Tucker, Gary S. <br/><br/>
Food Preservation and Biodeterioration. 

 - 2nd ed. 
 - 1 online resource (310 pages) 
<br/><br/>Intro -- Title Page -- Table of Contents -- Preface -- 1 Control of Biodeteriorationin Food -- 1.1 OVERVIEW -- 1.2 A SUMMARY OF THE DIFFERENT KINDS OF BIODETERIORATION -- 1.3 KINDS OF LIVING ORGANISMS INVOLVED IN BIODETERIORATION -- 1.4 FOOD BIODETERIORATION -- 1.5 DESCRIPTION OF THE MECHANISMS OF FOOD BIODETERIORATION -- 1.6 MICROORGANISMS INVOLVED IN BIODETERIORATION REACTIONS -- REFERENCES -- 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing -- 2.1 INTRODUCTION AND HISTORICAL PERSPECTIVE -- 2.2 THE HACCP PRINCIPLES AND CODEX (CAC 1997) -- 2.3 HACCP IMPLEMENTATION: IMPORTANT CONSIDERATIONS -- 2.4 THE IMPORTANCE OF HACCP IN FOOD MANUFACTURING: THE PREVENTATIVE MINDSET -- 2.5 THE LEGAL POSITION -- 2.6 CLOSING THOUGHTS -- APPENDICES -- REFERENCES -- 3 Thermal Processing -- 3.1 INTRODUCTION -- 3.2 STERILISATION - LOW-ACID FOODS -- 3.3 PASTEURISATION -- 3.4 EQUIPMENT FOR THERMAL PROCESSING -- 3.5 CONCLUSIONS -- REFERENCES -- 4 Chilling -- 4.1 INTRODUCTION -- 4.2 CHILLING OPERATIONS -- 4.3 CHILLED STORAGE -- 4.4 RETAIL DISPLAY -- 4.5 CONCLUSIONS -- REFERENCES -- 5 Freezing -- 5.1 INTRODUCTION -- 5.2 THE PHYSICAL AND CHEMICAL ASPECTS OF FREEZING -- 5.3 THE EFFECT OF FREEZING ON MICROORGANISMS -- 5.4 FOOD FREEZING OPERATIONS -- 5.5 MONITORING THE QUALITY AND SAFETY OF FROZEN FOODS -- 5.6 NEW DEVELOPMENTS -- 5.7 CONCLUSIONS -- REFERENCES -- 6 Drying -- 6.1 INTRODUCTION -- 6.2 DRYING PROCESSES AND DRYING EQUIPMENT -- 6.3 BACTERIA DEACTIVATION KINETICS DURING THE DRYING PROCESS -- 6.4 CONCLUDING REMARKS -- REFERENCES -- 7 Modified Atmosphere Packaging -- 7.1 INTRODUCTION -- 7.2 BACKGROUND INFORMATION -- 7.3 MAP MATERIALS -- 7.4 MAP MACHINERY -- 7.5 SELECTED MAP FOOD APPLICATIONS -- 7.6 MAP OF FRESH PRODUCE -- 7.7 CONCLUSIONS -- REFERENCES -- 8 Preservatives -- 8.1 INTRODUCTION -- 8.2 TYPES OF PRESERVATIVES -- 8.3 CONCLUSIONS. REFERENCES -- 9 Hurdle Techniques -- 9.1 INTRODUCTION -- 9.2 HURDLE TECHNOLOGIES -- 9.3 PREDICTIVE MODELLING -- 9.4 CONCLUSIONS -- REFERENCES -- 10 Novel Commercial Preservation Methods -- 10.1 INTRODUCTION -- 10.2 OHMIC HEATING -- 10.3 HIGH PRESSURE PROCESSING (HPP) -- 10.4 MICROWAVE AND RADIO-FREQUENCY HEATING -- 10.5 PULSED ELECTRIC FIELD PROCESSING -- 10.6 IRRADIATION -- 10.7 CONCLUSIONS -- REFERENCES -- Index -- End User License Agreement. 
<br/><br/><label>ISBN: </label>9781118904633 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Preservation.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TP371.2 -- .T835 2016eb 
<br/><br/><label>Dewey Class. No.: </label>664.028