Food preservation techniques

Edited by P Zeuthen and L Bogh-Sorensen 
Woodhead  October 2003  

Hardback  400 pages  ISBN 9781855735309      £175.00
Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. With its distinguished editors and international team of contributors, Food preservation techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods.

Part 1 begins by looking at the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives. There are chapters on natural antimicrobials, bacteriocins, natural antimicrobials, antimicrobial enzymes and edible coatings, together with a discussion of how natural antimicrobial systems can be combined with other technologies.

Part 2 considers current research on the application of traditional preservation techniques. There are chapters on the control of pH and water activity to prevent microbial growth, and developments in heat treatment and freezing. These are complemented by discussion of how these techniques can be combined with each other and newer technologies to extend shelf-life without compromising safety or quality.

Part 3 covers these newer technologies. It includes chapters on the use of biotechnology, developments in membrane filtration, high intensity light, ultrasound, modified atmosphere packaging, pulsed electric fields and high hydrostatic pressure.

Part 4 considers the challenges in combining these techniques in a way that preserves sensory quality without compromising product safety. There are chapters on key issues such as modelling spoilage and the effectiveness of preservation techniques, the increasingly important problem of microbial resistance to the use of milder preservation methods, and setting safety criteria to account for such problems.

Food preservation techniques will be a standard reference in helping food processors extend shelf-life whilst maximising food safety and quality.


Part 1: Ingredients
Part 2: Traditional preservation technologies
Part 3: Emerging preservation techniques
Part 4: Assessing preservation requirements


Part 1: Ingredients

The use of natural antimicrobials
P Davidson and S Zivanovic, University of Tennessee, USA

Natural antioxidants
J Pokorny, Prague Institute of Chemical Technology, Czech Republic

Antimicrobial enzymes
A Meyer, Technical University of Denmark

Combining natural antimicrobial systems with other preservation techniques: the case of meat
P Paulsen and F Smulders, University of Vienna, Austria

Edible coatings
H Park, Korea University

Part 2: Traditional preservation technologies

The control of pH
F-K Lucke, University of Applied Sciences - Fulda, Germany

The control of water activity
J Welti-Chanes and A Lopez-Malo, Universidad de las Americas, Mexico

Developments in conventional heat treatment
G Bown, Alcan Packaging, UK

Combining heat treatment, control of water activity and pressure to preserve foods
L Beney, J Perrier-Cornet, F Fine and P Gervais, ENSBANA - Universite de Bourgogne, France

Combining traditional and new preservation techniques to control pathogens: the case of Ecoli
V Juneja, US Department of Agriculture

Developments in freezing
C Kennedy, Nutrifreeze Ltd, UK

Part 3: Emerging preservation techniques

Biotechnology and reduced spoilage
J Botella, University of Queensland, Australia

Membrane filtration techniques in food preservation
A Grandison, The University of Reading, UK

High intensity light
S Green and B Swanson, Washington State University, USA

Ultrasound as a preservation technology
F Chemat, University of Reunion, France

Modified atmosphere packaging (MAP)
B Ooraikul, University of Alberta, Canada

Pulsed electric fields
L Picart and J-C Cheftel, Universite des Sciences et Techniques de Languedoc, France

High hydrostatic pressure technology in food preservation
I. Indrawati, A. van Loey, C. Smout and M. Hendrickx, Katholeike Universiteit Leuven, Belgium

Part 4: Assessing preservation requirements

Modelling food spoilage
J Sutherland, University of North London, UK

Modelling applied to foods: the case of solid foods
E Dens and J Van Impe, Katholeike Universieit Leuven, Belgium

Modelling applied to processes: the case of thermal preservation
M Peleg, University of Massachusetts

Food preservation and the development of microbial resistance
S Notermans, TNO Nutrition and Food Research

Safety criteria for minimally-processed food
L Gorris, Unilever R&D Vlaardingen, The Netherlands

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : enzymology : food ingredients : food safety : food science : modelling, computer & mathematical

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