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New Methods of Food Preservation

  • Book
  • © 1995

Overview

Editors:
  1. G. W. Gould

    1. Unilever Research Laboratory, Bedford, UK

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Table of contents (14 chapters)

  1. Front Matter

    Pages i-xix
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  2. Principles and applications of hurdle technology

    • L. Leistner
    Pages 1-21

  3. Bacteriocins: natural antimicrobials from microorganisms

    • C. Hill
    Pages 22-39

  4. Natural antimicrobials from animals

    • R. G. Board
    Pages 40-57

  5. Natural antimicrobials from plants

    • G. J. E. Nychas
    Pages 58-89

  6. Food irradiation: current status and future prospects

    • P. Loaharanu
    Pages 90-111

  7. Microwave processing

    • J. Mullin
    Pages 112-134

  8. Hydrostatic pressure treatment of food: equipment and processing

    • B. Mertens
    Pages 135-158

  9. Hydrostatic pressure treatment of food: microbiology

    • D. Knorr
    Pages 159-175

  10. Effect of heat and ultrasound on microorganisms and enzymes

    • F. J. Sala, J. Burgos, S. Condón, P. Lopez, J. Raso
    Pages 176-204

  11. Electrical resistance heating of foods

    • P. Fryer
    Pages 205-235

  12. High-voltage pulse techniques for food preservation

    • W. Sitzmann
    Pages 236-252

  13. Preservation by microbial decontamination; the surface treatment of meats by organic acids

    • F. J. M. Smulders
    Pages 253-282

  14. Advances and potential for aseptic processing

    • D. Rose
    Pages 283-303

  15. Advances in modified-atmosphere packaging

    • A. R. Davies
    Pages 304-320

  16. Back Matter

    Pages 321-324
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Keywords

Editors and Affiliations

  • Unilever Research Laboratory, Bedford, UK

    G. W. Gould

Bibliographic Information

  • Book Title: New Methods of Food Preservation

  • Editors: G. W. Gould

  • DOI: https://doi.org/10.1007/978-1-4615-2105-1

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1995

  • Hardcover ISBN: 978-0-7514-0048-9Published: 31 December 1995

  • Softcover ISBN: 978-1-4613-5876-3Published: 20 October 2012

  • eBook ISBN: 978-1-4615-2105-1Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIX, 324

  • Topics: Food Science

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