Index page for: Food Preservation Techniques

Table of Contents The Use of Natural Antimicrobials. Bacteriocins in Food Preservation. Natural Antioxidants. Antimicrobial Enzymes. Combining Natural Antimicrobial systems with Other Preservation Techniques: The Case of Meat. Edible Coatings. The Control of pH. The Control of Water Activity. Developments in Conventional Heat Treatment. Combining Heat Treatment, Control of Water Activity and Pressure to Preserve Foods. Combining Traditional and New Preservation Techniques to Control Pathogens: The Case of E.coli. Developments in Freezing. Biotechnology and Reduced Spoilage. Membrane Filtration Techniques in Food Preservation. High Intensity Light. Ultrasound as a Preservation Technology. Modified Atmosphere Packaging (MAP). Pulsed Electric Fields. High Pressure Processing. Modelling Food Spoilage. Modelling Applied to Foods: The Case of Solid Foods. Modelling Applied to Processes: The Case of Thermal Preservation. Food Preservation and the Development of Microbial Resistance. Safety Criteria for Minimally-Processed Food.