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Principles of Food Preservation
Seiten
1990
Elsevier Science Ltd (Verlag)
978-0-444-98844-7 (ISBN)
Elsevier Science Ltd (Verlag)
978-0-444-98844-7 (ISBN)
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Distributed in the East European Countries, China, Northern Korea, Cuba, Vietnam and Mongolia by SNTL, Prague, Czechoslovakia
Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
Preservation treatments of food with a poor keeping ability are expected to give protection against changes and transformations which normally affect the quality in a negative sense. This volume describes in a concise and integrated manner how physical, biochemical, microbiological and other factors play a role in food preservation. It provides detailed discussions of conditions that cause, accelerate, control or inhibit undesirable changes in food. The effects of such factors as light, temperature, moisture, oxygen, radiation, and microbes on the keeping quality of food are systematically reviewed. The book deals with the processing of fruit, vegetables, meat and eggs. Numerous techniques for preservation as well as machinery and equipment employed in food preservation are discussed. This work should be of interest to a broad audience of people working in food industry, food science departments in academia, governmental quality control agencies and the like.
I. Principles and Scope of Food Preservation. Undesirable Changes of Foods. II. Composition of and Interactions Between Constituents of Perishable Foods. III. Reactions Between Perishable Food Components and Foreign Components of the Environment: Protection Against These Reactions. IV. Microbial Spoilage of Foods and Protection Against Spoilage Microbes. References, Annexes (8), Index.
Erscheint lt. Verlag | 15.2.1990 |
---|---|
Reihe/Serie | Developments in Food Science |
Zusatzinfo | Illustrations |
Verlagsort | Oxford |
Sprache | englisch |
Themenwelt | Naturwissenschaften ► Chemie |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
ISBN-10 | 0-444-98844-0 / 0444988440 |
ISBN-13 | 978-0-444-98844-7 / 9780444988447 |
Zustand | Neuware |
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