In-pack processed goods improving quality
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge, England
Woodhead Publishing Limited
2008
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
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| 245 | 1 | 0 | |a In-pack processed goods |b improving quality |c edited by Philip Richardson |
| 264 | 1 | |a Cambridge, England |b Woodhead Publishing Limited |c 2008 | |
| 300 | |a 1 Online-Ressource (428 pages) | ||
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| 337 | |b c |2 rdamedia | ||
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologiesCovers innovative can designs and non-traditional packaging formatsExamines the safety of in-pack processed foods, including concerns over pathogens | ||
| 650 | 7 | |a Food / Effect of heat on |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Food / Packaging |2 fast | |
| 650 | 7 | |a Food / Packaging / Technological innovations |2 fast | |
| 650 | 7 | |a Food / Preservation |2 fast | |
| 650 | 7 | |a Processed foods |2 fast | |
| 650 | 4 | |a Food |x Packaging | |
| 650 | 4 | |a Processed foods | |
| 650 | 4 | |a Food |x Effect of heat on | |
| 650 | 4 | |a Food |x Packaging |x Technological innovations | |
| 650 | 4 | |a Food |x Preservation | |
| 650 | 4 | |a Food industry and trade | |
| 700 | 1 | |a Richardson, Philip |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804152904802631680 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313106 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (OCoLC)874144145 (DE-599)BVBBV042313106 |
| dewey-full | 428 |
| dewey-hundreds | 400 - Language |
| dewey-ones | 428 - Standard English usage |
| dewey-raw | 428 |
| dewey-search | 428 |
| dewey-sort | 3428 |
| dewey-tens | 420 - English & Old English (Anglo-Saxon) |
| discipline | Anglistik / Amerikanistik |
| format | Electronic eBook |
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| id | DE-604.BV042313106 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845694692 1845694694 9781420074338 9781845692469 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750097 |
| oclc_num | 874144145 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (428 pages) |
| psigel | ZDB-33-ESD ZDB-33-EBS FAW_PDA_ESD FLA_PDA_ESD |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | Woodhead Publishing Limited |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | In-pack processed goods improving quality edited by Philip Richardson Cambridge, England Woodhead Publishing Limited 2008 1 Online-Ressource (428 pages) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition Includes bibliographical references and index Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologiesCovers innovative can designs and non-traditional packaging formatsExamines the safety of in-pack processed foods, including concerns over pathogens Food / Effect of heat on fast Food industry and trade fast Food / Packaging fast Food / Packaging / Technological innovations fast Food / Preservation fast Processed foods fast Food Packaging Processed foods Food Effect of heat on Food Packaging Technological innovations Food Preservation Food industry and trade Richardson, Philip Sonstige oth http://www.sciencedirect.com/science/book/9781845692469 Verlag Volltext |
| spellingShingle | In-pack processed goods improving quality Food / Effect of heat on fast Food industry and trade fast Food / Packaging fast Food / Packaging / Technological innovations fast Food / Preservation fast Processed foods fast Food Packaging Processed foods Food Effect of heat on Food Packaging Technological innovations Food Preservation Food industry and trade |
| title | In-pack processed goods improving quality |
| title_auth | In-pack processed goods improving quality |
| title_exact_search | In-pack processed goods improving quality |
| title_full | In-pack processed goods improving quality edited by Philip Richardson |
| title_fullStr | In-pack processed goods improving quality edited by Philip Richardson |
| title_full_unstemmed | In-pack processed goods improving quality edited by Philip Richardson |
| title_short | In-pack processed goods |
| title_sort | in pack processed goods improving quality |
| title_sub | improving quality |
| topic | Food / Effect of heat on fast Food industry and trade fast Food / Packaging fast Food / Packaging / Technological innovations fast Food / Preservation fast Processed foods fast Food Packaging Processed foods Food Effect of heat on Food Packaging Technological innovations Food Preservation Food industry and trade |
| topic_facet | Food / Effect of heat on Food industry and trade Food / Packaging Food / Packaging / Technological innovations Food / Preservation Processed foods Food Packaging Food Effect of heat on Food Packaging Technological innovations Food Preservation |
| url | http://www.sciencedirect.com/science/book/9781845692469 |
| work_keys_str_mv | AT richardsonphilip inpackprocessedgoodsimprovingquality |