Food Biodeterioration and Preservation by Gary S. TuckerFood Biodeterioration and Preservation by Gary S. Tucker

Food Biodeterioration and Preservation

EditorGary S. Tucker

Hardcover | December 10, 2007

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This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation.
Dr Gary S. Tucker, Department of Process and Product Development, Campden & Chorleywood Food Research Association, Chipping Campden, Gloucester, UK
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Title:Food Biodeterioration and PreservationFormat:HardcoverDimensions:264 pages, 10 × 7.1 × 0.74 inPublished:December 10, 2007Publisher:WileyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1405154179

ISBN - 13:9781405154178

Reviews

Table of Contents

1. Control of biodeterioration in food.

Susan Featherstone, Nampak Research and Development, Cape Town, South Africa.

2. Principles of HACCP: the importance of HACCP Systems in food manufacturing Sara Mortimore, Director, Quality and Regulatory Operations, General Mills Inc., Minneapolis, USA; and.

Sue Emond, Campden and Chorleywood Food Research Association, Chipping Camden, Gloucestershire, UK.

3. Thermal processing.

Dr Ian J. Britt, IFTPS, Guelph, ON, Canada; and.

Dr Gary S. Tucker, Campden and Chorleywood Food Research Association, Department of Process and Product Development, Chipping Camden, Gloucestershire, UK.

4. Food chilling.

Dr Steve James and Christian James, Food Refrigeration and Process Engineering Research Centre (FRPERC), Langford, North Somerset, UK.

5. Freezing.

Dr Martin George, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK.

6. Drying as a means of controlling food bio-deterioration.

Professor Xiao Dong Chen, Department of Chemical Engineering, Monash University, Clayton, VIC, Australia.

7. Modified atmosphere packaging (MAP).

Brian P.F. Day, Key Project Manager – Food Processing & Differentiation, Food Science Australia, Werribee, Victoria, Australia..

8. Hurdle techniques.

Gail Betts and Linda Everis, Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK.

9. Novel commercial preservation methods.

Craig Leadley, Campden and Chorleywood Food Research Association, Department of Food Manufacturing Technologies, Chipping Camden, Gloucestershire, UK

Editorial Reviews

"Targeted at food scientists and technologists in industry and academia."
Food Manufacturer

"This book is very informative and would be of use to a wide variety of audiences which require basic or introductory knowledge through to intermediary skills of these concepts." Microbiology Today