Screen LibraryNovel food preservation and microbial assessment techniques /
"Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monit...
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| Group Author: | |
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| Published: |
CRC/Taylor & Francis,
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| Publisher Address: | Boca Raton : |
| Publication Dates: | [2014] |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Summary: |
"Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (FT-IR and Raman), molecular and electronic noses, and DNA-based methods"-- "Preface The introduction of microbial ecology and 'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of foods. Subsequently, the demand for minimal processing promoted the development of innovative non-thermal techniques and application of mild preservation strategies for microbial control in foods. Additionally, the application of molecular genetic methods, offered a powerful tool for better exploration and understanding |
| Carrier Form: | viii, 460 pages : illustations (some color) ; 24 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9781466580756 (hardback) : 1466580755 (hardback) |
| Index Number: | QR115 |
| CLC: | TS201.3 |
| Call Number: | TS201.3/N937 |