000 | 03927nam a22004333i 4500 | ||
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001 | EBC4356810 | ||
003 | MiAaPQ | ||
005 | 20240729130231.0 | ||
006 | m o d | | ||
007 | cr cnu|||||||| | ||
008 | 240724s2016 xx o ||||0 eng d | ||
020 |
_a9781118904633 _q(electronic bk.) |
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035 | _a(MiAaPQ)EBC4356810 | ||
035 | _a(Au-PeEL)EBL4356810 | ||
035 | _a(CaPaEBR)ebr11151608 | ||
035 | _a(CaONFJC)MIL892893 | ||
035 | _a(OCoLC)922799573 | ||
040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
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050 | 4 | _aTP371.2 -- .T835 2016eb | |
082 | 0 | _a664.028 | |
100 | 1 | _aTucker, Gary S. | |
245 | 1 | 0 | _aFood Preservation and Biodeterioration. |
250 | _a2nd ed. | ||
264 | 1 |
_aNewark : _bJohn Wiley & Sons, Incorporated, _c2016. |
|
264 | 4 | _c©2016. | |
300 | _a1 online resource (310 pages) | ||
336 |
_atext _btxt _2rdacontent |
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337 |
_acomputer _bc _2rdamedia |
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338 |
_aonline resource _bcr _2rdacarrier |
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505 | 0 | _aIntro -- 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. | |
505 | 8 | _aREFERENCES -- 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. | |
588 | _aDescription based on publisher supplied metadata and other sources. | ||
590 | _aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. | ||
650 | 0 | _aFood--Preservation. | |
655 | 4 | _aElectronic books. | |
776 | 0 | 8 |
_iPrint version: _aTucker, Gary S. _tFood Preservation and Biodeterioration _dNewark : John Wiley & Sons, Incorporated,c2016 |
797 | 2 | _aProQuest (Firm) | |
856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4356810 _zClick to View |
999 |
_c105076 _d105076 |