The technology of food preservation / Norman W. Desrosier

By: Material type: TextTextPublication details: Connecticut : AVI Pub. Co., c1970Edition: Third EditionDescription: xi, 475 pages ; 23 cmISBN:
  • 870550667
Subject(s): LOC classification:
  • TX 601 .D47 1970
Contents:
Chapter 1. Introduction to food technology -- 2. Acceptable food to eat -- 3. The refrigerated storage of perishable commodites -- 4. Principles of food freezing -- 5. Principles of food preservation by drying -- 6. Principles of food preservation by canning -- 7. Principles of food preservation by fermentation and pickling -- 8. Preservation of food as sugar concentrates -- 9. Preservation of foods with chemical additives -- 10. Preservation of foods with ionizing radiations -- 11. Preservation of semi-moist foods -- 12. Principles and preservation of bakery products -- 13. Storage stability of preserved foods -- 14. New food product development.
Summary: The purpose of this text is to present the elements of the technology of food preservation.
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Annex Relegation Room Hospitality Management GC TX 601 .D47 1970 (Browse shelf(Opens below)) c.1 Available NULIB000005359

Includes index.

Chapter 1. Introduction to food technology -- 2. Acceptable food to eat -- 3. The refrigerated storage of perishable commodites -- 4. Principles of food freezing -- 5. Principles of food preservation by drying -- 6. Principles of food preservation by canning -- 7. Principles of food preservation by fermentation and pickling -- 8. Preservation of food as sugar concentrates -- 9. Preservation of foods with chemical additives -- 10. Preservation of foods with ionizing radiations -- 11. Preservation of semi-moist foods -- 12. Principles and preservation of bakery products -- 13. Storage stability of preserved foods -- 14. New food product development.

The purpose of this text is to present the elements of the technology of food preservation.

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