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Food Preservation and Biodeterioration - 2nd Edition by Gary S Tucker (Hardcover)
About this item
Highlights
- Food Preservation and -Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism.
- About the Author: GARY S. TUCKER is head of the Baking and Cereal Procession Department, Campden BRI Group, UK.
- 280 Pages
- Technology, Food Science
Description
About the Book
Revised edition of: Food biodeterioration and preservation. 2007.Book Synopsis
Food Preservation and -BiodeteriorationFood Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.
This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed.
This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.
From the Back Cover
Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible.
This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed.
This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.
About the Author
GARY S. TUCKER is head of the Baking and Cereal Procession Department, Campden BRI Group, UK.