By Gaurav Tewari, Vijay Juneja
Advances in Thermal and Non-Thermal foodstuff maintenance offers present, definitive and actual fabric written through specialists on assorted thermal and non-thermal foodstuff protection applied sciences. Emphasizing inactivation of microorganisms throughout the software of conventional in addition to more recent and novel options and their combos, the book’s chapters cover:thermal nutrients renovation thoughts (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal foodstuff maintenance thoughts (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja supply precise emphasis to the economic facets of non-conventional nutrients maintenance strategies. because the so much complete and modern source of its style, Advances in Thermal and Non-Thermal nutrients renovation is the definitive commonplace in describing the inactivation of microorganisms via traditional and more moderen, extra novel options.
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Extra info for Advances in Thermal and Non-Thermal Food Preservation
1, Factors affecting life and death of microorganisms. Academic Press, Orlando. J. 2001. Parasites. In: Guide to foodborne pathogens. G. Labbé and S. ). John Wiley and Sons, New York. pp. 285–294. A. 2005. Modern food microbiology, 7th ed. Springer, New York. , and Jakobsen, M. 1996. Specific spoilage organisms in breweries and laboratory media for their detection. Int. J. Food Microbiol. 33:139–155. Y. 1997. ) and ginger (Zingeiber officinale Roscoe). Agric. Chem. Biotech. 40: 514–518. M. 1984.
Flavonoids (flavones, isoflavones, flavanoles, anthocyanins, and catechins) are antimicrobial compounds present in fruits such as citrus, grapes, and apples and in tea. Galangal is the compound responsible for antimicrobial activity of ginger, and sev- 26 Chapter 1 eral researchers have studied the antimicrobial activity of this spice (Friedman et al. 2002; Gupta and Ravishankar 2005; Ibrahim et al. 2004; Ji et al. 1997; Uhart et al. 2006). Studies have shown that carrot has antimicrobial activity against E.
M. 1992. The relationship between the phenotypic properties of bacteria from chillstored meat and spoilage processes. J. Appl. Bacteriol. (symposium supplement) 73:103S–114S. A. 1983. Microbial and chemical changes in chill-stored red meats. In: Food microbiology: Advances and prospects. A. A. ). Academic Press, London. pp. 151–178. Dalgaard, P. 1993. Evaluation and prediction of microbial fish spoilage. D. thesis, Royal Veterinary and Agricultural University, Copenhagen. Y. 2001. Salmonella. In: Guide to foodborne pathogens.