02629nam 2200553Ia 450 991078541260332120230725030521.01-60805-096-3(CKB)2670000000066803(EBL)864196(OCoLC)708569313(SSID)ssj0000671849(PQKBManifestationID)11446507(PQKBTitleCode)TC0000671849(PQKBWorkID)10624647(PQKB)11202988(MiAaPQ)EBC864196(Au-PeEL)EBL864196(CaPaEBR)ebr10447990(EXLCZ)99267000000006680319950623d2010 uy 0engur|n|---|||||txtccrApplication of alternative food-preservation technologies to enhance food safety and stability[electronic resource] /editors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia[S.l.] Bentham e Books[2010]1 online resource (215 p.)Description based upon print version of record.1-60805-498-5 Includes bibliographical references and index.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 IndexThe 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.FoodPreservationFood handlingFoodPreservation.Food handling.664.028Bevilacqua Antonio742008Corbo Maria Rosaria84027Sinigaglia Milena84028MiAaPQMiAaPQMiAaPQBOOK9910785412603321Application of alternative food-preservation technologies to enhance food safety and stability3750571UNINA