By Gaurav Tewari, Vijay Juneja
Advances in Thermal and Non-Thermal foodstuff maintenance presents present, definitive and authentic fabric written by way of specialists on various thermal and non-thermal meals upkeep applied sciences. Emphasizing inactivation of microorganisms in the course of the program of conventional in addition to more recent and novel innovations and their mixtures, the book’s chapters cover:thermal meals maintenance concepts (e.g., retorting, UHT and aseptic processing), minimum thermal processing (e.g., sous-vide processing), and non-thermal nutrients upkeep thoughts (e.g., excessive strain processing and pulsed technologies).Editors Tewari and Juneja provide exact emphasis to the economic features of non-conventional nutrients protection concepts. because the such a lot accomplished and modern source of its type, Advances in Thermal and Non-Thermal nutrients upkeep is the definitive typical in describing the inactivation of microorganisms via traditional and more moderen, extra novel concepts.
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Certain fatty acid esters such as glyceryl monolaurate (monolaurin) have shown antimicrobial activity in foods (Davidson 1997). Nitrites, especially sodium and potassium salts, are used as preservatives in cured meat products. Phosphates such as trisodium phosphate, tetrasodium pyrophosphate, and sodium tripolyphosphate are used as antimicrobial rinses. The use of sulfur dioxide as an antifungal agent is well known. Sulfites such as potassium sulfite, sodium sulfite, bisulfite, and metabisulfite are used as preservatives in wines, beverages, and fruit products.
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