Hurdle Technologies [electronic resource] : Combination Treatments for Food Stability, Safety and Quality / by Lothar Leistner, Grahame W. Gould
- Leistner, Lothar
- Boston, MA : Springer US : Imprint: Springer, 2002.
- Physical Description:
- XIII, 194 pages : online resource
- Additional Creators:
- Gould, Grahame W. and SpringerLink (Online service)
- Food Engineering Series, 1571-0297
- 1—Introduction -- Current and Future Food Preservation Technologies -- Conclusion -- 2—The Hurdle Concept -- Hurdle Effect -- Hurdle Technology -- Total Quality -- Further Dimensions of Hurdle Technology -- 3—Basic Aspects -- Homeostasis -- Metabolic Exhaustion -- Stress Reactions -- Multitarget Preservation -- 4—Hurdles in Foods -- Major Hurdles -- Additional Hurdles -- 5—Predictive Microbiology -- Background -- Status and Value of Predictive Modeling -- Relevance to Hurdle Technology -- 6—Food Design and Risk Assessment -- Integrated Approach -- User Guide for Food Design -- Risk Assessment -- 7—Applications in Industrialized Countries -- Raw Materials -- Fermented Foods -- Heated Foods -- Chilled Foods -- Healthful Foods -- Packaging of Foods -- Future Food Preservation -- 8—Applications in Developing Countries -- Principles of Food Preservation in Developing Countries -- Recent Applications of Hurdle Technology in Developing Countries -- Latin America -- India -- China -- Africa -- 9—Legislatory Status -- Chilled Pasteurized Foods -- Canned Meat Products -- Built-in Safety Hurdles for Foods -- Labeling -- 10—Conclusions and Perspectives -- Potential for the Wider Use of Hurdles -- Multitarget Preservation -- Metabolic Exhaustion -- Modeling of Hurdle Preservation Systems -- Hurdles and New and Emerging Preservation Technologies -- Cost, Convenience, and Sustainability -- Control of Nonmicrobiological Quality Deteriorations -- Hurdles in Animals, Food, and Man -- Linkage of Hurdle Technology with Other Concepts -- Implementation -- References.
- Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities 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 of this successful approach in the food industry worldwide.
- Digital File Characteristics:
- text file PDF
- AVAILABLE ONLINE TO AUTHORIZED PSU USERS.
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