Hurdle technologies: combination treatments for food stability, safety, and quality
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York [u.a.]
Kluwer Academic/Plenum Publishers
2002
|
| Schriftenreihe: | Food engineering series
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references (p. 161-184) and index |
| Beschreibung: | XIII, 194 S. graph. Darst. 26 cm |
| ISBN: | 0306472635 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV022254421 | ||
| 003 | DE-604 | ||
| 005 | 20070213 | ||
| 007 | t | ||
| 008 | 070202s2002 d||| |||| 00||| eng d | ||
| 010 | |a 002025049 | ||
| 020 | |a 0306472635 |9 0-306-47263-5 | ||
| 035 | |a (OCoLC)50479233 | ||
| 035 | |a (DE-599)BVBBV022254421 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-M49 |a DE-188 |a DE-B768 | ||
| 050 | 0 | |a TP371.2 | |
| 082 | 0 | |a 664 | |
| 084 | |a LEB 120f |2 stub | ||
| 100 | 1 | |a Leistner, Lothar |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Hurdle technologies |b combination treatments for food stability, safety, and quality |c by Lothar Leistner and Grahame W. Gould |
| 264 | 1 | |a New York [u.a.] |b Kluwer Academic/Plenum Publishers |c 2002 | |
| 300 | |a XIII, 194 S. |b graph. Darst. |c 26 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food engineering series | |
| 500 | |a Includes bibliographical references (p. 161-184) and index | ||
| 650 | 7 | |a Food Safety |2 cabt | |
| 650 | 7 | |a Food Quality |2 cabt | |
| 650 | 0 | |a Food / Preservation | |
| 650 | 4 | |a Aliments - Conservation | |
| 650 | 4 | |a Food |x Preservation | |
| 650 | 0 | 7 | |a Konservierung |0 (DE-588)4114279-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Mehrstufenprozess |0 (DE-588)4289349-5 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
| 689 | 0 | 1 | |a Konservierung |0 (DE-588)4114279-2 |D s |
| 689 | 0 | 2 | |a Mehrstufenprozess |0 (DE-588)4289349-5 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Gould, Grahame Warwick |e Sonstige |4 oth | |
| 856 | 4 | 2 | |m HBZ Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015465161&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-015465161 | ||
Datensatz im Suchindex
| _version_ | 1804136251860713472 |
|---|---|
| adam_text | Titel: Hurdle technologies
Autor: Leistner, Lothar
Jahr: 2002
Table of Contents
Chapter 1—Introduction............................................................ 1
Current and Future Food Preservation Technologies ........................ 2
Low Temperature................................................................. 5
Reduction in Water Activity ................................................... 6
Reduction in pH .................................................................. 8
Preservatives ...................................................................... 9
Vacuum-Packaging and Modified Atmosphere-Packaging.............. 10
Microstructure .................................................................... 11
Heat ................................................................................. 11
New and Emerging Physical Preservation Technologies................. 13
Conclusion............................................................................ 15
Chapter 2—The Hurdle Concept................................................. 17
,- Jiurdle Effect ......................................................................... 18
Hurdle Technology.................................................................. 21
Total Quality.......................................................................... 22
Further Dimensions of Hurdle Technology ................................... 24
Medical Aspects ................................................................. 24
Barriers to Food .................................................................. 25
Hurdle Technology and Enzymes ............................................ 25
Hurdle Technology for Sustainable Food Processing..................... 27
Quantitative Approach to Hurdle Technology.............................. 27
Chapter 3—Basic Aspects........................................................... 29
Homeostasis .......................................................................... 29
Acidification ...................................................................... 32
Organic Acid Preservatives .................................................... 34
Reduction in Water Activity .................................................. 35
Temperature ....................................................................... 36
Heat ................................................................................. 36
Metabolic Exhaustion .............................................................. 37
XI
xii Hurdle Technologies
Stress Reactions ..................................................................... 41
Multitarget Preservation ........................................................... 43
Chapter 4—Hurdles in Foods...................................................... 47
Major Hurdles........................................................................ 47
Additional Hurdles.................................................................. 48
Chapter 5—Predictive Microbiology............................................. 51
Background........................................................................... 51
Status and Value of Predictive Modeling....................................... 52
Relevance to Hurdle Technology................................................. 53
