Handbook of food preservation
Substantially expanded from the first edition to 44 chapters (from 25) and organized by preservation methods, this practical and thorough reference will be essential to specialists in the field as well as to students of food science and technology. New technological methods are described, including...
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| 格式: | 图书 |
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Boca Raton
CRC Press
2007
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 总结: | Substantially expanded from the first edition to 44 chapters (from 25) and organized by preservation methods, this practical and thorough reference will be essential to specialists in the field as well as to students of food science and technology. New technological methods are described, including hurdle technology, ultrasound, and microwave, as well as the traditional methods such as freezing, canning, and pasteurization. Packaging is also discussed, in a section on indirect approaches to food preservation enhancement. The volume is well illustrated with a variety of practical visual aids, including photos of equipment, tables, and diagrams. The contributors provide a fully international viewpoint; they are specialists in academic, state, and private settings in Canada, the U.S., Australia, New Zealand, and Europe. Several are with Rahman's institution, the Sultan Zaboos U., in Muscat, Sultanate of Oman. |
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