Food Biodeterioration and Preservation
December 2007, Wiley-Blackwell
This price is valid for United States. Change location to view local pricing and availability.
Other Available Formats: E-book
This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety.
Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.
Buy Both and Save 25%!
Food Biodeterioration and Preservation (US $245.00)
-and- HACCP and ISO 22000: Application to Foods of Animal Origin (US $274.00)
Total List Price: US $519.00
Discounted Price: US $389.25 (Save: US $129.75)