Chapter 6—Food Design and Risk Assessment............................... 59
Integrated Approach ................................................................ 59
User Guide for Food Design ...................................................... 59
Risk Assessment .................................................................... 62
Chapter 7—Applications in Industrialized Countries....................... 65
Raw Materials........................................................................ 65
Fermented Foods .................................................................... 65
Fermented Sausages (Salami) ................................................. 66
Raw Hams ......................................................................... 68
Heated Foods......................................................................... 69
F-SSP ............................................................................... 70
aw-SSP.............................................................................. 72
pH-SSP............................................................................. 74
Combi-SSP ........................................................................ 76
Army Provisions.................................................................. 77
Chilled Foods......................................................................... 80
Raw Vegetables................................................................... 80
Sous Vide Dishes................................................................. 81
Invisible Technology............................................................. 83
Healthful Foods...................................................................... 83
Low-fat and/or Low-salt Foods................................................ 83
Functional Foods ................................................................. 84
Packaging of Foods ................................................................. 85
Packaging of Hurdle-Technology Foods .................................... 85
Less Packaging ................................................................... 85
Future Food Preservation .......................................................... 87
Irradiation.......................................................................... 87
Emerging Technologies ......................................................... 88
Chapter 8—Applications in Developing Countries........................... 91
Principles of Food Preservation in Developing Countries .................. 92
Intermediate-Moisture Foods.................................................. 93
High-Moisture Foods............................................................ 95
Recent Applications of Hurdle Technology in Developing Countries .... 96
Table of Contents xiii
Latin America........................................................................ 96
Fruit Products ..................................................................... 98
Fish Products...................................................................... 109
Meat Products..................................................................... Ill
India.................................................................................... 113
Dairy Products .................................................................... 115
Cereal Products ................................................................... 118
Vegetables and Fruits............................................................ 119
Meat and Poultry Products ..................................................... 122
China................................................................................... 126
Meats in General ................................................................. 127
Western Meats .................................................................... 127
Fusion Meats...................................................................... 128
Traditional Meats................................................................. 129
Dried Meats .................................................................... 131
Raw Sausage ................................................................... 134
Raw Hams ...................................................................... 136
Rabbit Meats ...................................................................... 138
Game................................................................................ 139
Africa .................................................................................. 140
South Africa....................................................................... 140
Nigeria.............................................................................. 141
Chapter 9—Legislatory Status..................................................... 145
Chilled Pasteurized Foods ......................................................... 146
Canned Meat Products ............................................................. 147
Built-in Safety Hurdles for Foods................................................ 149
Labeling ............................................................................... 150
Chapter 10—Conclusions and Perspectives.................................... 153
Potential for the Wider Use of Hurdles ......................................... 154
Multitarget Preservation ........................................................... 154
