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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.Provides an authoritative review o

Food --- Preservation. --- Safety measures. --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : bewaarmiddelen --- 664.2 --- Food preservation --- Food preservatives --- Preservation --- Safety measures --- Engineering --- Food Science and Technology --- Food additives. --- Food packaging --- Packaging.

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Food industry and trade --- Quality control --- Congresses. --- Produit alimentaire --- foods --- Industrie alimentaire --- Food industry --- Qualité --- Quality --- Technologie alimentaire --- Food technology --- Biotechnologie --- Biotechnology --- Fermentation --- Enzymes --- Produit fermenté --- Fermented products --- Amélioration de qualités nutritives --- nutrient improvement --- Préservation des aliments --- Food preservation --- Stérilisation thermique --- Heat sterilizing --- Extrusion --- Cuisson --- Cooking --- Chaleur --- Heat --- Réfrigération --- Refrigeration --- Contrôle de qualité --- quality controls --- Bactériologie --- Bacteriology --- Temps --- time --- Température --- Temperature --- Tolérance --- Tolerance --- 664.8.037.1 --- 664.017 --- 579.67 --- Chilling of food. Cool storage (cold storage above freezing). Treatment with ice --- Properties of preserved foods and foodstuffs. Food quality --- Food microbiology --- 579.67 Food microbiology --- 664.017 Properties of preserved foods and foodstuffs. Food quality --- 664.8.037.1 Chilling of food. Cool storage (cold storage above freezing). Treatment with ice --- Refrigeration. --- Temperature. --- Tolerance. --- Food industry and trade - Quality control - Congresses. --- Ttt-concept --- Qualite bacteriologique