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Advances in Thermal and Non-Thermal Food Preservation. / [Edited by] Gaurav Tewari and Vijay K. Juneja
Hoboken : John Wiley & Sons, 2007.
279 pages. : illustrations
Ký hiệu phân loại (DDC): 664.028
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
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Microbial control and food preservation : theory and practice / Vijay K. Juneja, Hari P. Dwivedi, John Nikolaos Sofos (editor)
New York, NY : Springer, 2017
xii, 430 pages. : illustrations (some colour) ; 25 cm.
Ký hiệu phân loại (DDC): 664.028
This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality. 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
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