Metabolic Exhaustion .............................................................. 155
Modeling of Hurdle Preservation Systems..................................... 156
Hurdles and New and Emerging Preservation Technologies ............... 156
Cost, Convenience, and Sustainability.......................................... 157
Control of Nonmicrobiological Quality Deteriorations ..................... 158
Hurdles in Animals, Food, and Man............................................. 159
Linkage of Hurdle Technology with Other Concepts ........................ 159
Implementation ...................................................................... 160
References............................................................................... 161
Index...................................................................................... 185
|
| adam_txt |
Titel: Hurdle technologies
Autor: Leistner, Lothar
Jahr: 2002
Table of Contents
Chapter 1—Introduction. 1
Current and Future Food Preservation Technologies . 2
Low Temperature. 5
Reduction in Water Activity . 6
Reduction in pH . 8
Preservatives . 9
Vacuum-Packaging and Modified Atmosphere-Packaging. 10
Microstructure . 11
Heat . 11
New and Emerging Physical Preservation Technologies. 13
Conclusion. 15
Chapter 2—The Hurdle Concept. 17
,- Jiurdle Effect . 18
Hurdle Technology. 21
Total Quality. 22
Further Dimensions of Hurdle Technology . 24
Medical Aspects . 24
Barriers to Food . 25
Hurdle Technology and Enzymes . 25
Hurdle Technology for Sustainable Food Processing. 27
Quantitative Approach to Hurdle Technology. 27
Chapter 3—Basic Aspects. 29
Homeostasis . 29
Acidification . 32
Organic Acid Preservatives . 34
Reduction in Water Activity . 35
Temperature . 36
Heat . 36
Metabolic Exhaustion . 37
XI
xii Hurdle Technologies
Stress Reactions . 41
Multitarget Preservation . 43
Chapter 4—Hurdles in Foods. 47
Major Hurdles. 47
Additional Hurdles. 48
Chapter 5—Predictive Microbiology. 51
Background. 51
Status and Value of Predictive Modeling. 52
Relevance to Hurdle Technology. 53
Chapter 6—Food Design and Risk Assessment. 59
Integrated Approach . 59
User Guide for Food Design . 59
Risk Assessment . 62
Chapter 7—Applications in Industrialized Countries. 65
Raw Materials. 65
Fermented Foods . 65
Fermented Sausages (Salami) . 66
Raw Hams . 68
Heated Foods. 69
F-SSP . 70
aw-SSP. 72
pH-SSP. 74
Combi-SSP . 76
Army Provisions. 77
Chilled Foods. 80
Raw Vegetables. 80
Sous Vide Dishes. 81
Invisible Technology. 83
Healthful Foods. 83
Low-fat and/or Low-salt Foods. 83
Functional Foods . 84
Packaging of Foods . 85
Packaging of Hurdle-Technology Foods . 85
Less Packaging . 85
Future Food Preservation . 87
Irradiation. 87
Emerging Technologies . 88
Chapter 8—Applications in Developing Countries. 91
Principles of Food Preservation in Developing Countries . 92
Intermediate-Moisture Foods. 93
High-Moisture Foods. 95
Recent Applications of Hurdle Technology in Developing Countries . 96
Table of Contents xiii
Latin America. 96
Fruit Products . 98
Fish Products. 109
Meat Products. Ill
India. 113
Dairy Products . 115
Cereal Products . 118
Vegetables and Fruits. 119
Meat and Poultry Products . 122
China. 126
Meats in General . 127
Western Meats . 127
Fusion Meats. 128
Traditional Meats. 129
Dried Meats . 131
Raw Sausage . 134
Raw Hams . 136
Rabbit Meats . 138
Game. 139
Africa . 140
South Africa. 140
Nigeria. 141
Chapter 9—Legislatory Status. 145
Chilled Pasteurized Foods . 146
Canned Meat Products . 147
Built-in Safety Hurdles for Foods. 149
Labeling . 150
Chapter 10—Conclusions and Perspectives. 153
Potential for the Wider Use of Hurdles . 154
Multitarget Preservation . 154
Metabolic Exhaustion . 155
Modeling of Hurdle Preservation Systems. 156
Hurdles and New and Emerging Preservation Technologies . 156
Cost, Convenience, and Sustainability. 157
Control of Nonmicrobiological Quality Deteriorations . 158
Hurdles in Animals, Food, and Man. 159
Linkage of Hurdle Technology with Other Concepts . 159
Implementation . 160
References. 161
Index. 185 |
| any_adam_object | 1 |
| any_adam_object_boolean | 1 |
| author | Leistner, Lothar |
| author_facet | Leistner, Lothar |
| author_role | aut |
| author_sort | Leistner, Lothar |
| author_variant | l l ll |
| building | Verbundindex |
| bvnumber | BV022254421 |
| callnumber-first | T - Technology |
| callnumber-label | TP371 |
| callnumber-raw | TP371.2 |
| callnumber-search | TP371.2 |
| callnumber-sort | TP 3371.2 |
| callnumber-subject | TP - Chemical Technology |
| classification_tum | LEB 120f |
| ctrlnum | (OCoLC)50479233 (DE-599)BVBBV022254421 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Lebensmitteltechnologie |
| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01905nam a2200493 c 4500</leader><controlfield tag="001">BV022254421</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20070213 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">070202s2002 d||| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">002025049</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0306472635</subfield><subfield code="9">0-306-47263-5</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)50479233</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV022254421</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield><subfield code="a">DE-188</subfield><subfield code="a">DE-B768</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP371.2</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 120f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Leistner, Lothar</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Hurdle technologies</subfield><subfield code="b">combination treatments for food stability, safety, and quality</subfield><subfield code="c">by Lothar Leistner and Grahame W. Gould</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York [u.a.]