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Tucker, Gary S.

Food Preservation and Biodeterioration

Tucker, Gary S. - Food Preservation and Biodeterioration, ebook

217,60€

Ebook, ePUB with Adobe DRM
ISBN: 9781118904633
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Printing84 pages with an additional page accrued every 9 hours, capped at 84 pages
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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.

Keywords: 1. food preservation 2. thermal processing 3. food chilling 4. freezing 5. drying 6. preservatives 7. modified atmosphere packaging 8. microorganism growth 9. hurdle technologies 10. novel technologies, 1. food preservation 2. thermal processing 3. food chilling 4. freezing 5. drying 6. preservatives 7. modified atmosphere packaging 8. microorganism growth 9. hurdle technologies 10. novel technologies, Food Biotechnology

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2016
Language
en
Edition
2
Page amount
280 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118904633
Printed ISBN
9781118904626

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