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Food preservation techniques / edited by Peter Zeuthen and Leif Bogh-Sorensen.

Contributor(s): Zeuthen, P | Bogh-Sorensen, LeifMaterial type: Text

TextSeries: Woodhead Publishing in food science and technology: Publisher: Boca Raton : Cambridge : CRC Press ; Woodhead, 2003Description: xvii, 581 p. : illustrations ; 24 cmISBN: 185573530X; 9781855735309; 0849317576; 9780849317576Subject(s): Food -- Preservation | Food -- Safety measures | Food -- Preservation | Food -- Safety measuresDDC classification: 664.028 LOC classification: TP371.2 | .F6 2003Online resources: Contributor biographical information | Publisher description

Contents:

Introduction -- The use of natural antimicrobials / P.M. Davidson and S. Zivanovic -- Natural antioxidants / J. Pokorny -- Antimicrobial enzymes / A.S. Meyer -- Combining natural antimicrobial systems with other preservation techniques: the case of meat / P. Paulsen and F.J.M. Smulders -- Edible coatings / H.J. Park -- The control of pH / F.-K. Lucke -- The control of water activity / S.M. Alzamora, M.S. Tapia, A. Lopez-Malo and J. Welti-Chanes -- Developments in conventional heat treatment / G. Bown -- Combining heat treatment, control of water activity and pressure to preserve foods / L. Beney, J.M. Perrier-Cornet, F. Fine and P. Gervais -- Combining traditional and new preservation techniques to control pathogens: the case of E. coli / V.K. Juneja -- Developments in freezing / C. Kennedy -- Biotechnology and reduced spoilage / J.R. Botella -- Membrane filtration techniques in food preservation / A.S. Grandison -- High-intensity light / S. Green, N. Basaran and B.G. Swanson -- Ultrasound as a preservation technology / T.J. Mason, L. Paniwnyk and F. Chemat -- Modified atmosphere packaging (MAP) / B. Ooraikul -- Pulsed electric fields / L. Picart and J.-C. Cheftel -- High hydrostatic pressure technology in food preservation / Indrawati, A. Van Loey, C. Smout and M. Hendrickx -- Modelling food spoilage / J. Sutherland -- Modelling applied to foods: predictive microbiology for solid food systems / E.J. Dens and J.F. Van Impe -- Modelling applied to processes: the case of thermal preservation / M. Peleg -- Food preservation and the development of microbial resistance / S. Brul, F.M. Klis, D. Knorr, T. Abee and S. Notermans -- Monitoring the effectiveness of food preservation / P. Zeuthen and L. Bogh-Sorensen.

Summary: 'Food Preservation Techniques' examines the key issue of maintaining safety as preservation methods become more varied and complex, and goes on to look at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.

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Item type	Current location	Call number	Status	Date due	Barcode
Reference	GKVK Library	664.028 ZEU (Browse shelf)	Not for loan		131582

Includes bibliographical references and index.

1. Introduction -- 2. The use of natural antimicrobials / P.M. Davidson and S. Zivanovic -- 3. Natural antioxidants / J. Pokorny -- 4. Antimicrobial enzymes / A.S. Meyer -- 5. Combining natural antimicrobial systems with other preservation techniques: the case of meat / P. Paulsen and F.J.M. Smulders -- 6. Edible coatings / H.J. Park -- 7. The control of pH / F.-K. Lucke -- 8. The control of water activity / S.M. Alzamora, M.S. Tapia, A. Lopez-Malo and J. Welti-Chanes -- 9. Developments in conventional heat treatment / G. Bown -- 10. Combining heat treatment, control of water activity and pressure to preserve foods / L. Beney, J.M. Perrier-Cornet, F. Fine and P. Gervais -- 11. Combining traditional and new preservation techniques to control pathogens: the case of E. coli / V.K. Juneja -- 12. Developments in freezing / C. Kennedy -- 13. Biotechnology and reduced spoilage / J.R. Botella -- 14. Membrane filtration techniques in food preservation / A.S. Grandison -- 15. High-intensity light / S. Green, N. Basaran and B.G. Swanson -- 16. Ultrasound as a preservation technology / T.J. Mason, L. Paniwnyk and F. Chemat -- 17. Modified atmosphere packaging (MAP) / B. Ooraikul -- 18. Pulsed electric fields / L. Picart and J.-C. Cheftel -- 19. High hydrostatic pressure technology in food preservation / Indrawati, A. Van Loey, C. Smout and M. Hendrickx -- 20. Modelling food spoilage / J. Sutherland -- 21. Modelling applied to foods: predictive microbiology for solid food systems / E.J. Dens and J.F. Van Impe -- 22. Modelling applied to processes: the case of thermal preservation / M. Peleg -- 23. Food preservation and the development of microbial resistance / S. Brul, F.M. Klis, D. Knorr, T. Abee and S. Notermans -- 24. Monitoring the effectiveness of food preservation / P. Zeuthen and L. Bogh-Sorensen.

'Food Preservation Techniques' examines the key issue of maintaining safety as preservation methods become more varied and complex, and goes on to look at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.

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