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Home / Food Science / Storage & Preservation / Food Preservation Techniques
Table of Contents
Food Preservation Techniques
Edited by: Zeuthen, Peter; Bøgh-Sørensen, Leif © 2003 Woodhead Publishing | Title Details | Citation | Ordering Info

 This book provides information on new and existing developments and the ways they can be combined to preserve particular foods.

Table of Contents
  Data (Records)     Text
Expand this node Front Matter     PDF Text Text
 • Table of Contents     PDF Text Text
 • 1. Introduction     PDF Text Text
 • Part I. Ingredients     PDF Text Text
Expand this node 2. The Use of Natural Antimicrobials     PDF Text Text
Expand this node 3. Natural Antioxidants     PDF Text Text
Expand this node 4. Antimicrobial Enzymes     PDF Text Text
Expand this node 5. Combining Natural Antimicrobial Systems with Other Preservation Techniques: the Case of Meat     PDF Text Text
Expand this node 6. Edible Coatings     PDF Text Text
 • Part II. Traditional Preservation Technologies     PDF Text Text
Expand this node 7. The Control of pH     PDF Text Text
Expand this node 8. The Control of Water Activity     PDF Text Text
Expand this node 9. Developments in Conventional Heat Treatment     PDF Text Text
Expand this node 10. Combining Heat Treatment, Control of Water Activity and Pressure to Preserve Foods     PDF Text Text
Expand this node 11. Combining Traditional and New Preservation Techniques to Control Pathogens: the Case of E. coli     PDF Text Text
Expand this node 12. Developments in Freezing     PDF Text Text
 • Part III. Emerging Preservation Techniques     PDF Text Text
Expand this node 13. Biotechnology and Reduced Spoilage     PDF Text Text
Expand this node 14. Membrane Filtration Techniques in Food Preservation     PDF Text Text
Expand this node 15. High-Intensity Light     PDF Text Text
Expand this node 16. Ultrasound as a Preservation Technology     PDF Text Text
Expand this node 17. Modified Atmosphere Packaging (MAP)     PDF Text Text
Expand this node 18. Pulsed Electric Fields     PDF Text Text
Expand this node 19. High Hydrostatic Pressure Technology in Food Preservation     PDF Text Text
 • Part IV. Assessing Preservation Requirements     PDF Text Text
Expand this node 20. Modelling Food Spoilage     PDF Text Text
Expand this node 21. Modelling Applied to Foods: Predictive Micobiology for Solid Food Systems     PDF Text Text
Expand this node 22. Modelling Applied to Processes: the Case of Thermal Preservation     PDF Text Text
Expand this node 23. Food Preservation and the Development of Microbial Resistance     PDF Text Text
Expand this node 24. Monitoring the Effectiveness of Food Preservation     PDF Text Text
 • Index     PDF Text Text
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