1st Edition
Microbial Safety of Minimally Processed Foods
360 Pages
42 B/W Illustrations
by
CRC Press
356 Pages
by
CRC Press
360 Pages
by
CRC Press
Also available as eBook on:
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the... Read more
VARIABLE FOOD ENVIRONMENTS
Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin
Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products, Kathleen T. Rajkowski and Elizabeth A. Baldwin
The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes, Adam D. Hoffman, Kenneth L. Gall, and Martin Wiedmann,
Fate of Clostridium Perfringens in Cook-Chill Foods, John S. Novak
Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks, Vijay K. Juneja
PATHOGEN DETECTION AND ASSESSMENT
HACCP and Regulations Applied to Minimally Processed Foods, O. Peter Snyder, Jr.
Rapid Methods for Microbial Detection in Minimally Processed Foods, Karl R. Matthews
Quantitative Risk Assessment of Minimally Processed Foods, Siobain Duffy, Yuhuan Chen, and Donald W. Schaffner
CURRENT AND FUTURE INNOVATIONS
Microbial Safety during Nonthermal Preservation of Foods, Gaurav Tewari
Modified Atmosphere Packaging for Shelf-Life Extension, James T. C. Yuan
Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products, Gerald M. Sapers
Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables, Hong Zhuang, M. Margaret Barth, and Thomas R. Hankinson
Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices, Brendan A. Niemira
Irradiation of Minimally Processed Meats, Christopher H. Sommers
Biological Control on Minimally Processed Fruits and Vegetables, Britta Leverentz, Wojciech Janisiewicz, and William S. Conway
INDEX
Microbial Safety of Bakery Products, James P. Smith, Daphne Phillips Daifas, Wassim El-Khoury, and John W. Austin
Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products, Kathleen T. Rajkowski and Elizabeth A. Baldwin
The Microbial Safety of Minimally Processed Seafood with Respect to Listeria Monocytogenes, Adam D. Hoffman, Kenneth L. Gall, and Martin Wiedmann,
Fate of Clostridium Perfringens in Cook-Chill Foods, John S. Novak
Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks, Vijay K. Juneja
PATHOGEN DETECTION AND ASSESSMENT
HACCP and Regulations Applied to Minimally Processed Foods, O. Peter Snyder, Jr.
Rapid Methods for Microbial Detection in Minimally Processed Foods, Karl R. Matthews
Quantitative Risk Assessment of Minimally Processed Foods, Siobain Duffy, Yuhuan Chen, and Donald W. Schaffner
CURRENT AND FUTURE INNOVATIONS
Microbial Safety during Nonthermal Preservation of Foods, Gaurav Tewari
Modified Atmosphere Packaging for Shelf-Life Extension, James T. C. Yuan
Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products, Gerald M. Sapers
Microbial Safety, Quality, Extended Shelf-Life, and Sensory Aspects of Fresh-Cut Fruits and Vegetables, Hong Zhuang, M. Margaret Barth, and Thomas R. Hankinson
Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices, Brendan A. Niemira
Irradiation of Minimally Processed Meats, Christopher H. Sommers
Biological Control on Minimally Processed Fruits and Vegetables, Britta Leverentz, Wojciech Janisiewicz, and William S. Conway
INDEX
Biography
Vijay K. Juneja, John S. Novak, Gerald M. Sapers
