The Microbiological Safety Of Sous Vide Processing
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The Microbiological Safety Of Sous Vide Processing
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Author : G. D. Betts
language : en
Publisher:
Release Date : 2017-04
The Microbiological Safety Of Sous Vide Processing written by G. D. Betts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04 with categories.
The Microbiological Safety Of Sous Vide Processing
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Author : G. D. Betts
language : en
Publisher:
Release Date : 1992
The Microbiological Safety Of Sous Vide Processing written by G. D. Betts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Food categories.
The Microbiological Safety And Quality Of Foods Processed By The Sous Vide System As A Method Of Commercial Catering
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Author : Declan J. Bolton
language : en
Publisher:
Release Date : 1998
The Microbiological Safety And Quality Of Foods Processed By The Sous Vide System As A Method Of Commercial Catering written by Declan J. Bolton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Food categories.
Sous Vide And Cook Chill Processing For The Food Industry
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Author : Sue Ghazala
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1998-08-31
Sous Vide And Cook Chill Processing For The Food Industry written by Sue Ghazala and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-08-31 with Business & Economics categories.
The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.
Microbial Safety Of Minimally Processed Foods
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Author : Vijay K. Juneja
language : en
Publisher: CRC Press
Release Date : 2002-12-03
Microbial Safety Of Minimally Processed Foods written by Vijay K. Juneja and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-12-03 with Technology & Engineering categories.
While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled. This book explores novel food-borne disease prevention solutions from the perspectives of food producers, handlers, consumers, inspectors, and researchers. It reports on the latest research on assuring the microbial safety of meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It also explores methods used for pathogen detection and preventing future pathogen occurrences and evaluates HACCP regulations and risk assessments.
Handbook Of Vegetable Preservation And Processing
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2003-09-12
Handbook Of Vegetable Preservation And Processing written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-09-12 with Technology & Engineering categories.
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.
Innovative Technologies In Seafood Processing
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Author : Yesim Ozogul
language : en
Publisher: CRC Press
Release Date : 2019-09-04
Innovative Technologies In Seafood Processing written by Yesim Ozogul and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-04 with Science categories.
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Principles Of Modified Atmosphere And Sous Vide Product Packaging
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Author : Jeffrey M. Farber
language : en
Publisher: Routledge
Release Date : 2018-12-19
Principles Of Modified Atmosphere And Sous Vide Product Packaging written by Jeffrey M. Farber and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-19 with Technology & Engineering categories.
This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.
Handbook Of Food Safety Engineering
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Author : Da-Wen Sun
language : en
Publisher: John Wiley & Sons
Release Date : 2011-11-03
Handbook Of Food Safety Engineering written by Da-Wen Sun and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-03 with Technology & Engineering categories.
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.
Thermal Food Processing
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Author : Da-Wen Sun
language : en
Publisher: CRC Press
Release Date : 2012-05-16
Thermal Food Processing written by Da-Wen Sun and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-16 with Technology & Engineering categories.
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.