Food Biodeterioration And Preservation

Author : Gary S. Tucker
Publisher : John Wiley & Sons
Page : 264 pages
File Size : 49,5 Mb
Release : 2008-04-30
Category : Technology & Engineering
ISBN : 9780470697962

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Food Biodeterioration and Preservation by Gary S. Tucker Pdf

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Author : Gary S. Tucker
Publisher : John Wiley & Sons
Page : 282 pages
File Size : 51,6 Mb
Release : 2022-01-25
Category : Technology & Engineering
ISBN : 9781118904626

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Food Preservation and Biodeterioration by Gary S. Tucker Pdf

Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.

Author : Gary Tucker
Publisher : Unknown
Page : 128 pages
File Size : 48,7 Mb
Release : 2016
Category : Food
ISBN : 1118904656

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Food Preservation and Biodeterioration by Gary Tucker Pdf

Author : Gary S. Tucker
Publisher : John Wiley & Sons
Page : 280 pages
File Size : 44,9 Mb
Release : 2016-01-22
Category : Technology & Engineering
ISBN : 9781118904640

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Food Preservation and Biodeterioration by Gary S. Tucker Pdf

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.

Author : G. W. Gould
Publisher : Springer Science & Business Media
Page : 343 pages
File Size : 55,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521051

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New Methods of Food Preservation by G. W. Gould Pdf

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 41,9 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 55,7 Mb
Release : 2012-01-10
Category : Technology & Engineering
ISBN : 9781119962021

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
Publisher : Springer
Page : 245 pages
File Size : 42,6 Mb
Release : 2019-04-23
Category : Technology & Engineering
ISBN : 9783030115302

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Food Preservation in Developing Countries: Challenges and Solutions by Mohammad U. H. Joardder,Mahadi Hasan Masud Pdf

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

Author : Chukwuebuka Egbuna,Barbara Sawicka
Publisher : Academic Press
Page : 268 pages
File Size : 49,7 Mb
Release : 2019-10-23
Category : Science
ISBN : 9780128193051

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Natural Remedies for Pest, Disease and Weed Control by Chukwuebuka Egbuna,Barbara Sawicka Pdf

Natural Remedies for Pest, Disease and Weed Control presents alternative solutions in the form of eco-friendly, natural remedies. Written by senior researchers and professionals with many years of experience from diverse fields in biopesticides, the book presents scientific information on novel plant families with pesticidal properties and their formulations. It also covers chapters on microbial pest control and control of weeds by allelopathic compounds. This book will be invaluable to plant pathologists, agrochemists, plant biochemists, botanists, environmental chemists and farmers, as well as undergraduate and postgraduate students. Details microbial biopesticides and other bio-botanical derived pesticides and their formulation Contains case studies for major crops and plants Discuses phytochemicals of plant-derived essential oils

Author : Ioannis S. Boziaris
Publisher : CRC Press
Page : 468 pages
File Size : 54,6 Mb
Release : 2014-04-14
Category : Science
ISBN : 9781466580763

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Novel Food Preservation and Microbial Assessment Techniques by Ioannis S. Boziaris Pdf

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Author : Grahame Warwick Gould
Publisher : Springer
Page : 468 pages
File Size : 41,5 Mb
Release : 1989-06-19
Category : Juvenile Nonfiction
ISBN : CORNELL:31924051840340

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Mechanisms of Action of Food Preservation Procedures by Grahame Warwick Gould Pdf

Author : Richard Coles,Mark J. Kirwan
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 53,6 Mb
Release : 2011-04-25
Category : Technology & Engineering
ISBN : 9781405189101

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Food and Beverage Packaging Technology by Richard Coles,Mark J. Kirwan Pdf

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID

Author : Richard Coles,Derek McDowell,Mark J. Kirwan
Publisher : CRC Press
Page : 370 pages
File Size : 45,5 Mb
Release : 2003-08-15
Category : Technology & Engineering
ISBN : 084939788X

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Food Packaging Technology by Richard Coles,Derek McDowell,Mark J. Kirwan Pdf

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals? Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes: Food packaging strategy, design, and development Food biodeterioation and methods of preservation Packaged product quality and shelf life Logistical packaging for food marketing systems Packaging materials and processes The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

Author : Susan Featherstone
Publisher : Woodhead Publishing
Page : 376 pages
File Size : 49,6 Mb
Release : 2014-12-03
Category : Technology & Engineering
ISBN : 9780857096869

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A Complete Course in Canning and Related Processes by Susan Featherstone Pdf

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes. Professionals in the canning industry and students have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The three-title set is designed to cover all planning, processing, storage and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labelling that contrast the situation in different regions worldwide, updated information on containers for canned foods and new information on validation and optimization of canning processes, among many others.

Author : Norman W. Desrosier,James N. Desrosier
Publisher : A V I Publishing Company
Page : 584 pages
File Size : 53,5 Mb
Release : 1977
Category : Technology & Engineering
ISBN : UOM:39015000471543

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The Technology of Food Preservation by Norman W. Desrosier,James N. Desrosier Pdf

Food and its preservation; Nature of food hazards; Principles of fresh food storage; Principles of refrigerated gas storage of foods; Principles of food freezing; Principles of food preservation by canning; Principles of food preservation by drying; Principles of food concentrates; Principles of semi-moist foods; Principles of food preservation by fermentation; Principles of food pickling and curing; Principles of chemical preservation of foods; Principles of food irradiation; Principles of food storage stability; Principles of food quality assurance; Application of technology.