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9781574446067

Handbook of Food Preservation, Second Edition

by Rahman; M. Shafiur
  • ISBN13:

    9781574446067

  • ISBN10:

    1574446061

  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 2007-07-16
  • Publisher: CRC Press

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Summary

Recent advances in the multi-disciplinary science of food preservation now enable manufacturers 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.

Table of Contents

Prefacep. ix
Acknowledgmentsp. xi
Editorp. xiii
Contributorsp. xv
Preservation of Fresh Food Products
Food Preservation: Overviewp. 3
Postharvest Physiology of Fruit and Vegetablesp. 19
Postharvest Handling and Treatments of Fruits and Vegetablesp. 49
Postharvest Handling of Grains and Pulsesp. 73
Minimal Processing of Fruits and Vegetablesp. 137
Postharvest Handling and Preservation of Fresh Fish and Seafoodp. 151
Postharvest Handling of Red Meatp. 173
Postharvest Handling of Milkp. 203
Preservation Using Chemicals and Microbes
Fermentation as a Method for Food Preservationp. 215
Natural Antimicrobials for Food Preservationp. 237
Antioxidants in Food Preservationp. 259
pH in Food Preservationp. 287
Nitrites in Food Preservationp. 299
Preservation by Controlling Water, Structure, and Atmosphere
Modified-Atmosphere Packaging of Producep. 315
Glass Transition and State Diagram of Foodsp. 335
Food Preservation and Processing Using Membranesp. 365
Stickiness and Caking in Food Preservationp. 387
Drying and Food Preservationp. 403
Osmotic Dehydration of Foodsp. 433
Water Activity and Food Preservationp. 447
Surface Treatments and Edible Coatings in Food Preservationp. 477
Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactivesp. 509
Preservation Using Heat and Energy
Pasteurization and Food Preservationp. 571
Canning and Sterilization of Foodsp. 585
Cooking and Frying of Foodsp. 625
Food Preservation by Freezingp. 635
Freezing-Melting Process in Liquid Food Concentrationp. 667
Microwave Pasteurization and Sterilization of Foodsp. 691
Ultrasound in Food Processing and Preservationp. 713
Food Preservation Aspects of Ohmic Heatingp. 741
Light Energy in Food Preservationp. 751
Irradiation Preservation of Foodsp. 761
Pulsed Electric Fields in Food Preservationp. 783
High-Pressure Treatment in Food Preservationp. 815
Applications of Magnetic Field in Food Preservationp. 855
Combined Methods for Food Preservationp. 867
Update on Hurdle Technology for Mild and Effective Preservation of Foodsp. 895
Enhancing Food Preservation by Indirect Approach
Packaging as a Preservation Techniquep. 907
Types of Packaging Materials Used for Foodsp. 917
Food Packaging Interactionp. 939
Hygienic Design and Sanitationp. 957
Hazard Analysis and Critical Control Point (HACCP)p. 969
Good Manufacturing Practice (GMP)p. 1011
Commercial Considerations: Managing Profit and Qualityp. 1031
Indexp. 1055
Table of Contents provided by Ingram. All Rights Reserved.

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