Advances in Thermal and Non-Thermal Food Preservation - download pdf or read online

By Gaurav Tewari, Vijay Juneja

ISBN-10: 0813829682

ISBN-13: 9780813829685

Advances in Thermal and Non-Thermal nutrition renovation presents present, definitive and real fabric written via specialists on varied thermal and non-thermal nutrients upkeep applied sciences. Emphasizing inactivation of microorganisms during the software of conventional in addition to more recent and novel concepts and their combos, the book’s chapters cover:thermal nutrition maintenance options (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal nutrients upkeep innovations (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja supply targeted emphasis to the economic elements of non-conventional nutrition upkeep options. because the so much complete and modern source of its style, Advances in Thermal and Non-Thermal nutrition renovation is the definitive normal in describing the inactivation of microorganisms via traditional and more recent, extra novel innovations.

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Additional info for Advances in Thermal and Non-Thermal Food Preservation

Example text

Studies have shown that carrot has antimicrobial activity against E. coli (Abdul-Raouf et al. 1993; Babic et al. 1994). Vanilla is a common flavoring compound in many commercial products. Vanillin is the compound responsible for antimicrobial activity of vanilla. Vanilla has antimicrobial activity against L. monocytogenes in some commercial products (Tipparaju et al. 2004). The antimicrobial compounds derived from animal sources are mainly those present in milk and eggs. In milk, there are some enzyme systems such as lactoperoxidase system and lysozyme and proteins such as lactoferrin and lactoferricin.

2000). Flavonoids (flavones, isoflavones, flavanoles, anthocyanins, and catechins) are antimicrobial compounds present in fruits such as citrus, grapes, and apples and in tea. Galangal is the compound responsible for antimicrobial activity of ginger, and sev- 26 Chapter 1 eral researchers have studied the antimicrobial activity of this spice (Friedman et al. 2002; Gupta and Ravishankar 2005; Ibrahim et al. 2004; Ji et al. 1997; Uhart et al. 2006). Studies have shown that carrot has antimicrobial activity against E.

K. (CDC 2006b). K. (CDC 2006a). Detection Methods for Foodborne Microorganisms Detection of foodborne microorganisms is an important step in producing a safe food. Timely detection helps in recalling and preventing an outbreak. The most commonly used enumeration method is the standard plate count. The food sample is homogenized with a diluent, appropriate dilutions are serially done and plated on appropriate media, and colony-forming units are counted after incubation. Injured cells are enumerated by plating on selective and nonselective media.

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Advances in Thermal and Non-Thermal Food Preservation by Gaurav Tewari, Vijay Juneja


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