Food Preservation Techniques

Part 1 Ingredients: The use of natural antimicrobials; Natural antioxidants; Antimicrobial enzymes; Combining natural antimicrobial systems with other preservation techniques: The case of meat; Edible coatings. Part 2 Traditional preservation technologies: The control of pH; The control of water activity; Developments in conventional heat treatment; Combining heat treatment, control of water activity and pressure to preserve foods; Combining traditional and new preservation techniques to control pathogens: the case of E.coli; Developments in freezing. Part 3 Emerging preservation techniques: Biotechnology and reduced spoilage; Membrane filtration techniques in food preservation; High intensity light; Ultrasound as a preservation technology; Modified atmosphere packaging (MAP); Pulsed electric fields; High hydrostatic pressure technology in food preservation. Part 4 Assessing preservation requirements: Modelling food spoilage; Modelling applied to foods: The case of solid foods; Modelling applied to processes: The case of thermal preservation; Food preservation and the development of microbial resistance; Safety criteria for minimally-processed food.