03611cam a2200661 i 4500 ocn922799573 OCoLC 20171024085910.0 m o d cr ||||||||||| 151001s2016 enk ob 001 0 eng 2015037228 9781118904633 (ePub) 111890463X (ePub) 9781118904640 (Adobe PDF) 1118904648 (Adobe PDF) 9781118904626 (cloth) 9781118904657 1118904656 1118904621 (cloth) 9781118904626 (cloth) EB00633948 Recorded Books NZ1 16307905 GBVCP 855970812 DEBBG BV043738073 (OCoLC)922799573 (OCoLC)937839024 (OCoLC)938472399 DLC eng rda DLC YDX OCLCF DG1 N$T YDXCP EBLCP COO RECBK pcc MAIN TP371.2 TEC 012000 bisacsh 664/.028 23 Food biodeterioration and preservation. Food preservation and biodeterioration / edited by Gary Tucker. [electronic resource] Second edition. Chichester, West Sussex, UK ; Hoboken, NJ : John Wiley & Sons Inc., 2016. 1 online resource. text txt rdacontent computer n rdamedia online resource nc rdacarrier Revised edition of: Food biodeterioration and preservation. 2007. Includes bibliographical references and index. Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods. Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality. Description based on print version record and CIP data provided by publisher. Food Preservation. Food spoilage. Food Microbiology. Food Microbiology. fast (OCoLC)fst00930535 Food Preservation. fast (OCoLC)fst00930571 Food spoilage. fast (OCoLC)fst00931168 TECHNOLOGY & ENGINEERING / Food Science bisacsh Electronic books. Tucker, Gary. Print version: Second edition. Chichester, West Sussex, UK : John Wiley & Sons Inc., 2016 9781118904626 (DLC) 2015036796 http://onlinelibrary.wiley.com/book/10.1002/9781118904657 Wiley Online Library ddc BK 208181 208181