Food Preservation Techniques
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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
Key Features
- Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods
- Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives
- Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Readership
Food scientists and technologists
Table of Contents
- Part 1 Ingredients: The use of natural antimicrobials; Natural antioxidants; Antimicrobial enzymes; Combining natural antimicrobial systems with other preservation techniques: The case of meat; Edible coatings. Part 2 Traditional preservation technologies: The control of pH; The control of water activity; Developments in conventional heat treatment; Combining heat treatment, control of water activity and pressure to preserve foods; Combining traditional and new preservation techniques to control pathogens: the case of E.coli; Developments in freezing. Part 3 Emerging preservation techniques: Biotechnology and reduced spoilage; Membrane filtration techniques in food preservation; High intensity light; Ultrasound as a preservation technology; Modified atmosphere packaging (MAP); Pulsed electric fields; High hydrostatic pressure technology in food preservation. Part 4 Assessing preservation requirements: Modelling food spoilage; Modelling applied to foods: The case of solid foods; Modelling applied to processes: The case of thermal preservation; Food preservation and the development of microbial resistance; Safety criteria for minimally-processed food.
Product details
- No. of pages: 400
- Language: English
- Copyright: © Woodhead Publishing 2003
- Published: October 30, 2003
- Imprint: Woodhead Publishing
- eBook ISBN: 9781855737143
About the Editors
P. Zeuthen
Peter Zeuthen recently retired as Head of the Department Of Biotechnology and Food at the Technical University of Denmark.
Affiliations and Expertise
Danish Meat Products Laboratory, Ministry of Agriculture, Frederiksberg, Denmark
L Bøgh-Sørensen
Leif Bogh-Sorenson works for the Danish Veterinary and Food Administration.
Affiliations and Expertise
Danish Veterinary and Food Administration, Denmark