Titre : | NEW METHODS OF FOOD PRESERVATION, 1 |
Autre titre: | NOUVELLES METHODES DE CONSERVATION DES ALIMENTS |
Auteurs : | G. W. GOULD |
Type de document : | Livre |
Editeur : | MARYLAND : ASPEN PUBLISHERS, 1999 |
ISBN/ISSN/EAN : | 978-0-8342-1341-8 |
Format : | 324 P. |
Langues: | Anglais |
Concepts : |
BACTERIOCINE
ANTIBIOTIQUE IRRADIATION ANTIMICROBIEN MICROONDES ULTRASON CHALEUR CONSERVATION PRODUIT ALIMENTAIRE ACIDE ORGANIQUE CONDITIONNEMENT ASEPTIQUE ATMOSPHERE CONTROLEE |
Résumé : | This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commercially exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically-based approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including 'combination preservation' methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation. This highly practical book enables food technologists, product development staff, production managers and quality assurance personnel quickly to assimilate the essential principles behind each technique and review its applications. Researchers and students in government and research institutions, industry and academia will find the volume an essential source of reference. |
Exemplaires (2)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664.028 GOU | Livre | AA - Alimentation, santé et agroindustries | Disponible |
Tb 625-1 | Livre | Réserve | En prêt permanent Sorti jusqu'au 19/07/2026 |