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New Methods of Food Preservation

Overview of attention for book
Cover of 'New Methods of Food Preservation'

Table of Contents

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    Book Overview
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    Chapter 1 Principles and applications of hurdle technology
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    Chapter 2 Bacteriocins: natural antimicrobials from microorganisms
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    Chapter 3 Natural antimicrobials from animals
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    Chapter 4 Natural antimicrobials from plants
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    Chapter 5 Food irradiation: current status and future prospects
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    Chapter 6 Microwave processing
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    Chapter 7 Hydrostatic pressure treatment of food: equipment and processing
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    Chapter 8 Hydrostatic pressure treatment of food: microbiology
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    Chapter 9 Effect of heat and ultrasound on microorganisms and enzymes
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    Chapter 10 Electrical resistance heating of foods
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    Chapter 11 High-voltage pulse techniques for food preservation
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    Chapter 12 Preservation by microbial decontamination; the surface treatment of meats by organic acids
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    Chapter 13 Advances and potential for aseptic processing
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    Chapter 14 Advances in modified-atmosphere packaging
Attention for Chapter 9: Effect of heat and ultrasound on microorganisms and enzymes
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