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Mechanisms of Action of Food Preservation Procedures.


The aim of this book is to provide information about the underlying mechanisms operating during preservation procedures. It concentrates on the physiological and biochemical aspects of the mechanisms. It also looks at the means by which resistant organisms can overcome them, and there is considerable interest in how the whole system works both at cell and molecular level. The reason for this interest would seem to be the desire to apply less severe processes to food materials and yet achieve a comparable effect as far as safety is concerned. Such efforts should be rewarded with better quality. In this instance the quality of taste, texture, appearance and nutritional value, shelf-life and efficiency of production could all be improved. Food losses are another area where more attention is needed; and by this is meant not just raw material losses but also deterioration of product caused by spoilage. The contributors consider the basic techniques in use but the final chapter looks at the effects produced by a combination of systems of the synergistic effect.

Fourteen contributors have assisted the editor in writing the text, and their chapters, following the introductory one, are entitled: Heat-induced injury and inactivation; Ionizing radiation-action and repair; Microbial growth at low temperatures; drying, raised osmotic pressure and low water activity; The preservation of foods by low pH; Organic acids and ester; Sulphite; Nitrite; Modified atmospheres; Natural antimicrobial systems; Growth of micro-organisms in compartmentalized products; and Combination and synergistic effects. Many references are cited and the text keeps you well informed of the latest thinking in the field.
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Publication:Food Trade Review
Article Type:Book Review
Date:Feb 1, 1990
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