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Food Biodeterioration and Preservation

Software / Digital Media

264 Seiten

2008
Wiley-Blackwell (Hersteller)
978-0-470-69784-9 (ISBN)

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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 carry out the various methods of preservation.

Dr Gary S. Tucker, Department of Process and Product Development, Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK

1. Control of biodeterioration in food. Susan Featherstone, Nampak Research and Development, Cape Town, South Africa. 2. Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and. Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK. 3. Thermal processing. Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and. Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK. 4. Food chilling. Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK. 5. Freezing. Dr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK. 6. Drying as a means of controlling food bio-deterioration. Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia. 7. Modified atmosphere packaging (MAP). Brian P.F. Day, Key Project Manager - Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia. 8. Hurdle techniques. Gail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK. 9. Novel commercial preservation methods. Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK

Erscheint lt. Verlag	7.4.2008
Verlagsort	Hoboken
Sprache	englisch
Maße	181 x 255 mm
Gewicht	734 g
Themenwelt	Naturwissenschaften ► Chemie
ISBN-10	0-470-69784-9 / 0470697849
ISBN-13	978-0-470-69784-9 / 9780470697849
Zustand	Neuware