation by Tucker S.Gary, 9788126542338, Wiley India, 2013, Hardcover
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- ISBN 10 8126542330
- ISBN 13 9788126542338
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Food Biodeterioration and Preservation
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Wiley, Bio-Green Exclusive
(2013)
ISBN 10 : 8126542330
ISBN 13 : 9788126542338
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Description du livre Hardcover. Etat : New. ISBN:9788126542338. N° de réf. du vendeur 2033014
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EUR 70,72
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Food Biodeterioration and Preservation
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Wiley India Pvt. Ltd.
(2013)
ISBN 10 : 8126542330
ISBN 13 : 9788126542338
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Description du livre Etat : New. pp. xii + 250. N° de réf. du vendeur 96232793
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EUR 77,43
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Food Biodeterioration and Preservation
Edité par
Blackwell Publishing
(2013)
ISBN 10 : 8126542330
ISBN 13 : 9788126542338
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Description du livre Hardcover. Etat : New. Etat de la jaquette : New. 1st Edition. Contents: Preface. 1. Control of biodeterioration in food/Susan Featherstone. 2. Principles of HACCP: the importance of HACCP systems in food manufacturing/Sara Mortimore and Sue Emond. 3. Thermal processing/Ian J. Britt. 4. Food chilling/Steve James and Christian James. 5. Freezing/Martin George. 6. Drying as a means of controlling food biodeterioration/Xiao Dong Chen. 7. Modified atmosphere packaging MAP/Brian P.F. Day. 8. Hurdle techniques/Gail Betts and Linda Everis. 9. Novel Commercial preservation methods/Craig Leadley. Index. Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of micro-organism as well as the hurdles to their growth offered various preservation techniques. This book discusses how the agents of food biodeterioration operate and examines the commercially-used industrial methods available to control them allowing he production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the micro-organisms and mechanisms of food breakdown intrinsic to various key food types dairy meat and fish fruit and vegetables. Direct micro-organism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP including food safety legislation. Subsequent chapters outline the principal, commercially used methods of preserving foods. These chapters follow a common structure: theoretical background, flow sheets of operations, food preparation/processing equipment special features of hygiene, packaging shelf life and product safety. N° de réf. du vendeur 110675
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