Compendium Of The Microbiological Spoilage Of Foods And Beverages - Doyle Michael P. (Curatore); Sperber William H. (Curatore); Doyle Michael P. (Curatore) | Libro Springer Us 10/2009 - HOEPLI.it


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doyle michael p. (curatore); sperber william h. (curatore); doyle michael p. (curatore) - compendium of the microbiological spoilage of foods and beverages

Compendium of the Microbiological Spoilage of Foods and Beverages

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Dettagli

Genere:Libro
Lingua: Inglese
Editore:

Springer US

Pubblicazione: 10/2009
Edizione: 2010





Sommario

to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage of Fish and Seafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.




Trama

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.







Altre Informazioni

ISBN:

9781441908254

Condizione: Nuovo
Collana: Food Microbiology and Food Safety
Dimensioni: 235 x 155 mm Ø 1560 gr
Formato: Copertina rigida
Illustration Notes:27 schwarz-weiße Abbildungen, 67 schwarz-weiße Tabellen
Pagine Arabe: 369
Pagine Romane: xii






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