Related Books

Microbial Food Safety and Preservation Techniques
Language: en
Pages: 542
Authors: V Ravishankar Rai, Jamuna A. Bai
Categories: Technology & Engineering
Type: BOOK - Published: 2014-09-26 - Publisher: CRC Press

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and
Microbial Control and Food Preservation
Language: en
Pages: 430
Authors: Vijay K. Juneja, Hari P. Dwivedi, John N. Sofos
Categories: Science
Type: BOOK - Published: 2018-01-23 - Publisher: Springer

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural
Food Safety and Protection
Language: en
Pages: 700
Authors: V Ravishankar Rai, Jamuna A Bai
Categories: Technology & Engineering
Type: BOOK - Published: 2017-09-18 - Publisher: CRC Press

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications
Food Biodeterioration and Preservation
Language: en
Pages: 264
Authors: Gary S. Tucker
Categories: Technology & Engineering
Type: BOOK - Published: 2008-04-30 - Publisher: John Wiley & Sons

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
Microbiological Safety and Quality of Food
Language: en
Pages: 2024
Authors: Barbara Lund, Anthony C. Baird-Parker, Tony C. Baird-Parker, Grahame W. Gould, Grahame Warwick Gould
Categories: Science
Type: BOOK - Published: 2000 - Publisher: Springer Science & Business Media

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how