MARC record from Internet Archive

LEADER: 05280cam 2200625Ma 4500
001 ocn840286065
003 OCoLC
005 20200202211557.0
008 121227s1997 mau o 000 0 eng d
006 m o e
007 cr nn|||||||||
040 $aI9W$beng$epn$cI9W$dOCLCQ$dUV0$dOCLCO$dGW5XE$dCOO$dNUI$dOCLCQ$dEBLCP$dOCLCQ$dUAB$dOCLCQ$dOCLCF$dOCLCQ$dOCL$dOCLCO$dOCLCQ
019 $a912384471$a935298377
020 $a9781461560975$q(electronic bk.)
020 $a1461560977$q(electronic bk.)
020 $a9780834216822$q(print)
020 $a0834216825$q(print)
020 $a9781475762525
020 $a1475762526
020 $a9781475762549$q(print)
020 $a1475762542$q(print)
024 7 $a10.1007/978-1-4615-6097-5$2doi
024 7 $a10.1007/978-1-4757-6252-5$2doi
035 $a(OCoLC)840286065$z(OCoLC)912384471$z(OCoLC)935298377
050 4 $aTP248.65.F66
072 7 $aTDCT$2bicssc
072 7 $aTEC012000$2bisacsh
082 04 $a641.3$223
100 1 $aBlakistone, B. A.
245 10 $aPrinciples and Applications of Modified Atmosphere Packaging of Foods /$cedited by B.A. Blakistone.
250 $aSecond edition.
260 $aBoston, MA :$bSpringer US,$c1997.
300 $a1 online resource (293 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
347 $atext file$bPDF$2rda
520 $aModified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.
505 0 $a1 Introduction -- 1.1 Definitions, terminology and abbreviations -- 1.2 Methods of atmosphere modification in packaged foods -- 1.3 Gases used in MAP -- References -- 2 Markets for MAP foods -- 2.1 Introduction -- 2.2 History of CAP, MAP and vacuum packaging -- 2.3 Europe -- 2.4 USA and Canada -- 2.5 Contemporary issues in MAP technologies -- 2.6 Conclusion -- 3 MAP machinery -- 3.1 Historical development -- 3.2 Gases -- 3.3 Packaging material -- 3.4 Packaging machines -- 3.5 Chamber machines -- 3.6 Flexible form-fill-seal machine systems -- 3.7 Fail-safe assurance -- 3.8 Automatic product feeding systems -- 3.9 Conclusion -- 4 Packaging materials for MAP of foods -- 4.1 Introduction -- 4.2 Plastic films commonly used in MAP -- 4.3 Combination of films -- 4.4 Typical specifications for MAP use -- 4.5 Seal system and quality -- 4.6 Legislation and the environment -- 5 Quality assurance of MAP products -- 5.1 Introduction -- 5.2 Safety and quality of MAP foods -- 5.3 Application of HACCP to MAP foods -- 5.4 Total quality management and quality of MAP foods -- 5.5 Combining hazard analysis with both critical control point and total quality control -- 5.6 International Organization for Standardization and ISO 9000 series as a quality management tool -- 5.7 Inspection and testing methods -- 5.8 Regulatory aspects of MAP foods -- 5.9 Summary -- Ref -- 6 Fresh-cut produce -- 6.1 Introduction -- 6.2 Product respiration and MAP -- 6.3 Quality maintenance -- 6.4 Safety of MAP produce -- 6.5 Packaging materials -- 6.6 Future industry needs -- References -- 7 Bakery products -- 7.1 Introduction -- 7.2 Factors governing shelf life -- 7.3 Methods of extending mould-free shelf-life -- 7.4 MAP -- 7.5 Conclusions -- References -- 8 Dairy foods, multi-component products, dried foods and beverages -- 8.1 Dairy products -- 8.2 Coffee -- 8.3 Tea -- 8.4 Snacks -- 8.4.1 Nuts -- 8.6 Fruit juices and other beverages -- 8.7 Use of MAP in combination with other processes -- References -- 9 Fish and shellfish -- 9.1 Introduction -- 9.2 Spoilage of fish -- 9.3 Gaseous preservatives used in modified atmosphere storage of fish -- 9.4 Changes occurring during storage of fish products in MAP -- 9.5 Adjuvant treatments -- 9.6 Conclusion -- References -- 10 Meats and poultry -- 10.1 Introduction -- 10.2 Microbiology of red meats -- 10.3 Packaging of meats and poultry -- 10.4 Vacuum packaging -- 10.5 Gas atmospheres -- 10.6 MAP storage of poultry -- 10.7 Meat products -- 10.8 Effects of MAP on selected meat products -- 10.9 Safety aspects of MAP -- 10.10 The Future 281 -- References.
650 0 $aChemistry.
650 0 $aFood science.
650 7 $aFood science.$2fast$0(OCoLC)fst02003714
650 7 $aChemistry.$2fast$0(OCoLC)fst00853344
655 4 $aElectronic books.
776 08 $iPrinted edition:$z9780834216822
856 40 $3ProQuest Ebook Central$uhttp://public.ebookcentral.proquest.com/choice/publicfullrecord.aspx?p=3080749
856 40 $3SpringerLink$uhttps://doi.org/10.1007/978-1-4615-6097-5
856 40 $3SpringerLink$uhttps://doi.org/10.1007/978-1-4757-6252-5
856 40 $3SpringerLink$uhttp://link.springer.com/10.1007/978-1-4615-6097-5
938 $aProQuest Ebook Central$bEBLB$nEBL3080749
029 1 $aAU@$b000051690070
029 1 $aNZ1$b15040248
029 1 $aNZ1$b15625807
994 $aZ0$bP4A
948 $hNO HOLDINGS IN P4A - 58 OTHER HOLDINGS