Food Biodeterioration and Preservation.
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.
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| Online Access: |
Full text (MCPHS users only) |
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| Main Author: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Chichester :
John Wiley & Sons,
2007
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
Table of Contents:
- Food Biodeterioration and Preservation; 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.
