Titlebook: Microbial Control and Food Preservation; Theory and Practice Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos Book 2017 Springer Science+Busin

緊張過度

Food Preservation and Safety,r perspectives of various food preservation techniques will also be covered. Because of the fluidity of agricultural systems, global markets, climate changes and market trends, the science and technology of food preservation will continue to evolve.

frugal

極大的痛苦

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意見一致

Principles of Food Preservation,n of foods is no longer simple and straightforward today; it has evolved to a highly inter-disciplinary field of science. In recent years, many new sophisticated preservation techniques have developed to extend the quality and shelf-life, minimize risk, protect the environment, and improve functiona

PALL

Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens ifood consumption. For monitoring of contaminant levels of foodborne pathogens, one must adhere to Hazard Analysis and Critical Control Point (HACCP) principles, an official systematic approach of identifying, evaluating and controlling food safety hazards, including biological foodborne pathogens. T

Crater

鑒賞家

Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation,the efficacy, consumer acceptance, and regulation are still a matter of extensive research. In the present chapter, identification, characterization, the mechanism of action of selected natural antimicrobial peptides and polyphenols and their potential applications in food safety and preservation ha

colony

subordinate

Interventions for Fresh Produce,ince produce is often shipped long distances from packing houses to retail facilities..This chapter provides information about sanitizers commonly used by produce growers and the packaging industry. The modes of action, salient properties, and limitations of some of the current sanitizers have been