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Innovative Technologies for Food Preservation
Inactivation of Spoilage and Pathogenic Microorganisms
A comprehensive examination of the effectiveness of innovative processing technologies for controlling spoilage and pathogenic microorganisms in different foods
Francisco J. Barba (Edited by), Anderson de Souza Sant'Ana (Edited by), Vibeke Orlien (Edited by), Mohamed Koubaa (Edited by)
9780128110317
Paperback, published 25 September 2017
326 pages
22.9 x 15.1 x 2.1 cm, 0.52 kg
Approx.314 pages
PART A: Introduction 1. Conventional technologies 2. Main groups of microorganisms of relevance for food safety and stability 3. Spoilage non-spore forming bacteria 4. Spoilage spore forming bacteria 5. Pathogenic non-spore forming bacteria PART B: Microbial inactivation after innovative processing of the main groups of microorganism of relevance for food safety and stability 1. Mechanisms of microbial inactivation by emerging technologies 2. Effects on innovative processing technologies on microbial targets based on food categories: differences between traditional methods of food preservation and emerging technologies 3. Designing, modelling and optimizing processes to ensure microbial safety and stability through emerging technologies PART C: Consumer’s, technological, environmental and regulatory aspects of application of emerging technologies for food preservation 7. Consumer acceptance and marketing of foods processed through emerging technologies 8. Environmental footprint of emerging technologies, regulatory and legislative issues 9. Technological hurdles and research pathways on emerging technologies for food preservation
Subject Areas: Food & beverage technology [TDCT]
