2012 16th IEEE International Enterprise Distributed Object Computing Conference

• Record Nr.: UNISA996205225303316
• Pubbl/distr/stampa: [Place of publication not identified], : IEEE, 2012
• ISBN: 0-7695-4785-0
• Descrizione fisica: 1 online resource (xxi, 219 pages)
• Disciplina: 005.117
• Soggetti: Object-oriented methods (Computer science)
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Bibliographic Level Mode of Issuance: Monograph

Application of alternative food-preservation technologies to enhance food safety and stability / / editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia

• Record Nr.: UNINA9910968083803321
• Autore: Bevilacqua Antonio
• Pubbl/distr/stampa: [S.l.], : Bentham e Books, [2010]
• ISBN: 9781608050963; 1608050963
• Edizione: [1st ed.]
• Descrizione fisica: 1 online resource (215 p.)
• Altri autori (Persone): BevilacquaAntonio; CorboMaria Rosaria; SinigagliaMilena
• Disciplina: 664.028
• Soggetti: Food - Preservation; Food handling
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 01Title.pdf; 02 Cover Page; 03 eBooks End User License Agreement-Website; 04 contents; 06 PREFACE; 08 CHAPTER 1; 09 CHAPTER 2; 10 CHAPTER 3; 11 CHAPTER 4; 12 CHAPTER 5; 13 CHAPTER 6; 14 CHAPTER 7; 15 CHAPTER 8; 16 CHAPTER 9; 17 CHAPTER 10; 18 APPENDIX I; 19 APPENDIX II; 20 Index
• Sommario/riassunto: The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation. Implications of preservative approaches on food texture and sensorial quality are also discussed along with technology related hurdles commonly encountered in the field. The book should be very useful for food producers and microbiologists.