Sous vide and cook-chill processing for the food industry /
نام عام مواد
[Book]
نام نخستين پديدآور
edited by Sue Ghazala
وضعیت نشر و پخش و غیره
محل نشرو پخش و غیره
Gaithersburg, Md. :
نام ناشر، پخش کننده و غيره
Aspen Publishers,
تاریخ نشرو بخش و غیره
1998
مشخصات ظاهری
نام خاص و کميت اثر
xvi, 341 p. :
ساير جزييات
ill. ;
ابعاد
24 cm
فروست
عنوان فروست
A Chapman & Hall food science book
یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
Includes bibliographical references and index
یادداشتهای مربوط به مندرجات
متن يادداشت
Consumer perceptions and practice in the handling of chilled foods -- Principles and applications of sous vide processed foods -- Sensory and nutritional aspects of sous vide processed foods -- The potential role of time-temperature integrators for process impact evaluation in the cook-chill chain -- Computer-integrated manufacture of sous vide products: the ALMA case study -- Critical factors affecting the safety of minimally processed chilled foods -- Shelf life and safety of minimally processed fruit and vegetables -- The sensory quality, microbiological safety and shelf life of packaged foods / Microbiological safety considerations when using hurdle technology with refrigerated processed foods of extended durability / Hazards associated with non-proteolytic Clostridium botulinum and other spore-formers in extended-life refrigerated foods -- Application of combined factors technology in minimally processed foods / Hurdle and HACCP concepts in sous vide and cook-chill products -- Microbiological sasfety aspects of cook-chill foods