This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.As yet, however, there does not appear to be an unequivocal view on the role of the transferrins in milk . This ought ... Over the past 75 years or so, many of the proteins of egg white have been shown to have biological properties that couldanbsp;...
|Title||:||New Methods of Food Preservation|
|Author||:||Grahame W. Gould|
|Publisher||:||Springer Science & Business Media - 1995-12-31|