- Inbunden (Hardback)
- Antal sidor
- 1998 ed.
- Chapman and Hall
- XVI, 342 p.
- 247 x 165 x 25 mm
- Antal komponenter
- xvi, 341 p. :
- 816 g
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Sous Vide and Cook-Chill Processing for the Food Industry
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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