Edizione	[1st ed.]
Pubbl/distr/stampa	Ames, Iowa, : Blackwell Pub., 2007
Descrizione fisica	1 online resource (296 p.)
Disciplina	664.028 664/.028
Altri autori (Persone)	TewariGaurav JunejaVijay K. <1956->
Soggetto topico	Food - Effect of heat on Food - Preservation Food - Microbiology
Soggetto genere / forma	Electronic books.
ISBN	1-282-36548-7 9786612365485 0-470-27789-0 0-470-27660-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Basic food microbiology -- Thermal processing of liquid foods with or without particulates -- Aseptic processing -- UHT and aseptic processing of milk and milk products -- Microwave and radio-frequency heating -- Novel thermal processing technologies -- Radio-frequency heating -- Sous vide and cook-chill processing of foods -- Active packaging -- The ozonation concept -- Electronic pasteurization -- High-pressure processing of foods -- Pulsed electric field technology.
Record Nr.	UNINA-9910144388003321

Pubbl/distr/stampa	Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008
Descrizione fisica	1 online resource (270 p.)
Disciplina	664/.028
Altri autori (Persone)	TuckerGary
Soggetto topico	Food - Preservation Food spoilage Food - Microbiology
ISBN	1-282-12291-6 9786612122910 0-470-69784-9 0-470-69796-2
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Food Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food 1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart References3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 5.2 The physical and chemical aspects of freezing
Record Nr.	UNISA-996197297703316

Autore	Tucker Gary
Edizione	[Second edition.]
Pubbl/distr/stampa	Chichester, England : , : Wiley Blackwell, , 2016
Descrizione fisica	1 online resource (310 p.)
Disciplina	664/.028
Altri autori (Persone)	TuckerGary
Collana	THEi Wiley ebooks
Soggetto topico	Food - Preservation Food spoilage Food - Microbiology
ISBN	1-78785-070-6 1-118-90464-8 1-118-90463-X 1-118-90465-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods.
Record Nr.	UNINA-9910137222203321

Autore	Heldman Dennis R
Pubbl/distr/stampa	Burlington, MA, : Academic Press, c2011
Descrizione fisica	1 online resource (365 p.)
Disciplina	664/.028
Collana	Food science and technology international series
Soggetto topico	Food - Preservation Food industry and trade
ISBN	9786613837578 9781283525121 1283525127 9780080919652 0080919650
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Front Cover; Food Preservation Process Design; Copyright Page; Contents; Preface; Chapter 1 Introduction; History of preservation processes; The quantitative approach; Bibliography; Chapter 2 Kinetic Models for Food Systems; Rate equations and rate constants; First-order model; Multiple-order models; Agent intensity models; Thermal process models; Uniform parameters; List of symbols; Bibliography; Chapter 3 Kinetics of Inactivation of Microbial Populations; Characteristics of microbial survivor curves; Kinetic parameters for microbial populations; Applications of kinetic parameters Definition of microbial inactivationKinetic parameters for alternative preservation technologies; List of symbols; Bibliography; Chapter 4 Kinetics of Food Quality Attribute Retention; Characteristics of quality retention kinetics; Kinetic parameters for product quality retention; Applications of kinetic parameters for quality attributes; Impacts of preservation processes on quality attributes; List of symbols; Bibliography; Chapter 5 Physical Transport Models; Physical properties; Heating and cooling in containers; Ohmic heating; Microwave heating; Ultra-high pressure applications List of symbolsBibliography; Chapter 6 Process Design Models; The process design parameter; General approaches to preservation process design; Process design targets; Integrated impacts of preservation processes; Design of a microwave process; Design of an ohmic heating process; Design of ultra-high pressure processes; Design of pulsed-electric-field processes; Design of combined processes; List of symbols; Bibliography; Chapter 7 Process Validation and Evaluation; Process validation for microbial inactivation; Alternative approaches to validation Process validation for alternative process technologiesList of symbols; Bibliography; Chapter 8 Optimization of Preservation Processes; The HTST concept; Applications to nonliquid foods; List of symbols; Bibliography; Chapter 9 Designing Processes in the Future; Assembly of kinetic parameters; Transport models; Process models; Opportunities for evolving process technologies; Bibliography; Appendix; Index
Record Nr.	UNINA-9911006842103321

