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Novel food preservation and microbial assessment techniques

Author: Ioannis S Boziaris
Publisher: Boca Raton : Taylor & Francis, [2014]
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Preface: "The introduction of microbial ecology and 'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of foods. Subsequently, the demand for minimal processing promoted the development of innovative non-thermal techniques and application of mild  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Novel food preservation and microbial assessment techniques.
Boca Raton : CRC/Taylor & Francis, [2014]
(DLC) 2013047502
(OCoLC)864808786
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Ioannis S Boziaris
ISBN: 9781466580763 1466580763
OCLC Number: 880788362
Description: 1 online resource (viii, 460 pages) : illustations (some color)
Contents: Part A. Modern preservation methods --
part B. Modern techniques in food microbiology.
Responsibility: editor: Ioannis S. Boziaris, School of Agricultural Sciences, University of Thessaly, Volos, Greece.

Abstract:

Preface: "The introduction of microbial ecology and 'hurdle theory' concepts in food microbiology during late 1980's contributed greatly to its evolution, while the improvement of microbiological methods offered useful tools for monitoring microbiological quality and safety of foods. Subsequently, the demand for minimal processing promoted the development of innovative non-thermal techniques and application of mild preservation strategies for microbial control in foods. Additionally, the application of molecular genetic methods, offered a powerful tool for better exploration and understanding of food microbial diversity. The aim of this book is a thorough presentation of the recent and novel advances in food microbiology. The book is divided in two parts. The fi rst part discusses the microbiology of novel food preservation methods. Some of those methods have already numerous applications, such as high pressure processing, while others appear to be very promising for future applications. The second part is dedicated on the newly developed applications of molecular genetics and instrumental analysis for detection and monitoring of microorganisms and their activity in food systems. Non-thermal processing has a lot of advantages compared to tradition heat processing. Chapter 1 discusses the high pressure processing (HHP), a non-thermal preservation technique for producing high quality food with minimal changes in colour, fl avour and texture, when compared with conventional thermal processing. Additionally, the predictive modeling of HHP induced microbial inactivation and the phenomena of injured-recovery of microbial cells after HHP-treatment are also included"--

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