000			03927nam a22004333i 4500
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.)
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
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
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
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