Antimicrobial food additives : characteristics, uses, by Erich Lück; Martin Jager. Transl. from the German by S. F.

By Erich Lück; Martin Jager. Transl. from the German by S. F. Laichena

Show description

Read or Download Antimicrobial food additives : characteristics, uses, effects PDF

Similar food science books


The scholar of organic technological know-how in his ultimate years as an undergraduate and his first years as a graduate is predicted to achieve a few familiarity with present learn on the frontiers of his self-discipline. New learn paintings is released in a confusing variety of courses and is unavoidably eager about the trivia of the topic.

Handbook of Meat and Meat Processing

"Preface The intake of pork and meat items has a protracted heritage in such a lot cultures. Meat is a resource of meals, in addition to an indication of wealth in a few international locations. quite a few options were constructed in numerous components of internationally the centuries to maintain meat for prolonged shelf existence and pleasure.

Food Microbiology : Fundamentals and Frontiers

This crucial reference emphasizes the molecular and mechanistic facets of nutrition microbiology in a single complete quantity. Addresses the field's significant issues, together with spoilage, pathogenic micro organism, mycotoxigenic molds, viruses, prions, parasites, protection tools, fermentation, useful microorganisms, and nutrition defense.

Handbook of pineapple technology: production, postharvest science, processing and nutrition

Pineapple is the 3rd most crucial tropical fruit on this planet, with construction taking place during the tropics. The call for for low acid clean pineapples and its processed items is likely one of the quickest turning out to be markets, particularly in Europe and North the US. This publication offers a close and modern assurance of data and practices within the price chain of this well known fruit, from creation via to intake.

Additional resources for Antimicrobial food additives : characteristics, uses, effects

Sample text

For example, foods may be more desirable either crispy or dry. Freezing and drying are common food preservation processes that are used to extend the shelf life of foods because they render water unavailable for pathogenic or spoilage bacteria. If the water in foods is frozen quickly, there is less damage to the food at the cellular level. Preservatives may be added to a formulation to prevent mold or yeast growth. Humectants, which have an affinity for water, are added to retain moisture in foods.

An objective test measures one particular attribute of a food rather than the overall quality of the product. Therefore, it is important to choose an objective test for food quality that measures a key attribute of the product being tested. For example, orange juice is both acidic and sweet; thus, suitable objective tests for this product would be measurement of pH and measurement of sugar content. These tests would be of no value in determining the quality of a chocolate chip cookie. A suitable test for cookie quality might include moisture content or the force required to break the cookie.

Coffee is an example of a food product that is freeze-dried. The process is expensive and is only used for foods that can be sold at a high price, such as coffee. The coffee beans are frozen and then subjected to a high vacuum, after which radiant heat is applied until almost all of water is removed by sublimation. Freezer burn is also the result of sublimation. Vapor Pressure and Boiling Point Vapor Pressure If a puddle of water is left on the ground for a day or two, it will dry up because the liquid evaporates.

Download PDF sample

Rated 4.16 of 5 – based on 32 votes