New Methods of Food Preservation
Main Author: | |
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Format: | eBook |
Language: | English |
Published: |
New York, NY
Springer US
1995, 1995
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Edition: | 1st ed. 1995 |
Subjects: | |
Online Access: | |
Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 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
- 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
- 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
- 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
- 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