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Food Analysis and Preservation: Current Research Topics

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US $81.90
ApproximatelyC $111.36
Condition:
Brand New
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Located in: Pomona,CA, United States
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eBay item number:176283344385

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the ...
Actual ISBN
9781926895079
Book Title
Food Analysis and Preservation: Current Research Topics
ISBN
9781926895079

About this product

Product Identifiers

Publisher
Apple Academic Press, Incorporated
ISBN-10
192689507X
ISBN-13
9781926895079
eBay Product ID (ePID)
25038418359

Product Key Features

Number of Pages
214 Pages
Publication Name
Food Analysis and Preservation : Current Research Topics
Language
English
Publication Year
2012
Subject
Leadership, Food Science, Elementary
Type
Textbook
Author
Michael G. Kontominas
Subject Area
Technology & Engineering, Education
Format
Hardcover

Dimensions

Item Height
0.6 in
Item Weight
15.2 Oz
Item Length
9.3 in
Item Width
6.4 in

Additional Product Features

Intended Audience
College Audience
LCCN
2012-935666
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
664
Table Of Content
Introduction Determination of DSP Toxins in Mussels and Decontamination Using Ozonation Effect of Light on Vitamin Loss and Shelf Life of Pasteurized Milk Packages in PET Bottles Differentiation of Greek Extra Virgin Oils According to Cultivar and Geographical Origin Effect of Irradiation on the Migration of ATBC Plasticizer from P(VdC-VC) Films Into Fish Fillets Evaluation of Bag-in-Box as Packaging Material for Dry White Wine Effect of Ozonation in Combination with Packaging and Refrigeration on Shelf Life Extension of Fresh Tomatoes Combined Effect of Essential Oils and Nisin on Shelf-Life Extension of Meat Stored at 4¿ Combined Effect of Essential Oils and Nisin on the Survival of Listeria Shelf-Life Extension of Ground Meat, Stored at 4¿: Using Chitosan and an Oxygen Absorber Control of E. coli O157:H7 in Stirred Yogurt Using Mastic and Almond Essential Oils
Synopsis
This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc. This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.

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PassCert4Sure

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