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New Methods of Food Preservation

Bibliographic Details
Main Author: Gould, G. W.
Format: eBook
Language:English
Published: New York, NY Springer US 1995, 1995
Edition:1st ed. 1995
Subjects:
Food Science
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

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