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Food preservation techniques / edited by Peter Zeuthen and Leif Bøgh-Sørensen.

Zeuthen, P. (Added Author). Bøgh-Sørensen, Leif. (Added Author).
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Electronic resources

Subject: Food > Preservation.
Food > Safety measures.
Food > Preservation.
Genre: Electronic books.
Electronic books.

Record details

  • ISBN: 1855737140
  • ISBN: 9781855737143
  • ISBN: 1591249325
  • ISBN: 9781591249320
  • ISBN: 185573530X
  • ISBN: 9781855735309
  • ISBN: 9780203485255
  • ISBN: 0203485254
  • Physical Description: 1 online resource (581 pages).
  • Publisher: Boca Raton : CRC Press ; 2003.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Preliminaries; Contents; 1 Introduction; 2 The use of natural antimicrobials; 3 Natural antioxidants; 4 Antimicrobial enzymes; 5 Combining natural antimicrobial systems with other preservation techniques: the case of meat; 6 Edible coatings; 7 The control of pH; 8 The control of water activity; 9 Developments in conventional heat treatment; 10 Combining heat treatment, control of water activity and pressure to preserve foods; 11 Combining traditional and new preservation techniques to control pathogens: the case of E. coli; 12 Developments in freezing; 13 Biotechnology and reduced spoilage.
Summary: 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.
Source of Description Note: Print version record.
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037 . ‡bKnovel Corporation ‡nhttp://www.knovel.com
050 4. ‡aTP371.2 ‡bF66 2003eb
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24500. ‡aFood preservation techniques / ‡cedited by Peter Zeuthen and Leif Bøgh-Sørensen.
260 . ‡aBoca Raton : ‡bCRC Press ; ‡aCambridge, Eng. : ‡bWoodhead, ‡c2003.
300 . ‡a1 online resource (581 pages).
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡acomputer ‡bc ‡2rdamedia
338 . ‡aonline resource ‡bcr ‡2rdacarrier
4901 . ‡aWoodhead Publishing in food science and technology
5880 . ‡aPrint version record.
5050 . ‡aPreliminaries; Contents; 1 Introduction; 2 The use of natural antimicrobials; 3 Natural antioxidants; 4 Antimicrobial enzymes; 5 Combining natural antimicrobial systems with other preservation techniques: the case of meat; 6 Edible coatings; 7 The control of pH; 8 The control of water activity; 9 Developments in conventional heat treatment; 10 Combining heat treatment, control of water activity and pressure to preserve foods; 11 Combining traditional and new preservation techniques to control pathogens: the case of E. coli; 12 Developments in freezing; 13 Biotechnology and reduced spoilage.
520 . ‡aExtending 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.
504 . ‡aIncludes bibliographical references and index.
598 . ‡aElsevier ‡bScienceDirect All Books
650 0. ‡aFood ‡xPreservation.
650 0. ‡aFood ‡xSafety measures.
650 4. ‡aFood ‡xPreservation.
655 0. ‡aElectronic books.
655 4. ‡aElectronic books.
7001 . ‡aZeuthen, P.
7001 . ‡aBøgh-Sørensen, Leif.
77608. ‡iPrint version: ‡tFood preservation techniques. ‡dBoca Raton : CRC Press ; Cambridge, Eng. : Woodhead, 2003 ‡z185573530X ‡w(OCoLC)51992855
830 0. ‡aWoodhead Publishing in food science and technology.
85640. ‡uhttp://proxy.library.upei.ca/login?url=https://www.sciencedirect.com/science/book/9781855735309 ‡yFull text via ScienceDirect
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938 . ‡aBaker & Taylor ‡bBKTY ‡c279.95 ‡d279.95 ‡i0849317576 ‡n0004447019 ‡sactive
938 . ‡aCRC Press ‡bCRCP ‡n9780203485255
938 . ‡aProQuest MyiLibrary Digital eBook Collection ‡bIDEB ‡n37313
938 . ‡aTaylor & Francis ‡bTAFR ‡n9780203485255
938 . ‡aYBP Library Services ‡bYANK ‡n2361396
905 . ‡u_jmacneil
901 . ‡aocm53970529 ‡bOCoLC ‡c1672080 ‡tbiblio ‡soclc
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