Food preservation and biodeterioration /
Food preservation and biodeterioration /
edited by Gary Tucker.
- Second edition.
- 1 online resource.
Revised edition of: Food biodeterioration and preservation. 2007.
Includes bibliographical references and index.
Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods.
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
9781118904633 (ePub) 111890463X (ePub) 9781118904640 (Adobe PDF) 1118904648 (Adobe PDF) 9781118904657 1118904656 1118904621 (cloth) 9781118904626 (cloth)
EB00633948 Recorded Books
2015037228
Food--Preservation.
Food spoilage.
Food--Microbiology.
Food--Microbiology.
Food--Preservation.
Food spoilage.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TP371.2
664/.028
Revised edition of: Food biodeterioration and preservation. 2007.
Includes bibliographical references and index.
Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods.
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
9781118904633 (ePub) 111890463X (ePub) 9781118904640 (Adobe PDF) 1118904648 (Adobe PDF) 9781118904657 1118904656 1118904621 (cloth) 9781118904626 (cloth)
EB00633948 Recorded Books
2015037228
Food--Preservation.
Food spoilage.
Food--Microbiology.
Food--Microbiology.
Food--Preservation.
Food spoilage.
TECHNOLOGY & ENGINEERING / Food Science
Electronic books.
TP371.2
664/.028