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" Sous vide and cook-chill processing for the food industry / "
edited by Sue Ghazala
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BL
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| Record Number
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703799
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| Doc. No
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b525988
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| Title & Author
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Sous vide and cook-chill processing for the food industry /\ edited by Sue Ghazala
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| Publication Statement
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Gaithersburg, Md. :: Aspen Publishers,, 1998
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| Series Statement
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A Chapman & Hall food science book
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| Page. NO
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xvi, 341 p. :: ill. ;; 24 cm
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| ISBN
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0751404330
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Consumer perceptions and practice in the handling of chilled foods -- Principles and applications of sous vide processed foods -- Sensory and nutritional aspects of sous vide processed foods -- The potential role of time-temperature integrators for process impact evaluation in the cook-chill chain -- Computer-integrated manufacture of sous vide products: the ALMA case study -- Critical factors affecting the safety of minimally processed chilled foods -- Shelf life and safety of minimally processed fruit and vegetables -- The sensory quality, microbiological safety and shelf life of packaged foods / Microbiological safety considerations when using hurdle technology with refrigerated processed foods of extended durability / Hazards associated with non-proteolytic Clostridium botulinum and other spore-formers in extended-life refrigerated foods -- Application of combined factors technology in minimally processed foods / Hurdle and HACCP concepts in sous vide and cook-chill products -- Microbiological sasfety aspects of cook-chill foods
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| Subject
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Food industry and trade
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| Subject
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Food-- Packaging
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| LC Classification
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TP374.S68 1998
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| Added Entry
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Ghazala, Sue
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