Overview
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About this book
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.
Authors and Affiliations
Bibliographic Information
Book Title: New Methods of Food Preservation
Authors: Grahame W. Gould
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1994
Hardcover ISBN: 978-0-8342-1341-8Published: 31 December 1995
Softcover ISBN: 978-1-4419-5192-2Published: 07 December 2010
Edition Number: 1
Number of Pages: XX, 324
Topics: Food Science