Karen Dodds / Jeffrey Farber (eds.)

Principles of Modified-Atmosphere and Sous Vide Product Packaging

Herausgeber: Farber, Jeffrey M; Dodds, Karen

• Gebundenes Buch

Produktbeschreibung

This book focuses on two technologies being widely used to respond to the consumer demand for a wide variety of fresh, minimally processed, convenience foods: modified atmosphere packaging and sous vide technology. Both these technologies extend product shelf life.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• UK edition
• Seitenzahl: 464
• Erscheinungstermin: 12. Oktober 1995
• Englisch
• Abmessung: 246mm x 158mm x 36mm
• Gewicht: 980g
• ISBN-13: 9781566762762
• ISBN-10: 1566762766
• Artikelnr.: 22415736

Autorenporträt

Farber\, Jeffrey M.; Dodds\, Karen

Inhaltsangabe

1. Introduction 2. A Perspective on MAP Products in North America and
Western Europe 3. Current Status of Sous Vide in Europe 4. Microbiological
Concerns Associated with MAP and Sous Vide Products 5. MAP and CAP of
Fresh, Red Meats, Poultry and Offals 6. MAP of Cooked Meat and Poultry
Products 7. Fish and Shellfish Products in Sous Vide and Modified
Atmosphere Packs 8. Principles and Practice of Modified Atmosphere
Packaging of Horticultural Commodities 9. Modified Atmosphere Packaging of
Bakery and Pasta Products 10. Sons Vide: Past, Present, and Future 11. The
Potential Use of Additional Hurdles to Increase the Microbiological Safety
of MAP and Sons Vide Products 12. Modified Atmosphere Packaging-Present and
Future Uses of Gas Absorbents and Generators 13. The Applications of HACCP
for MAP and Sous Vide Products 14. Potential Use of Time-Temperature
Indicators as an Indicator of Temperature Abuse of MAP Products 15.
Regulations and Guidelines regarding the Manufacture and Sale of MAP and
Sous Vide Products