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About this book
This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.
Contents
Consumer perceptions and practice in the handling of chilled foods, Judith Evans; principles and applications of sous vide processed foods, Philip G Creed and William G. Reeve; sensory and nutritional aspects of sous vide processed foods, Philip G. Creed; the potential role of time-temperature integrators for process impact evaluation in the cook-chill chain, Ann Van Loey, Tamara Haentjens and Marc Hendrickx; computer-integrated manufacture of sous vide - the ALMA case study, Toon Martens and Bart Nicolai; critical factors affecting the safety of minimally processed chilled foods, Gail D. Betts; shelf life and safety of minimally processed fruit and vegatables, Robyn O'Connor-Shaw; the sensory quality, microbiological safety and shelf life of packaged foods, Ivor Church; microbiological safety considerations when using hurdle technology with refridgerated processed foods of extended durability, Leon G.M. Gorris and Michael W. Peck; hazards associated with non-proteolytic "Clostridium botulinum" and other spore-formers in extended-life refrigerated foods, Vijay K. Junega; application of combined factors technology in minimally processed foods, Stella Maris Alzamora; hurdle and HACCP concepts in sous vide and cook-chill products, microbiological safety aspects of cook-chill foods, Catherine J. Moir and Elizabeth A. Szabo.
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