Titlebook: Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality; Lothar Leistner,Grahame W. Gould Book 2002 Kluwer Acad

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本能

The Hurdle Concept,, were used. After the principles behind these measures became known, i.e., how to quantify heating by F values, drying by water activity, acidifying by pH and titratable acidity, etc., the preservation treatments could be quantitatively expressed in values of F, a.pH, Eh, etc. Subsequently, much wo

FRET

Hurdles in Foods,pectra of antimicrobial activity, are discussed in Chapter 1, and summarized in Tables 1-2 to 1-8. While the total number of such hurdles is high, those that have been given the most attention in the past, the major traditional hurdles, are relatively few (Table 4-1). This is to a large extent becau

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Applications in Industrialized Countries,vation of meat products (Leistner, 1985). Soon this concept was employed for a variety of food items in industrialized as well as in developing countries. The popularity of hurdle-technology foods was favored by modern food habits, especially the trends to minimally processed and convenient foods, a

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Terminal

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法律的瑕疵

Book 2002possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application o

ovation

Book 2002 instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.