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140122 ||| eng |
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|a 9781461521051
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| 100 |
1 |
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|a Gould, G. W.
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| 245 |
0 |
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|a New Methods of Food Preservation
|h Elektronische Ressource
|c by G. W. Gould
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| 250 |
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|a 1st ed. 1995
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| 260 |
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|a New York, NY
|b Springer US
|c 1995, 1995
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| 300 |
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|a XIX, 324 p
|b online resource
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| 505 |
0 |
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|a 10.4 Electrically processed foods -- 10.5 Conclusions -- Acknowledgements -- References -- Nomenclature -- 11 High-voltage pulse techniques for food preservation -- 11.1 Introduction -- 11.2 Cell count reduction by using electricity: a historical review -- 11.3 The Elsteril Process -- 11.4 The influence of high-voltage pulses on microorganisms -- 11.5 The influence of electric high-voltage pulses on food ingredients -- 11.6 Mathematical modelling of cell count reduction -- 11.7 Conclusions -- References -- 12 Preservation by microbial decontamination; the surface treatment of meats by organic acids -- 12.1 Introduction -- 12.2 Critical control points in carcass contamination -- 12.3 Organic acids as meat decontaminants -- 12.4 Effects of acid treatment on sensory properties -- 12.5 Mode of application of acids; technologies available -- 12.6 Acceptability of acid treatment -- 12.7 Conclusions and actions needed -- Acknowledgements -- References --
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| 505 |
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|a 4.5 Phenolics, pigments and related compounds -- 4.6 Modes of action -- 4.7 Health and legislative aspects -- 4.8 Conclusions -- References -- 5 Food irradiation: current status and future prospects -- 5.1 Introduction -- 5.2 Development of national regulations -- 5.3 Technical advantages and limitations of food irradiation -- 5.4 Limitations of food irradiation -- 5.5 Consumer acceptance of irradiated food -- 5.6 Commercial applications of food irradiation -- 5.7 International co-operation in the field of food irradiation -- 5.8 Conclusions -- References -- 6 Microwave processing -- 6.1 Introduction -- 6.2 Introduction to microwaves and their interaction with food materials -- 6.3 Microwaves and microorganisms -- 6.4 Microwave processing equipment -- 6.5 Case histories -- 6.6 The future -- References -- 7 Hydrostatic pressure treatment of food: equipment and processing -- 7.1 Introduction -- 7.2 General description of an industrial high pressure system --
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| 505 |
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|a 13 Advances and potential for aseptic processing -- 13.1 Aseptic technology -- 13.2 Regulatory effects -- 13.3 Aspects of food manufacturing practice -- 13.4 GMP guidelines -- 13.5 Design and development -- 13.6 Commissioning tests -- 13.7 Manufacturing directive -- 13.8 Economics and market trends -- 13.9 Conclusions -- References -- 14 Advances in modified-atmosphere packaging -- 14.1 Introduction -- 14.2 Market status and potential -- 14.3 Microbiology of MAP -- 14.4 Developments in MAP -- 14.5 The future -- Acknowledgement -- References
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| 505 |
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|a 7.3 Current commercial applications of high pressure technology -- 7.4 Current status of high hydrostatic pressure technology with a view to food processing -- 7.5 The challenges of the commercial application of high pressure technology in the food industry -- 7.6 Outlook -- Acknowledgements -- References -- 8 Hydrostatic pressure treatment of food: microbiology -- 8.1 History and key issues of high pressure application -- 8.2 Current applications -- 8.3 Pressure effects of microorganisms -- 8.4 Combination treatments -- 8.5 Conclusions -- Acknowledgements -- References -- 9 Effect of heat and ultrasound on microorganisms and enzymes -- 9.1 Historical perspective -- 9.2 Destructive effect of combined treatments of heat and ultrasound under pressure: Mano-Thermo-Sonication (MTS) -- 9.3 Conclusions -- References -- 10 Electrical resistance heating of foods -- 10.1 Introduction -- 10.2 The physics of electrical heating -- 10.3 Models for electrical heating --
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|a 1 Principles and applications of hurdle technology -- 1.1 Introduction -- 1.2 Examples of the hurdle effect -- 1.3 Behaviour of microorganisms during food preservation -- 1.4 Total quality of foods -- 1.5 Application of hurdle technology in less developed countries -- 1.6 Future potential -- References -- 2 Bacteriocins: natural antimicrobials from microorganisms -- 2.1 Introduction -- 2.2 Bacteriocin structure and function -- 2.3 Genetics of bacteriocins from LAB -- 2.4 Application of bacteriocins in food systems -- 2.5 Future prospects for bacteriocins -- References -- 3 Natural antimicrobials from animals -- 3.1 Introduction -- 3.2 The phagosome -- 3.3 Antibiotic peptides -- 3.4 Protein amendment and production of antibiotic peptides -- 3.5 The lactoperoxidase system (LPS) -- 3.6 Lysozymes -- 3.7 Prospects -- References -- 4 Natural antimicrobials from plants -- 4.1 Introduction -- 4.2 Phytoalexins -- 4.3 Organic acids -- 4.4 Essential oils --
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| 653 |
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|a Food Science
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| 653 |
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|a Food science
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| 041 |
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7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 028 |
5 |
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|a 10.1007/978-1-4615-2105-1
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| 856 |
4 |
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|u https://doi.org/10.1007/978-1-4615-2105-1?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 641.3
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| 082 |
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|a 664
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