Food preservation techniques / edited by Peter Zeuthen and Leif Bøgh-Sørensen.

Format:

Book

Contributor:

Zeuthen, P.

Bøgh-Sørensen, Leif

Series:

Woodhead Publishing in food science and technology.

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Food--Preservation.

Food.

Food--Safety measures.

Physical Description:

1 online resource (600 p.)

Place of Publication:

Cambridge : Woodhead, 2003.

Language Note:

English

Summary:

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.Provides an authoritative review o

Contents:

Front Cover; Food Preservation Techniques; Copyright Page; Table of Contents; Contributor contact details; Chapter 1. Introduction; Part I:Ingredients; Chapter2. The use of natural antimicrobials; 2.1 Introduction; 2.2 Natural antimicrobials from animal sources; 2.3 Natural antimicrobials from plant sources; 2.4 Natural antimicrobials from microbial sources; 2.5 Evaluating the effectiveness of antimicrobials; 2.6 Key issues in using natural antimicrobials; 2.7 Future trends; 2.9 References; Chapter3. Natural antioxidants; 3.1 Introduction; 3.2 Classifying natural antioxidants

3.3 Antioxidants from oilseeds, cereals and grain legumes3.4 Antioxidants from fruits, vegetables, herbs and spices; 3.5 Using natural antioxidants in food; 3.6 Improving antioxidant functionality; 3.7 Combining antioxidants with other preservation techniques; 3.8 Future trends; 3.9 Sources of further information and advice; 3.10 References; Chapter4. Antimicrobial enzymes; 4.1 Introduction; 4.2 Lysozymes and other lytic enzyme systems; 4.3 Lactoperoxidase; 4.4 Glucose oxidase and other enzyme systems; 4.5 Combining antimicrobial enzymes with otherpreservation techniques; 4.6 Future trends

4.7 Sources of further information and advice4.8 References; Chapter 5.Combining natural antimicrobial systems with other preservation techniques: the case of meat; 5.1 Introduction; 5.2 Microbial contamination of meat; 5.3 Using organic acids to control microbial contamination; 5.4 Regulatory and safety issues; 5.5 Combining organic acids with other preservation techniques; 5.6 Conclusion; 5.7 References; Chapter6. Edible coatings; 6.1 Introduction: the development of edible coatings; 6.2 How edible coatings work: controlling internal gas composition; 6.3 Selecting edible coatings

6.4 Gas permeation properties of edible coatings6.5 Wettability and coating effectiveness; 6.6 Determining diffusivities of fruits; 6.7 Measuring internal gas composition of fruits; 6.8 Future trends; 6.9 References; Part II:Traditional preservation technologies; Chapter7. The control of pH; 7.1 Introduction; 7.2 The effect of pH on cellular processes; 7.3 Combining pH control with other preservation techniques; 7.4 The effect of pH on the growth and survival of foodborne pathogens; 7.5 The use of pH control to preserve dairy, meat and fish products

7.6 The use of pH control to preserve vegetables, fruits,sauces and cereal products7.7 Future trends; 7.8 References; Chapter8. The control of water activity; 8.1 Introduction; 8.2 The concept of water activity; 8.3 Water activity, microbial growth, death and survival; 8.4 Combining control of water activity with otherpreservation techniques; 8.5 Applications: fully dehydrated, intermediate and highmoisture foods; 8.6 Measurement and prediction of water activity in foods; 8.7 Future trends; 8.8 Sources of further information and advice; 8.9 References

Chapter9. Developments in conventional heat treatment

Notes:

Description based upon print version of record.

Description based on publisher supplied metadata and other sources.

Includes bibliographical references and index.

ISBN:

1-280-37313-X

9786610373130

1-85573-714-0

1-59124-932-5

OCLC:

468764633