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Antibiotics in canning.

Ranganna, S. and Girdhari, Lal. (1956) Antibiotics in canning. Bulletin of Central Food Technological Research Institute, 5. pp. 139-142.

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Abstract

Earlier findings that the use of subtilin could substantially reduce the severity of heat treatment In the processing of non_acid foods have been the subject matter of research in recent years in the field of food preservation. Details of the thermal process, the later findings with regard to the effect of antibiotics on spoilage bacteria and their thermal resistance and the mechanism of action of antibiotics have been discussed. The prospects of the use of antibiotics in canning, the evidence of safety required to permit their use In food preservation and the toxicological problems that may arise have been mentioned.

Item Type: Article
Uncontrolled Keywords: antibiotics, canning, food preservation, fruits, vegetables
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 11 Antibiotics Chemistry
600 Technology > 08 Food technology > 06 Preservation and Storage > 01 Canning
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Mar 2015 10:46
Last Modified: 03 Mar 2015 10:46
URI: http://ir.cftri.com/id/eprint/3044

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