| Description |
xiii, 341 pages : illustrations ; 24 cm |
| Series |
Chapman & Hall food science book |
|
Chapman & Hall food science book.
|
| Contents |
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 |
| Notes |
Includes index |
| Bibliography |
Includes bibliographies |
| Subject |
Cooking (Meat)
|
|
Food industry and trade.
|
|
Food -- Packaging.
|
|
Food -- Preservation.
|
|
Vacuum technology.
|
| Author |
Ghazala, S
|
| LC no. |
98070648 |
| ISBN |
0751404330 |
|
