Community Research and Development Information Service - CORDIS


This book consists of papers presented at the final seminar of COST 91 bis, held in Gothenburg, Sweden, in October 1989. The papers are published in three volumes. The first volume is devoted to HTST processing and gives up-to-date information on most of the novel heating methods, partly on equipment and processes, equipment design and process modelling, but also on quality changes in foods caused by these contemporary heating methods. Among the heating methods discussed, many deal in particular with extrusion cooking. Volume 2, on food biotechnology, concentrates on contemporary biotechnologically produced foods as they are marketed today in Europe, because it is felt that much research on already existing food is still needed. Among many topical subjects in this area, sections on starter cultures, fermentation of various commodities including meat, fish, vegetables, fruits and doughs, as well as solid-state fermentation and the health aspects of fermented foods are included. Volume 3, dealing with chilled foods, comprises sections on distribution problems, on storage in modified and controlled atmospheres, as well as a chapter regarding the TTT concept in chilled foods. The subjects also include information on the fate of nutrients during chilled storage and the growth of food poisoning bacteria at low temperatures.

Additional information

Authors: ZEUTHEN P, Danish Meat Products Laboratory, Ministry of Agriculture, Frederiksberg (DK);CHEFTEL J C, Université des Sciences et Techniques du Languedoc, Montpellier (FR);ERIKSSON C, SIK, Gothenburg (SE);GORMLEY T R, The National Food Centre, Dublin (IE);LINKO P, Helsinki University of Technology, Espoo (FI);PAULUS K (EDITORS), Bund für Lebensmittelrecht und Lebensmittelkunde, Bonn (DE)
Bibliographic Reference: EUR 12745 EN (1990) Vol. 1: 383 pp., Vol. 2: 315 pp., Vol. 3: 376 pp.
Availability: Elsevier Science Publishers Ltd., Crown House, Linton Road, Barking, Essex IG11 8JU
ISBN: 1-85166-497-1 (Vol. 3); I
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