Rajeev Bhat is a Senior Lecturer in the Food Technology Division at the University Sains Malaysia, specialising in food safety and nutrition. His research interests include: food nanotechnology, nutraceuticals, microbial technology and the application of modern food preservation technology. Presently, he is involved in teaching food microbiology and food chemistry. Dr Bhat has published more than 50 papers in peer reviewed international and national journals. He has several book chapters to his credit and has co-edited a book on food biotechnology.

A.K. Alias joined the School of Industrial Technology at the University Sains Malaysia in 1994 after obtaining his PhD in Food Technology from University of Reading. He teaches food processing and preservation, physical properties of foods and food ingredients. His research interests are mainly in the fundamental aspects of structure-property relationships and the technological applications of starch and non-starch polysaccharides. He is the group leader of the Food Biopolymer Research Group, a virtual research group established to undertake extensive research on food biopolymers. He has published more than 60 papers in international journals and proceedings and presented more than 40 conference papers.

Gopinadhan Paliyath is a Professor at the University of Guelph, Canada. His research is primarily in the area of biochemistry, specifically pertaining to fruits and vegetables, and in relation to their senescence (ethylene, signal transduction, calcium second messenger system), shelf life and quality, nutraceutical ingredients and their mechanism of action. Recent research includes investigations on the role of phospholipase D (PLD) in membrane homeostasis and signal transduction.

