| Food Preservation Techniques |
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Edited by: Zeuthen, Peter; Bøgh-Sørensen, Leif © 2003
Woodhead Publishing
Description: This book provides information on new and existing developments and the ways they can be combined to preserve particular foods.
Front Matter
Text
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Table of Contents
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1. Introduction
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Part I. Ingredients
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
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Part II. Traditional Preservation Technologies
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
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Part III. Emerging Preservation Techniques
13. Biotechnology and Reduced Spoilage
14. Membrane Filtration Techniques in Food Preservation
15. High-Intensity Light
16. Ultrasound as a Preservation Technology
17. Modified Atmosphere Packaging (MAP)
18. Pulsed Electric Fields
19. High Hydrostatic Pressure Technology in Food Preservation
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Part IV. Assessing Preservation Requirements
20. Modelling Food Spoilage
21. Modelling Applied to Foods: Predictive Micobiology for Solid Food Systems
22. Modelling Applied to Processes: the Case of Thermal Preservation
23. Food Preservation and the Development of Microbial Resistance
24. Monitoring the Effectiveness of Food Preservation
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Index
