New Methods Food Preservation

G W Gould

ISBN 10: 0751400483 / ISBN 13: 9780751400489

Published by Springer Nature Dez 1995, 1995

About this Item

Neuware - 1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.2.1 Fermented foods.- 1.2.2 Shelf stable products (SSP).- 1.2.3 Intermediate moisture foods (IMF).- 1.3 Behaviour of microorganisms during food preservation.- 1.3.1 Homeostasis of microorganisms.- 1.3.2 Multi-target preservation of foods.- 1.3.3 Stress reactions and metabolic exhaustion.- 1.4 Total quality of foods.- 1.4.1 Optimal range of hurdles.- 1.4.2 Potential safety and quality hurdles.- 1.4.3 User guide to food design.- 1.5 Application of hurdle technology in less developed countries.- 1.5.1 Fruits of Latin America.- 1.5.2 Dairy product of India.- 1.5.3 Meat products of China.- 1.6 Future potential.- References.- 2 Bacteriocins: natural antimicrobials from microorganisms.- 2.1 Introduction.- 2.1.1 Historical.- 2.2 Bacteriocin structure and function.- 2.2.1 Lantibiotics.- 2.2.2 Small heat-stable bacteriocins.- 2.2.3 Large heat-labile bacteriocins.- 2.3 Genetics of bacteriocins from LAB.- 2.3.1 Genetic organization of bacteriocin operons.- 2.3.2 Genetic location of bacteriocin genes.- 2.4 Application of bacteriocins in food systems.- 2.4.1 Dairy industry.- 2.4.2 Canning industry.- 2.4.3 Meat industry.- 2.4.4 Wine and beer.- 2.4.5 Sauerkraut.- 2.5 Future prospects for bacteriocins.- References.- 3 Natural antimicrobials from animals.- 3.1 Introduction.- 3.2 The phagosome.- 3.3 Antibiotic peptides.- 3.3.1 Biological role.- 3.3.2 Chemical attributes and spectrum of action.- 3.4 Protein amendment and production of antibiotic peptides.- 3.4.1 Iron.- 3.4.2 Avidin.- 3.5 The lactoperoxidase system (LPS).- 3.6 Lysozymes.- 3.7 Prospects.- References.- 4 Natural antimicrobials from plants.- 4.1 Introduction.- 4.2 Phytoalexins.- 4.3 Organic acids.- 4.4 Essential oils.- 4.5 Phenolics, pigments and related compounds.- 4.5.1 Factors affecting antimicrobial action.- 4.6 Modes of action.- 4.7 Health and legislative aspects.- 4.8 Conclusions.- References.- 5 Food irradiation: current status and future prospects.- 5.1 Introduction.- 5.2 Development of national regulations.- 5.3 Technical advantages and limitations of food irradiation.- 5.3.1 Techno-economic advantages.- 5.4 Limitations of food irradiation.- 5.4.1 Technical.- 5.4.2 Infrastructure and economics.- 5.4.3 Consumer concerns.- 5.5 Consumer acceptance of irradiated food.- 5.5.1 Consumer attitude surveys.- 5.5.2 Market testings and retail sales of irradiated food.- 5.6 Commercial applications of food irradiation.- 5.7 International co-operation in the field of food irradiation.- 5.7.1 Co-operation among FAO, IAEA and WHO.- 5.7.2 Co-operation with the Codex Alimentarius Commission.- 5.7.3 Co-operation leading to international trade in irradiated food.- 5.8 Conclusions.- References.- 6 Microwave processing.- 6.1 Introduction.- 6.2 Introduction to microwaves and their interaction with food materials.- 6.2.1 Basics.- 6.2.2 How microwaves heat.- 6.2.3 Power absorption.- 6.2.4 Uniformity of heating.- 6.2.5 Material properties.- 6.3 Microwaves and microorganisms.- 6.3.1 Early work (1940-55).- 6.3.2 Renewal of interest in the 1960s.- 6.3.3 Conclusion.- 6.4 Microwave processing equipment.- 6.4.1 The benefits of microwave processing.- 6.4.2 Current status of microwave processing in food industry applications.- 6.4.3 Microwave patents in preservation.- 6.5 Case histories.- Case history 1 Green tea drying/roasting system with microwave and far infra-red techniques.- Case history 2 Drying of pharmaceuticals.- Case history 3 Pasteurisation of fruit and sugar mixture.- Case history 4 Sterilisation after packaging of pasta products.- Case history 5 Pilot plant microwave sterilizer.- 6.6 The future.- References.- 7 Hydrostatic pressure treatment of food: equipment and processing.- 7.1 Introduction.- 7.2 General description of an industrial high pressure system.- 7.2.1 The high pressure vessel and its closure.- 7.2.2 Pressure generation.- 7.2.3 Temperature control.- 7.2.4 Material h.

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Bibliographic Details

• Title: New Methods Food Preservation
• Publisher: Springer Nature Dez 1995
• Publication Date: 1995
• Language: English
• ISBN 10: 0751400483
• ISBN 13: 9780751400489
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 241W x 160H x 25D millimeters 241 millimeters width by 160 millimeters height by 25 millimeters depth
• Weight: 688 grams

About this title

Synopsis

This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.