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      Book

      Food Analysis and Preservation
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      Book

      Food Analysis and Preservation

      DOI link for Food Analysis and Preservation

      Food Analysis and Preservation book

      Current Research Topics

      Food Analysis and Preservation

      DOI link for Food Analysis and Preservation

      Food Analysis and Preservation book

      Current Research Topics
      Edited ByMichael G. Kontominas
      Edition 1st Edition
      First Published 2012
      eBook Published 17 September 2012
      Pub. Location New York
      Imprint Apple Academic Press
      DOI https://doi.org/10.1201/b13118
      Pages 214
      eBook ISBN 9780429098413
      Subjects Food Science & Technology
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      Kontominas, M.G. (Ed.). (2012). Food Analysis and Preservation: Current Research Topics (1st ed.). Apple Academic Press. https://doi.org/10.1201/b13118

      ABSTRACT

      This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemi

      TABLE OF CONTENTS

      chapter 1|20 pages

      Determination of DSP Toxins in Mussels and Decontamination using Ozonation

      chapter 2|16 pages

      Effect of Light on Vitamin Loss and Shelf Life of Pasteurized Milk Packaged in PET Bottles

      chapter 3|20 pages

      Differentiation of Greek Extra Virgin Olive Oils According to Cultivar and Geographical Origin

      chapter 4|12 pages

      Effect of Irradiation on the Migration of ATBC Plasticizer from P (VDC-VC) Films into Fish Fillets

      chapter 5|20 pages

      Evaluation of Bag-In-Box as Packaging Material for Dry White Wine

      chapter 6|26 pages

      Effect of Ozonation in Combination with Packaging and Refrigeration on Shelf Life Extension of Fresh Tomatoes

      chapter 7|14 pages

      Combined Effect of Essential Oils and Nisin on Shelf Life Extension of Chicken Meat Stored at 4oC

      chapter 8|12 pages

      Combined Effect of Essential Oils and Nisin on the Survival of Listeria monocytogenes in Chicken Meat Packaged Aerobically at 4°C

      chapter 9|12 pages

      Shelf Life Extension of Ground Meat, Stored at 4oC using Chitosan and an Oxygen Absorber

      chapter 10|18 pages

      Control of E. coli O157:H7 in Stirred Yogurt using Mastic and Almond Essential Oils

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