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New Methods of Food Preservation. Softcover reprint of the original 1st ed. 1995
・ISBN 978-1-4613-5876-3 paper EUR 49.99
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| 著者・編者 | Gould, G. W., |
|---|---|
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2012 |
| ページ数 | 324 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-77260＞ |
解説
The majO.r techniques emplO.yed fO.r fO.O.d preservatiO.n have a 100ng histo'ry O.f use. They include chilling; freezing; drying; curing; cO.nserving; fer- menting O.r O.therwise acidifying; the additiO.n O.f preservatives; heat- pasteurisatiO.n and sterilisatiO.n. Newer techniques mO.re-O.r-less derived frO.m these traditiO.nal proce- dures include the successful applicatiO.n O.f cO.mbinatiO.n. preservatiO.n O.r 'hurdle' methO.ds, vacuum- and mO.dified atmO.sphere-packaging, and cO.ntinuO.us sterilisatiO.n cO.upled to' aseptic packaging. More innO.vative techniques, such as the use O.f iO.nising radiatiO.n, are increasingly being emplO.yed. At the same time, there is a reawakening O.f interest in even mO.re radical apprO.aches. The reaSO.ns fO.r this derive principally from cO.nsumers' requirements fO.r fO.O.ds that are higher in quality, so. less severely prO.ces- sed; mO.re natural, so. less heavily preserved; nutritiO.nally healthier, so. cO.ntaining less salts, sugars and fats; and, with respect to' fO.O.d pO.isO.ning, with retained, O.r preferably improved, assurance O.f safety.