FOOD BIODETERIORATION AND PRESERVATION

TUCKER S.GARY

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ISBN 10: 8126542330 / ISBN 13: 9788126542338
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Title: FOOD BIODETERIORATION AND PRESERVATION
Publisher: Wiley
Binding: PaperBack
Book Condition: Brand New
Edition: International Edition.

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Book Description Hard Bound. Book Condition: New. (Size: 25 cms), Figs., Tables, Chapter 1: Control of biodeterioration in food by Susan Featherstone, Nampak Research and Development, Cape Town, South Africa; Chapter 2: Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK; Chapter 3: Thermal processing by Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK; Chapter 4: Food chilling by Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK; Chapter 5: Freezing by Dr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK; Chapter 6: Drying as a means of controlling food bio-deterioration by Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia; Chapter 7: Modified atmosphere packaging (MAP) by Brian P.F. Day, Key Project Manager - Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia; Chapter 8: Hurdle techniques by Gail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK; Chapter 9: Novel commercial preservation methods by Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK. xii+250 Verify ISBN for International Edition; year of publication 2013 8126542330. Bookseller Inventory # 194904

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Book Description Wiley India Pvt Ltd. Book Condition: New. 8126542330 This is an International Edition. Brand New, Hardcover, Delivery within 6-14 business days, Similar Contents as U.S Edition, printed in Black & White. Choose Expedited shipping for delivery within 3-8 business days. We do not ship to PO Box, APO , FPO Address. In some instances, subjects such as Management, Accounting, Finance may have different end chapter case studies and exercises. International Edition Textbooks may bear a label "Not for sale in the U.S. or Canada" and "Content may different from U.S. Edition" - printed only to discourage U.S. students from obtaining an affordable copy. The U.S. Supreme Court has asserted your right to purchase international editions, and ruled on this issue. Access code/CD is not provided with these editions , unless specified. We may ship the books from multiple warehouses across the globe, including India depending upon the availability of inventory storage. Customer satisfaction guaranteed. Bookseller Inventory # SI9788126542338

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Book Description Hardcover. Book Condition: New. This is an International Edition Brand New Hardcover Same Title Author and Edition as listed. Standard Delivery within 6-14 business days ACROSS THE GLOBE. We can ship to PO Box address in US. International Edition Textbooks may bear a label "Not for sale in the U.S. or Canada" or "For sale in Asia only" or similar restrictions- printed only to discourage students from obtaining an affordable copy. US Court has asserted your right to buy and use International edition. Access code/CD may not provided with these editions. We may ship the books from multiple warehouses across the globe including Asia depending upon the availability of inventory. Printed in English. Customer satisfaction guaranteed. Bookseller Inventory # IA9788126542338

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Book Description Wiley India, New Delhi, 2013. N/A. Book Condition: New. 25 cms. 262pp. 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. Bookseller Inventory # 288519

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