This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation....  who observed that many single service creamers purveyed through the hotel, restaurant and institutional (a#39;HRIa#39;) trade used ... 1 Scheduled processes The process flow diagram (Figure 13.1) shows some generic processing and asepticanbsp;...
|Title||:||New Methods of Food Preservation|
|Author||:||Grahame W. Gould|
|Publisher||:||Springer Science & Business Media - 1995-12-31|