Food Analysis and Preservation
eBook - PDF

Food Analysis and Preservation

Current Research Topics

  1. 214 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Analysis and Preservation

Current Research Topics

Book details
Table of contents
Citations

About This Book

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemi

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Yes, you can access Food Analysis and Preservation by Michael G. Kontominas in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Science General. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Apple Academic Press
Year
2012
ISBN
9781466560055
Edition
1
Topic
Biological Sciences
Subtopic
Science General
Index
Biological Sciences

Table of contents

  1. Front Cover
  2. Contents
  3. List of Contributors
  4. List of Abbreviations
  5. Preface
  6. 1. Determination of DSP Toxins in Mussels and Decontamination using Ozonation
  7. 2. Effect of Light on Vitamin Loss and Shelf Life of Pasteurized Milk Packaged in PET Bottles
  8. 3. Differentiation of Greek Extra Virgin Olive Oils According to Cultivar and Geographical Origin
  9. 4. Effect of Irradiation on the Migration of ATBC Plasticizer from P (VDC-VC) Films into Fish Fillets
  10. 5. Evaluation of Bag-In-Box as Packaging Material for Dry White Wine
  11. 6. Effect of Ozonation in Combination with Packaging and Refrigeration on Shelf Life Extension of Fresh Tomatoes
  12. 7. Combined Effect of Essential Oils and Nisin on Shelf Life Extension of Chicken Meat Stored at 4°C
  13. 8. Combined Effect of Essential Oils and Nisin on the Survival of Listeria monocytogenes in Chicken Meat Packaged Aerobically at 4°C
  14. 9. Shelf Life Extension of Ground Meat, Stored at 4°C using Chitosan and an Oxygen Absorber
  15. 10. Control of E. coli O157:H7 in Stirred Yogurt using Mastic and Almond Essential Oils
  16. References