Chapman & Hall Food Science Books: Sous Vide and Cook-Chill Processing for the Food Industry

Ghazala, Sue

ISBN 10: 0751404330 / ISBN 13: 9780751404333

Editore: Aspen, 1998

This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,900grams, ISBN:9780751404333. Codice articolo 5774856

Riassunto:

This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.

Contenuti: Consumer Perceptions And Practice In The Handling Of Chilled Foods. Principles and Applications of Sous Vide Processed Food. Sensory and Nutritional Aspects of Vide Processed Food. The Potential Role of Time-Temperature Integrators for Process Impact Evaluation in the Cook-Chill Chain. Computer Integrated Manufacturing of Sous Vide Products: The ALMA Case Study. Critical Factors Affecting the Safety of Minimally Processed Chilled Foods. Shelf Life and Safety of Minimally Processed Fruits and Vegetables. The Sensory Quality, Microbiological Safety and Shelf Life of Packaged Foods. Microbiological Safety Considerations When Using Hurdle Technology with Refrigerated Processed Foods of Extended Durability. Hazards Associated with Non-Proteolytic Clostridium Botulinum and Other Spore-Formers in Extended-Life Refrigeration Foods. Application of Combined Factors Technology in Minimally Processed Foods. Hurdle and HACCP Concepts in Sous Vide and Cook-Chill Products. Microbiological Safety Aspects of Cook-Chill Foods. Index

Dati bibliografici

Titolo: Chapman & Hall Food Science Books: Sous Vide...
Casa editrice: Aspen
Data di pubblicazione: 1998
Legatura: Rilegato
Condizione: Good