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New Methods of Food Preservation
Grahame W. Gould
出版Springer Science & Business Media, 1995-12-31
主題Cooking / Methods / Canning & PreservingTechnology & Engineering / Chemical & BiochemicalTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Food Packaging & Processing
ISBN08342134199780834213418
URLhttp://books.google.com.hk/books?id=6a_dbGRoiWIC&hl=&source=gbs_api
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註釋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.