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200 00$aApplication of alternative food-preservation technologies to enhance food safety and stability /$feditors, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia
205   $a1st ed.
210   $a[S.l.] $cBentham e Books$d[2010]
215   $a1 online resource (215 p.)
300   $aDescription based upon print version of record.
311 08$a9781608054985 
311 08$a1608054985 
320   $aIncludes bibliographical references and index.
327   $a01Title.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
330   $aThe 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.
606   $aFood$xPreservation
606   $aFood handling
615  0$aFood$xPreservation.
615  0$aFood handling.
676   $a664.028
700   $aBevilacqua$b Antonio, $4aut$4http://id.loc.gov/vocabulary/relators/aut$0742008
701   $aBevilacqua$b Antonio$0742008
701   $aCorbo$b Maria Rosaria$084027
701   $aSinigaglia$b Milena$084028
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