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Food biodeterioration and preservation /

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This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to ca.

Bibliographic Details
Other Authors: Tucker, Gary
Format: eBook
Language:English
Language Notes:English.
Published: Oxford, U.K. ; Ames, Iowa : Blackwell Pub., 2008.
Subjects:
Food > Preservation.
Food spoilage.
Food > Microbiology.
Food Preservation
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Cover
  • Contents
  • Contributors
  • Preface
  • 1 Control of Biodeterioration in Food
  • 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing
  • 3 Thermal Processing
  • 4 Food Chilling
  • 5 Freezing
  • 6 Drying as a Means of Controlling Food Biodeterioration
  • 7 Modified Atmosphere Packaging (MAP)
  • 8 Hurdle Techniques
  • 9 Novel Commercial Preservation Methods
  • Index.