KT8 New technologies in food preservation - an introduction. Key Topic 8
1st edition (2008)
ISBN 0 905942 63 9
A concise overview of new technologies and their role in preventing food spoilage, assuring food safety and stimulating product development.
The book begins with an introductory chapter which addresses the question 'why process food?'. This outlines the ways in which food can deteriorate and the role of the established technologies in preventing this deterioration. It then moves on to look at innovations with the established technologies of heat preservation, freezing and drying. Subsequent chapters then address specific technologies, each covering the principle on which the preservation effect rests, the effect of the technology on the microbiology and chemistry of food, and the applications the technology is finding. As with all the books in this series, the aim is to be illustrative rather than comprehensive.
The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology. Softcover: 101 pages
Format: Hardcopy only
£20 - Members
£20 - Non-members