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Preface | p. ix |
Acknowledgments | p. xi |
Editor | p. xiii |
Contributors | p. xv |
Preservation of Fresh Food Products | |
Food Preservation: Overview | p. 3 |
Postharvest Physiology of Fruit and Vegetables | p. 19 |
Postharvest Handling and Treatments of Fruits and Vegetables | p. 49 |
Postharvest Handling of Grains and Pulses | p. 73 |
Minimal Processing of Fruits and Vegetables | p. 137 |
Postharvest Handling and Preservation of Fresh Fish and Seafood | p. 151 |
Postharvest Handling of Red Meat | p. 173 |
Postharvest Handling of Milk | p. 203 |
Preservation Using Chemicals and Microbes | |
Fermentation as a Method for Food Preservation | p. 215 |
Natural Antimicrobials for Food Preservation | p. 237 |
Antioxidants in Food Preservation | p. 259 |
pH in Food Preservation | p. 287 |
Nitrites in Food Preservation | p. 299 |
Preservation by Controlling Water, Structure, and Atmosphere | |
Modified-Atmosphere Packaging of Produce | p. 315 |
Glass Transition and State Diagram of Foods | p. 335 |
Food Preservation and Processing Using Membranes | p. 365 |
Stickiness and Caking in Food Preservation | p. 387 |
Drying and Food Preservation | p. 403 |
Osmotic Dehydration of Foods | p. 433 |
Water Activity and Food Preservation | p. 447 |
Surface Treatments and Edible Coatings in Food Preservation | p. 477 |
Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives | p. 509 |
Preservation Using Heat and Energy | |
Pasteurization and Food Preservation | p. 571 |
Canning and Sterilization of Foods | p. 585 |
Cooking and Frying of Foods | p. 625 |
Food Preservation by Freezing | p. 635 |
Freezing-Melting Process in Liquid Food Concentration | p. 667 |
Microwave Pasteurization and Sterilization of Foods | p. 691 |
Ultrasound in Food Processing and Preservation | p. 713 |
Food Preservation Aspects of Ohmic Heating | p. 741 |
Light Energy in Food Preservation | p. 751 |
Irradiation Preservation of Foods | p. 761 |
Pulsed Electric Fields in Food Preservation | p. 783 |
High-Pressure Treatment in Food Preservation | p. 815 |
Applications of Magnetic Field in Food Preservation | p. 855 |
Combined Methods for Food Preservation | p. 867 |
Update on Hurdle Technology for Mild and Effective Preservation of Foods | p. 895 |
Enhancing Food Preservation by Indirect Approach | |
Packaging as a Preservation Technique | p. 907 |
Types of Packaging Materials Used for Foods | p. 917 |
Food Packaging Interaction | p. 939 |
Hygienic Design and Sanitation | p. 957 |
Hazard Analysis and Critical Control Point (HACCP) | p. 969 |
Good Manufacturing Practice (GMP) | p. 1011 |
Commercial Considerations: Managing Profit and Quality | p. 1031 |
Index | p. 1055 |
Table of Contents provided by Ingram. All Rights Reserved. |
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