Pubbl/distr/stampa	Hoboken, N.J., : John Wiley & Sons, c2009
Descrizione fisica	1 online resource (697 p.)
Disciplina	363.192 664/.028
Altri autori (Persone)	HerediaNorma WesleyIrene GarcíaSantos <1961->
Soggetto topico	Food - Preservation Food - Microbiology Food - Safety measures
ISBN	9786612113307 9781282113305 1282113305 9780470439074 0470439076 9780470439067 0470439068
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	MICROBIOLOGICALLY SAFE FOODS; CONTENTS; CONTRIBUTORS; FOREWORD; PREFACE; I MICROBIAL FOOD HAZARDS; 1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT; 1.1 Introduction; 1.2 Statistical Estimates; 1.3 Impact of Representative Foodborne Pathogens; 1.4 National Microbial Baseline Surveys; 1.5 Global Marketplace; References; 2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW; 2.1 Introduction; 2.2 Aeromonas; 2.3 Arcobacter; 2.4 Bacillus cereus; 2.5 Brucella; 2.6 Campylobacter; 2.7 Clostridium botulinum; 2.8 Clostridium perfringens; 2.9 Escherichia coli 2.10 Listeria2.11 Plesiomonas shigelloides; 2.12 Salmonella; 2.13 Shigella; 2.14 Staphylococcus aureus; 2.15 Vibrio; 2.16 Yersinia; 2.17 Mycotoxins and Fungi; 2.18 Cryptosporidium; 2.19 Cyclospora; 2.20 Entamoeba; 2.21 Giardia; 2.22 Anisakis simplex; 2.23 Ascaris; 2.24 Diphyllobothrium latum; 2.25 Taenia; 2.26 Trichinella spiralis; 2.27 Hepatitis A and E Viruses; 2.28 Norovirus; References; II EMERGING ISSUES; 3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS; 3.1 Introduction; 3.2 History of Illness Caused by (E). sakazakii 3.3 Infant Susceptibility3.4 Novel Prevention Strategies; 3.5 Infant Formula Processing; 3.6 Biochemical Characterization and Taxonomy; 3.7 Environmental Sources of (E). sakazakii; 3.8 Resistance and Virulence Factors of (E). sakazakii; 3.9 Current Isolation and Detection Techniques; References; 4 PRION DISEASES; 4.1 Introduction; 4.2 Transmissible Spongiform Encephalopathies; 4.3 Nature of the Illness Caused; 4.4 Pathogenesis; 4.5 Characteristics of the Agent; 4.6 Epidemiology; 4.7 PrP(Sc) Detection; 4.8 Physical Means of Destruction of the Organism; 4.9 Prevention and Control Measures References5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY; 5.1 Introduction; 5.2 Emergence of H5N1 Avian Influenza; 5.3 Epidemiology of Human H5N1 Infection; 5.4 Clinical Presentation and Laboratory Diagnosis; 5.5 Food Safety Considerations; 5.6 Global Response; References; III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES; 6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF; 6.1 Introduction; 6.2 Enterohemorrhagic Escherichia coli O157:H7 in Beef; 6.3 Salmonella in Beef; 6.4 Listeria in Beef; 6.5 Campylobacter in Beef; 6.6 Control of Foodborne Pathogens in Beef 6.7 ConclusionsReferences; 7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS; 7.1 Introduction; 7.2 Microflora of Raw Milk; 7.3 Public Health Concerns from Dairy Products; 7.4 Milk and Cream; 7.5 Cheese and Fermented Dairy Products; 7.6 Ice Cream; 7.7 Butter; 7.8 Milk Powder; 7.9 Detection of Microorganisms in Milk; 7.10 Novel Processing Methods; 7.11 Global Trade and Regulations; References; 8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY; 8.1 Introduction; 8.2 Characteristics of Foodborne Illness 8.3 Approaches to Maintaining Product Quality and Reducing the Number of Microorganisms
Record Nr.	UNINA-9910145962203321