Hurdle Technologies

Combination Treatments for Food Stability, Safety and Quality

  • Lothar Leistner
  • Grahame W. Gould

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Lothar Leistner, Grahame W. Gould
    Pages 1-15
  3. Lothar Leistner, Grahame W. Gould
    Pages 17-28
  4. Lothar Leistner, Grahame W. Gould
    Pages 29-45
  5. Lothar Leistner, Grahame W. Gould
    Pages 47-50
  6. Lothar Leistner, Grahame W. Gould
    Pages 51-58
  7. Lothar Leistner, Grahame W. Gould
    Pages 59-64
  8. Lothar Leistner, Grahame W. Gould
    Pages 65-89
  9. Lothar Leistner, Grahame W. Gould
    Pages 91-143
  10. Lothar Leistner, Grahame W. Gould
    Pages 145-151
  11. Lothar Leistner, Grahame W. Gould
    Pages 153-160
  12. Back Matter
    Pages 161-194

About this book

Introduction

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Keywords

Novel Food food industry food quality microbiology microorganism

Authors and affiliations

  • Lothar Leistner
    • 1
  • Grahame W. Gould
    • 2
  1. 1.Federal Centre for Meat ResearchKulmbachGermany
  2. 2.BedfordUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-0743-7
  • Copyright Information Kluwer Academic/Plenum Publishers, New York 2002
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5220-4
  • Online ISBN 978-1-4615-0743-7
  • Series Print ISSN 1571-0297
  • About this book