</subfield><subfield code="b">Kluwer Academic/Plenum Publishers</subfield><subfield code="c">2002</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">XIII, 194 S.</subfield><subfield code="b">graph. Darst.</subfield><subfield code="c">26 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Food engineering series</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (p. 161-184) and index</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food Safety</subfield><subfield code="2">cabt</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food Quality</subfield><subfield code="2">cabt</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food / Preservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Aliments - Conservation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Preservation</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Mehrstufenprozess</subfield><subfield code="0">(DE-588)4289349-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmittel</subfield><subfield code="0">(DE-588)4034870-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Konservierung</subfield><subfield code="0">(DE-588)4114279-2</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Mehrstufenprozess</subfield><subfield code="0">(DE-588)4289349-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gould, Grahame Warwick</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">HBZ Datenaustausch</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015465161&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-015465161</subfield></datafield></record></collection> |
| id | DE-604.BV022254421 |
| illustrated | Illustrated |
| index_date | 2024-07-02T16:40:36Z |
| indexdate | 2024-07-09T20:53:26Z |
| institution | BVB |
| isbn | 0306472635 |
| language | English |
| lccn | 002025049 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-015465161 |
| oclc_num | 50479233 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM DE-188 DE-B768 |
| owner_facet | DE-M49 DE-BY-TUM DE-188 DE-B768 |
| physical | XIII, 194 S. graph. Darst. 26 cm |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | Kluwer Academic/Plenum Publishers |
| record_format | marc |
| series2 | Food engineering series |
| spelling | Leistner, Lothar Verfasser aut Hurdle technologies combination treatments for food stability, safety, and quality by Lothar Leistner and Grahame W. Gould New York [u.a.] Kluwer Academic/Plenum Publishers 2002 XIII, 194 S. graph. Darst. 26 cm txt rdacontent n rdamedia nc rdacarrier Food engineering series Includes bibliographical references (p. 161-184) and index Food Safety cabt Food Quality cabt Food / Preservation Aliments - Conservation Food Preservation Konservierung (DE-588)4114279-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Mehrstufenprozess (DE-588)4289349-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Konservierung (DE-588)4114279-2 s Mehrstufenprozess (DE-588)4289349-5 s b DE-604 Gould, Grahame Warwick Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015465161&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Leistner, Lothar Hurdle technologies combination treatments for food stability, safety, and quality Food Safety cabt Food Quality cabt Food / Preservation Aliments - Conservation Food Preservation Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd Mehrstufenprozess (DE-588)4289349-5 gnd |
| subject_GND | (DE-588)4114279-2 (DE-588)4034870-2 (DE-588)4289349-5 |
| title | Hurdle technologies combination treatments for food stability, safety, and quality |
| title_auth | Hurdle technologies combination treatments for food stability, safety, and quality |
| title_exact_search | Hurdle technologies combination treatments for food stability, safety, and quality |
| title_exact_search_txtP | Hurdle technologies combination treatments for food stability, safety, and quality |
| title_full | Hurdle technologies combination treatments for food stability, safety, and quality by Lothar Leistner and Grahame W. Gould |
| title_fullStr | Hurdle technologies combination treatments for food stability, safety, and quality by Lothar Leistner and Grahame W. Gould |
| title_full_unstemmed | Hurdle technologies combination treatments for food stability, safety, and quality by Lothar Leistner and Grahame W. Gould |
| title_short | Hurdle technologies |
| title_sort | hurdle technologies combination treatments for food stability safety and quality |
| title_sub | combination treatments for food stability, safety, and quality |
| topic | Food Safety cabt Food Quality cabt Food / Preservation Aliments - Conservation Food Preservation Konservierung (DE-588)4114279-2 gnd Lebensmittel (DE-588)4034870-2 gnd Mehrstufenprozess (DE-588)4289349-5 gnd |
| topic_facet | Food Safety Food Quality Food / Preservation Aliments - Conservation Food Preservation Konservierung Lebensmittel Mehrstufenprozess |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015465161&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT leistnerlothar hurdletechnologiescombinationtreatmentsforfoodstabilitysafetyandquality AT gouldgrahamewarwick hurdletechnologiescombinationtreatmentsforfoodstabilitysafetyandquality |