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...

This text describes food preservation techniques, with emphasis being 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 micro-organisms in food, and the direct and synergistic application or ultrasonic radiation. The book is intended to enable food technologists, product development staff, production managers and quality assurance personnel to assimilate the essential principals behind each technique and review the...