Download e-book for iPad: Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja

By Gaurav Tewari, Vijay Juneja

ISBN-10: 0813829682

ISBN-13: 9780813829685

Advances in Thermal and Non-Thermal nutrition renovation offers present, definitive and real fabric written by way of specialists on diversified thermal and non-thermal foodstuff protection applied sciences. Emphasizing inactivation of microorganisms during the software of conventional in addition to more recent and novel strategies and their mixtures, the book’s chapters cover:thermal nutrients upkeep suggestions (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal foodstuff protection concepts (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja supply exact emphasis to the economic points of non-conventional meals upkeep concepts. because the such a lot finished and modern source of its variety, Advances in Thermal and Non-Thermal foodstuff protection is the definitive typical in describing the inactivation of microorganisms via traditional and more moderen, extra novel innovations.

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Download e-book for iPad: Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja

Advances in Thermal and Non-Thermal meals renovation offers present, definitive and genuine fabric written through specialists on diverse thermal and non-thermal meals maintenance applied sciences. Emphasizing inactivation of microorganisms during the program of conventional in addition to more moderen and novel recommendations and their mixtures, the book’s chapters cover:thermal meals protection recommendations (e.

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Additional resources for Advances in Thermal and Non-Thermal Food Preservation

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R. 2002. Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. J. Food. Prot. 65:1545–1560. W. 2002. Control with naturally occurring antimicrobial systems including bacteriolytic enzymes. In: Control of foodborne microorganisms. K. N. ). Marcel Dekker, New York. pp. 281–302. , and Givskov, M. 2002. Food spoilage: Interactions between food spoilage bacteria. Int. J.

1980. Effect of some processing parameters on the heat transfer coefficients in a rotating autoclave. J. Food Processing and Preservation 4:66–77. L. 1983. Experimental verification of a heat transfer model for simulated liquid foods undergoing flame sterilization. J. Food Sci. 48:726–733. Y. 1974. Heat transfer rates during heating of axially rotated cans. Proc. 4th Intl. Cong. Food Science and Technol. 4:458–468. P. 1995. Residence time distribution (RTD) in aseptic processing of particulate foods: A review.

American Society for Microbiology, Washington, DC. J. 2004. Survival of Listeria monocytogenes in vanilla-flavored soy and dairy products stored at 8°C. J. Food Prot. 67(2):378–382. , and Ravishankar, S. 2006. Effect of spices on growth and survival of Salmonella Typhimurium DT 104 in ground beef stored at 4 and 8°C. J. Food Safety 26:115–125. D. 2004. Control of Listeria monocytogenes with combined antimicrobials on beef franks stored at 4°C. J. Food Prot. 67:2296–2301. G. 2001. Novel quantitative assays for estimating the antimicrobial activity of fresh garlic juice.

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja


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