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.
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.
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
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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
