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