Pensum -10%
Membrane Separation of Food Bioactive Ingredients
Roberto Castro-Muñoz, Seid Mahdi Jafari
InnbundetEngelsk
Del av serien Food Bioactive Ingredients
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Microbial Control and Food Preservation
Redigert av Hari P. Dwivedi, Vijay K. Juneja, John N. Sofos, 2018.Del av serien Food Microbiology and Food Safety.
Theory and Practice
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
InnbundetEngelsk
Normalpris: 2 699,-
2 429,-
Spar 270,-
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 20 dager
Oppdag mer
Microbial Control and Food Preservation
Redigert av Hari P. Dwivedi, Vijay K. Juneja, John N. Sofos, 2018.Del av serien Food Microbiology and Food Safety.
Theory and Practice
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Oppdag mer
Normalpris: 2 699,-
2 429,-
Spar 270,-
InnbundetEngelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 20 dager
2 429,-
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