New Methods of Food Preservation
Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 23,69 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 146152105X
Preserving Food Without Freezing Or Canning
Author : The Gardeners and Farmers of Centre Terre Vivante
Publisher : Chelsea Green Publishing
Page : 226 pages
File Size : 13,34 MB
Release : 2007-04-04
Category : Cooking
ISBN : 1933392592
Book Description
Translation of: Conserves naturelles des quatre saisons.
Food Preservation Techniques
Author : Peter Zeuthen
Publisher : Elsevier
Page : 600 pages
File Size : 45,11 MB
Release : 2003-10-30
Category : Technology & Engineering
ISBN : 1855737140
Book Description
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
The Home Preserving Bible
Author : Carole Cancler
Publisher : Penguin
Page : 529 pages
File Size : 49,64 MB
Release : 2012-10-02
Category : Cooking
ISBN : 161564296X
Book Description
Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Innovative Technologies for Food Preservation
Author : Francisco J. Barba
Publisher : Academic Press
Page : 329 pages
File Size : 33,34 MB
Release : 2017-09-21
Category : Technology & Engineering
ISBN : 0128110325
Book Description
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
Handbook of Food Preservation
Author : M. Shafiur Rahman
Publisher : CRC Press
Page : 1088 pages
File Size : 40,28 MB
Release : 2007-07-16
Category : Technology & Engineering
ISBN : 1420017373
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Novel Food Preservation and Microbial Assessment Techniques
Author : Ioannis S. Boziaris
Publisher : CRC Press
Page : 468 pages
File Size : 35,1 MB
Release : 2014-04-14
Category : Science
ISBN : 1466580763
Book Description
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 (
Microbial Control and Food Preservation
Author : Vijay K. Juneja
Publisher : Springer
Page : 438 pages
File Size : 49,69 MB
Release : 2018-01-23
Category : Science
ISBN : 1493975560
Book Description
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.
Food Preservation
Author : Alexandru Grumezescu
Publisher : Academic Press
Page : 794 pages
File Size : 27,99 MB
Release : 2016-08-31
Category : Medical
ISBN : 0128043741
Book Description
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. - Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems - Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity - Presents diverse applications of nanostructured antimicrobials in food preservation - Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety
Progress in Food Preservation
Author : Rajeev Bhat
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 15,73 MB
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 0470655852
Book Description
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.
