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2003
Part 1 Ingredients: The use of natural antimicrobials Natural antioxidants Antimicrobial enzymes Combining natural antimicrobial systems with other preservation techniques: the case of meat Edible coatings. Part 2 Traditional preservation technologies: The control of pH The control of water activity Developments in conventional heat treatment Combining
Leif Bøgh-Sørensen, P. Zeuthen
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Part 1 Ingredients: The use of natural antimicrobials Natural antioxidants Antimicrobial enzymes Combining natural antimicrobial systems with other preservation techniques: the case of meat Edible coatings. Part 2 Traditional preservation technologies: The control of pH The control of water activity Developments in conventional heat treatment Combining
Leif Bøgh-Sørensen, P. Zeuthen
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Irradiation Preservation of Foods
2007CONTENTS 32.1 Food Irradiation Process 76232.1.1 Action of Ionization Irradiation 762 32.1.2 Sources of Ionization Irradiation 762 32.1.3 Dose and Dosimetry 762 32.1.4 Scope of Irradiation ...
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Food preservation technologies
2019Otles, Semih/0000-0003-4571 ...
Otles, Semih +3 more
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2007
CONTENTS 18.1 Introduction 40418.1.1 Background of Drying 404 18.1.2 Mode of Preservation 404 18.1.3 State of Water in Foods 404 18.1.4 End Point of Drying 405 18.1.5 Heating Methods in Drying 40518.2 Drying Methods 405 18.3 Thermal Drying ...
Conrad O. Perera +1 more
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CONTENTS 18.1 Introduction 40418.1.1 Background of Drying 404 18.1.2 Mode of Preservation 404 18.1.3 State of Water in Foods 404 18.1.4 End Point of Drying 405 18.1.5 Heating Methods in Drying 40518.2 Drying Methods 405 18.3 Thermal Drying ...
Conrad O. Perera +1 more
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Pasteurization and Food Preservation
2007Pasteurization is of the most important steps in preservation and is essential for food safety. The primary object of pasteurization is to free the food of any microorganism that might cause deterioration or endanger the health of the consumer. The product is packed in retort crates or in racks and immersed in the bath for pasteurization.
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Spoilage and preservation of foods
2009The principal objective of food processing is to preserve the overall quality of the food over a certain duration, known as the shelf life. The types of food spoilage are microbial, enzymatic, chemical and physical. Microbial spoilage is the most important, since it may affect food safety.
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2007
Preservatives are compounds used to delay or prevent the chemical and microbiological deterioration of foods. Nitrites and nitrates are used in many foods as preservatives and functional ingredients. Nitrite provides more inhibitory effects under anaerobic conditions as compared to aerobic.
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Preservatives are compounds used to delay or prevent the chemical and microbiological deterioration of foods. Nitrites and nitrates are used in many foods as preservatives and functional ingredients. Nitrite provides more inhibitory effects under anaerobic conditions as compared to aerobic.
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