| Description |
xii, 428 pages : illustrations ; 30 cm |
| Contents |
1. Introduction -- 2. Processing technologies. - Introduction to processing technologies - Canned foods an outline of the basic science and technology - Preservation of foods relying mainly on chilling - Preservation of foods by changing water activity - Preservation of foods by fermentation - Preservation of foods using chemical preservatives - Preservation by the application of nonthermal processing - The role of packaging in food preservation - Technology of water chlorination for canning - -- 3. Spoilage of various food classes - Alcoholic beverages - Soft drinks, cordials, juices, bottled water and related products - Commercially sterile foods - Dried and concentrated foods - Acid liquid foods - Bakery and cereal products - Dairy products - Egg and egg products - Marine and freshwater foods - Fruit juice and related products - Meat and meat products - Edible oils and spreads - Vegetables and vegetable products - Sandwiches, edible films and other products -- 4. Investigating spoilage of processed foods - Non-microbial spoilage of foods - Product container interactions and container testing - Procedures for diagnosis of spoilage -- 5. Physiology, ecology an taxonomy of spoilage organisms - Gram positive aerobic sporeforming rods - Anaerobic sporeforming rods - Gram negative aerobic bacteria - Gram negative facultative rods - Gram positive cocci micrococcus, staphylococcus - Lactic acid bacteria - Brochothrix thermosphacta - Shewanella - Moulds - Yeasts |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food spoilage -- Handbooks, manuals, etc.
|
|
Food -- Shelf-life dating -- Handbooks, manuals, etc.
|
|
Food -- Analysis -- Handbooks, manuals, etc.
|
|
Food -- Microbiology.
|
|
Food -- Preservation.
|
|
Food spoilage.
|
| Author |
Moir, Catherine J
|
| LC no. |
2002416115 |
| ISBN |
0957890702 |
|
