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

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

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
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