FOOD PRESERVATION BY COMBINED METHODS

被引：164

作者：

LEISTNER, L

机构：

[1] Institute for Microbiology, Toxicology and Histology, the Federal Centre for Meat Research

来源：

FOOD RESEARCH INTERNATIONAL | 1992年 / 25卷 / 02期

关键词：

COMBINED METHODS; HURDLE TECHNOLOGY; SHELF STABLE PRODUCTS; INTERMEDIATE MOISTURE FOOD; WATER ACTIVITY;

D O I：

10.1016/0963-9969(92)90158-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Foods preserved by combined methods remain stable and safe even without refrigeration, and are high in sensory and nutritive properties due to the gentle processes applied. The concept is gaining ground in industrialized as well as in developing countries. Several topics will be discussed briefly: (1) water activity, (2) hurdle effect, (3) hurdle technology (4) shelf stable products, (5) intermediate moisture foods, and (6) perspectives.

引用

页码：151 / 158

页数：8

共 23 条

[1]

CHIRIFE J, 1991, FOOD SCI TECHNOL-LEB, V24, P9

[2]

CHIRIFE J, 1980, J FOOD TECHNOL, V15, P59

[3]

FOX M, 1982, LEBENSM WISS TECHNOL, V15, P321

[4]

HECHELMANN H, 1985, JAHRESBERICHT BUNDES, pC27

[5]

HECHELMANN H, 1984, MITTEILUNGSBLATT BUN, V84, P5894

[6]

HECHELMANN H, 1991, BMVG FBWM9111DOKBW00

[7]

Leistner L., 1979, In 'Food microbiology and technology' [see FSTA (1981) 13 3B17]., P35

[8] FERMENTED AND INTERMEDIATE-MOISTURE MEAT-PRODUCTS [J].

LEISTNER, L .

OUTLOOK ON AGRICULTURE, 1991, 20 (02) :113-119

[9]

LEISTNER L, 1986, FLEISCHWIRTSCHAFT, V66, P290

[10]

Leistner L., 1970, Fleischwirtschaft, V50, P1547

← 1 2 3 →