| New Methods of Food Preservation Contributor(s): Gould, Grahame W. (Author) |
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ISBN: 144195192X ISBN-13: 9781441951922 Publisher: Springer OUR PRICE: $161.49 Product Type: Paperback - Other Formats Published: December 2010 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General - Cooking | Methods - Canning & Preserving |
| Dewey: 664.028 |
| Physical Information: 0.72" H x 6.14" W x 9.21" (1.07 lbs) 324 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
