Novel Food Preservation And Microbial Assessment Techniques PDF Download
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| Author | : Ioannis S. Boziaris |
| Publisher | : CRC Press |
| Total Pages | : 468 |
| Release | : 2014-04-14 |
| Genre | : Science |
| ISBN | : 1466580763 |
Download Novel Food Preservation and Microbial Assessment Techniques Book in PDF, ePub and Kindle
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (
| Author | : Ioannis S. Boziaris |
| Publisher | : CRC Press |
| Total Pages | : 470 |
| Release | : 2014-04-14 |
| Genre | : Technology & Engineering |
| ISBN | : 1466580755 |
Download Novel Food Preservation and Microbial Assessment Techniques Book in PDF, ePub and Kindle
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.
| Author | : V Ravishankar Rai |
| Publisher | : CRC Press |
| Total Pages | : 534 |
| Release | : 2014-09-26 |
| Genre | : Technology & Engineering |
| ISBN | : 1466593075 |
Download Microbial Food Safety and Preservation Techniques Book in PDF, ePub and Kindle
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P
| Author | : G. W. Gould |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 343 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 146152105X |
Download New Methods of Food Preservation Book in PDF, ePub and Kindle
| Author | : Rajeev Bhat |
| Publisher | : John Wiley & Sons |
| Total Pages | : 661 |
| Release | : 2012-03-05 |
| Genre | : Technology & Engineering |
| ISBN | : 0470655852 |
Download Progress in Food Preservation Book in PDF, ePub and Kindle
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
| Author | : Peter Zeuthen |
| Publisher | : Elsevier |
| Total Pages | : 600 |
| Release | : 2003-10-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737140 |
Download Food Preservation Techniques Book in PDF, ePub and Kindle
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 of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
| Author | : Gustavo V. Barbosa-Canovas |
| Publisher | : CRC Press |
| Total Pages | : 716 |
| Release | : 2004-11-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0203997271 |
Download Novel Food Processing Technologies Book in PDF, ePub and Kindle
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
| Author | : Gaurav Tewari |
| Publisher | : John Wiley & Sons |
| Total Pages | : 296 |
| Release | : 2008-02-28 |
| Genre | : Technology & Engineering |
| ISBN | : 0470276606 |
Download Advances in Thermal and Non-Thermal Food Preservation Book in PDF, ePub and Kindle
Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s chapters cover: thermal food preservation techniques (e.g., retorting, UHT and aseptic processing), minimal thermal processing (e.g., sous-vide processing), and non-thermal food preservation techniques (e.g., high pressure processing and pulsed technologies). Editors Tewari and Juneja give special emphasis to the commercial aspects of non-conventional food preservation techniques. As the most comprehensive and contemporary resource of its kind, Advances in Thermal and Non-Thermal Food Preservation is the definitive standard in describing the inactivation of microorganisms through conventional and newer, more novel techniques.
| Author | : Vijay K. Juneja |
| Publisher | : Springer |
| Total Pages | : 438 |
| Release | : 2018-01-23 |
| Genre | : Science |
| ISBN | : 1493975560 |
Download Microbial Control and Food Preservation Book in PDF, ePub and Kindle
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
| Author | : Tatiana Koutchma |
| Publisher | : Academic Press |
| Total Pages | : 288 |
| Release | : 2021-11-30 |
| Genre | : Technology & Engineering |
| ISBN | : 0128165324 |
Download Validation of Food Preservation Processes based on Novel Technologies Book in PDF, ePub and Kindle
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation. The book explores issues of equipment scalability, selection of microorganisms of concern and their surrogates, validation and verification of critical processing conditions, treatment uniformity, process control and instrumentation. Topics are discussed in order to facilitate HPP and UV technologies implementation, thus mitigating risks during production and processing. Other sections deal with the selection of suitable surrogates that can be used in validation studies and procedures for their selection. The book also encloses case studies of validation of UV and HPP systems for pathogen reduction in juice. Edited by the main experts in the field of non-thermal food processing, this title is a guide for food process developers from starting to final point of the development and validation. Brings science-based validation practices for food processes using novel preservation technologies Guides food process developers from starting point to final point of development and validation Explains objectives of the process development on each stage, including in-lab, pilot scale and commercialization
