Combining Traditional and New Preservation Techniques to Control Pathogens: the case of Ecoli.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c23044) has announced the addition of Food preservation techniques to their offering. Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. With its distinguished editors and international team of contributors, 'Food preservation techniques' provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Food preservation techniques will be a standard reference in helping food processors extend shelf-life whilst maximizing food safety and quality. Contents are entitled as follows:- Ingredients The use of natural antimicrobials P Davidson and S Zivanovic, University of Tennessee The University of Tennessee (UT), sometimes called the University of Tennessee at Knoxville (UT Knoxville or UTK), is the flagship institution of the statewide land-grant University of Tennessee public university system in the American state of Tennessee. , USA Natural antioxidants J Pokorny, Prague Institute of Chemical Technology, Czech Republic Antimicrobial enzymes A Meyer, Technical University of Denmark The Technical University of Denmark (Danish: Danmarks Tekniske Universitet, DTU) was founded in 1829 as the 'College of Advanced Technology' (Danish: Den Polytekniske Læreanstalt). Combining natural antimicrobial systems with other preservation techniques: the case of meat P Paulsen and F Smulders, University of Vienna History The University was founded on March 12, 1365 by Duke Rudolph IV and his brothers Albert III and Leopold III, hence the additional name "Alma Mater Rudolphina". After the Charles University in Prague, the University of Vienna is the second oldest university in Central , Austria Edible coatings H Park, Korea University The control of pH F-K Lucke, University of Applied Sciences - Fulda, Germany The control of water activity J Welti-Chanes and A Lopez-Malo, Universidad de las Americas, Mexico Developments in conventional heat treatment G Bown, Alcan Packaging, UK Combining heat treatment, control of water activity and pressure to preserve foods L Beney, J Perrier-Cornet, F Fine and P Gervais, ENSBANA - Universite de Bourgogne, France Combining traditional and new preservation techniques to control pathogens: the case of Ecoli V Juneja, US Department of Agriculture Developments in freezing C Kennedy, Nutrifreeze Ltd, UK Emerging preservation techniques Biotechnology and reduced spoilage spoilage decomposition; said of meat, milk, animal feeds especially ensilage. J Botella, University of Queensland The University of Queensland (UQ) is the longest-established university in the state of Queensland, Australia, a member of Australia's Group of Eight, and the Sandstone Universities. It is also a founding member of the international Universitas 21 organisation. , Australia Membrane filtration techniques in food preservation A Grandison, The University of Reading, UK High intensity light S Green and B Swanson, Washington State University Washington State University, at Pullman; land-grant and state supported; chartered 1890, opened 1892 as an agriculture college. From 1905 to 1959 it was the State College of Washington. , USA Ultrasound as a preservation technology F Chemat, University of Reunion, France Modified atmosphere packaging (MAP) B Ooraikul, University of Alberta, Canada Pulsed electric fields L Picart and J-C Cheftel, Universite des Sciences et Techniques de Languedoc, France High hydrostatic pressure technology in food preservation I. Indrawati, A. van Loey, C. Smout and M. Hendrickx, Katholeike Universiteit Leuven, Belgium Assessing preservation requirements Modelling food spoilage J Sutherland, University of North London The University of North London is the name of a former university in the United Kingdom, one of the former Polytechnics. As of 1 August 2002, it became part of the new London Metropolitan University, along with London Guildhall University. , UK Modelling applied to foods: the case of solid foods E Dens and J Van Impe, Katholeike Universieit Leuven, Belgium Modelling applied to processes: the case of thermal preservation M Peleg, University of Massachusetts The system includes UMass Amherst, UMass Boston, UMass Dartmouth (affiliated with Cape Cod Community College), UMass Lowell, and the UMass Medical School. It also has an online school called UMassOnline. Food preservation and the development of microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. resistance S Notermans, TNO TNO Tamarindo, Costa Rica (Airport code) TNO Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek TNO Trans-Neptunian Object TNO The New Order (paramilitary street gang) TNO Trust No One Nutrition and Food Research Safety criteria for minimally-processed food L Gorris, Unilever R&D Vlaardingen, The Netherlands For more information visit http://www.researchandmarkets.com/reports/c23044 |
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