Handbook of food preservation / editor M. Shafiur Rahman.

Format:

Book

Contributor:

Rahman, Shafiur.

Series:

Food science and technology ; 167.

Food science and technology ; 167

Language:

English

Subjects (All):

Food--Preservation.

Food.

Food industry and trade.

Physical Description:

1 online resource (1088 p.)

Edition:

2nd ed.

Place of Publication:

Boca Raton : Taylor & Francis, c2007.

Language Note:

English

Summary:

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods.Extensively revised, reorgani

Contents:

Front cover; Contents; Preface; Acknowledgments; Editor; Contributors; Part 1: Preservation of Fresh Food Products; Chapter 1. Food Preservation: Overview; Chapter 2. Postharvest Physiology of Fruit and Vegetables; Chapter 3. Postharvest Handling and Treatments of Fruits and Vegetables; Chapter 4. Postharvest Handling of Grains and Pulses; Chapter 5. Minimal Processing of Fruits and Vegetables; Chapter 6. Postharvest Handling and Preservation of Fresh Fish and Seafood; Chapter 7. Postharvest Handling of Red Meat; Chapter 8. Postharvest Handling of Milk

Part 2: Preservation Using Chemicals and MicrobesChapter 9. Fermentation as a Method for Food Preservation; Chapter 10. Natural Antimicrobials for Food Preservation*; Chapter 11. Antioxidants in Food Preservation; Chapter 12. pH in Food Preservation; Chapter 13. Nitrites in Food Preservation; Part 3: Preservation by Controlling Water, Structure, and Atmosphere; Chapter 14. Modified-Atmosphere Packaging of Produce*; Chapter 15. Glass Transition and Stage Diagram of Foods; Chapter 16. Food Preservation and Processing Using Membranes; Chapter 17. Stickiness and Caking in Food Preservation

Chapter 18. Drying and Food PreservationChapter 19. Osmotic Dehydration of Foods; Chapter 20. Water Activity and Food Preservation; Chapter 21. Surface Treatments and Edible Coatings in Food Preservation; Chapter 22. Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives; Part 4: Preservation Using Heat and Energy; Chapter 23. Pasteurization and Food Preservation; Chapter 24. Canning and Sterilization of Foods; Chapter 25. Cooking and Frying of Foods; Chapter 26. Food Preservation by Freezing; Chapter 27. Freezing-Melting Process in Liquid Food Concentration

Chapter 28. Microwave Pasteurization and Sterilization of FoodsChapter 29. Ultrasound in Food Processing and Preservation; Chapter 30. Food Preservation Aspects of Ohmic Heating*; Chapter 31. Light Energy in Food Preservation; Chapter 32. Irradiation Preservation of Foods; Chapter 33. Pulsed Electric Fields in Food Preservation; Chapter 34. High-Pressure Treatment in Food Preservation; Chapter 35. Applications of Magnetic Field in Food Preservation; Chapter 36. Combined Methods for Food Preservation; Chapter 37. Update on Hurdle Technology for Mild and Effective Preservation of Foods

Part 5: Enhancing Food Preservation by Indirect ApproachChapter 38. Packaging as a Preservation Technique; Chapter 39. Types of Packaging Materials Used for Foods; Chapter 40. Food Packaging Interaction; Chapter 41. Hygienic Design and Sanitation; Chapter 42. Hazard Analysis and Critical Control Point (HACCP); Chapter 43. Good Manufacturing Practice (GMP); Chapter 44. Commercial Consideration: Managing Profit and Quality; Index; Back cover

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

9786611122942

9781040078808

104007880X

9780429191084

0429191081

9781281122940

1281122947

9781420017373

1420017373

OCLC:

476074627