Preface	p. xix
Contributors	p. xxi
Active and Atmospheric Packaging	p. 1
Selected Techniques to Decontaminate Minimally Processed Vegetables	p. 3
Introduction	p. 3
UV-C light	p. 4
Pulsed light	p. 6
Electrolysed oxidizing water	p. 8
Ozone	p. 11
Low-temperature blanching	p. 15
Active and Intelligent Packaging of Food	p. 23
Introduction	p. 23
Active scavengers	p. 25
Active releasers/emitters	p. 29
Intelligent packaging	p. 37
Nanotechnology in active and intelligent packaging	p. 39
Future trends	p. 41
Further sources of information	p. 42
Modified-Atmosphere Storage of Foods	p. 49
Introduction	p. 49
Modified atmosphere	p. 50
Effects of modified gas atmospheres on microorganisms and foods	p. 55
Application of modified atmospheres for food preservation	p. 60
Food safety and future outlook	p. 63
Conclusions	p. 63
Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products	p. 67
Introduction	p. 67
Physical treatments	p. 68
Chemical treatments	p. 75
Quality-improving agents	p. 82
Antibrowning agents	p. 83
Natural products	p. 84
Other methods, such as oxygen scavengers and coatings	p. 89
Biocontrol	p. 90
Coating Technology for Food Preservation	p. 111
Introduction	p. 111
Progress in relevant materials and their applications in coating	p. 112
Progress in coating methodology	p. 118
Future trends in coating technology	p. 121
Conclusions	p. 122
Novel Decontamination Techniques	p. 129
Biological Materials and Food-Drying Innovations	p. 131
Introduction	p. 131
Microwave drying	p. 133
Radio frequency drying	p. 134
Infrared drying	p. 136
Refractance windowTM drying	p. 138
Atmospheric Freeze Drying	p. 143
Introduction	p. 143
Basic principles	p. 144
Types of atmospheric freeze dryer and application	p. 146
A novel approach to AFD	p. 149
Model	p. 156
Conclusions	p. 158
Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products	p. 161
Introduction	p. 161
Methods of drying	p. 165
Some results	p. 168
Conclusions	p. 186
Dehydration of Fruit and Vegetables in Tropical Regions	p. 191
Introduction	p. 191
Forms of water	p. 192
Advantages of dried foods	p. 192
Drying processes	p. 193
Dehydration	p. 196
Evaporation and concentration	p. 200
Spoilage of dried fruits and vegetables	p. 203
Merits of dehydration over sun drying	p. 203
Effects of dehydration on nutritive value of fruits and vegetables	p. 204
Effects of drying on microorganisms	p. 204
Effect of drying on enzyme activity	p. 205
Influence of drying on pigments	p. 205
Reconstitution test	p. 205
Drying parameters	p. 208
Developments in the Thermal Processing of Food	p. 211
Introduction	p. 211
Thermal processing	p. 212
Innovative thermal processing techniques	p. 215
Ozone in Food Preservation	p. 231
Introduction	p. 231
History	p. 232
Chemistry	p. 232
Generation	p. 233
Antimicrobial effect	p. 234
Applications	p. 236
Toxicity and safety of personnel	p. 241
Conclusion	p. 241
Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods	p. 247
Introduction	p. 247
The working principles of high hydrostatic pressure	p. 248
Microbial inactivation by high hydrostatic pressure	p. 249
Effect of high pressure on the physical and biochemical characteristics of food systems	p. 251
Applications of high hydrostatic pressure to specific food commodities	p. 253
Conclusions	p. 268
Pulsed Electric Fields for Food Preservation: An Update on Technological Progress	p. 277
Introduction	p. 277
Historical background of pulsed electric fields	p. 278
Pulsed electric field processing	p. 278
Mechanisms and factors affecting pulsed electric fields	p. 279
Pulsed electric field applications in food processing	p. 280
Nanosecond pulsed electric fields	p. 281
Impacts of pulsed electric fields on antioxidant features	p. 282
Effects of pulsed electric fields on solid textures	p. 286
Starch modification by pulsed electric fields	p. 286
Conclusions	p. 289
Salting Technology in Fish Processing	p. 297
Introduction	p. 297
Process steps in salting technology	p. 298
Factors affecting the penetration of salt	p. 304
Ripening of salted fish	p. 307
Conclusion	p. 312
Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species	p. 315
Introduction	p. 315
Sources of contamination of fish	p. 316
Fish as a perishable food	p. 316
Indicators of deterioration in frozen fish	p. 318
Bacterial food poisoning in seafood	p. 318
Methods used for assessing deteriorative changes in fish	p. 319
Study of three marine fish species	p. 323
Conclusions	p. 328
Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide	p. 331
Introduction: cassava production and importance	p. 331
Nutritional value	p. 331
Cassava utilization	p. 332
Factors that limit cassava utilization, and its toxicity	p. 333
Cassava processing	p. 336
Storage of processed cassava products	p. 339
Use of Electron Beams in Food Preservation	p. 343
Introduction	p. 343
Food irradiation, source and technology	p. 344
The food industry and electron-beam irradiation	p. 346
Electron-beam irradiation and microorganisms	p. 364
Conclusion and future outlook	p. 365
Modelling	p. 373
Treatment of Foods using High Hydrostatic Pressure	p. 375
Introduction	p. 375
Pressure and the earth	p. 376
Main factors characterizing high hydrostatic pressure	p. 376
Historical perspective	p. 377
High hydrostatic pressure process and equipment	p. 378
Commercal high hydrostatic pressure-treated food products around the world	p. 381
Consumer acceptance of high hydrostatic pressure processing	p. 382
Role of Predictive Microbiology in Food Preservation	p. 389
Microorganisms in foods	p. 389
Predictive microbiology	p. 391
Software packages and web applications in predictive microbiology	p. 400
Applications of predictive microbiology in food preservation	p. 402
Factors Affecting the Growth of Microorganisms in Food	p. 405
Introduction	p. 405
Intrinsic factors	p. 406
Extrinsic factors	p. 417
Implicit factors	p. 423
Processing factors	p. 424
Interaction between factors	p. 425
A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce	p. 429
Introduction: the management of food safety requires a holistic approach	p. 429
Microbial quality management starts in production	p. 431
Processing of fresh produce is a key step in quality preservation	p. 433
Monitoring the entire food supply chain	p. 437
The improvement of compliance by increasing awareness	p. 442
Last but not least: consumers	p. 443
Conclusion	p. 444
Use of Natural Preservatives	p. 451
Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives	p. 453
Introduction	p. 453
Antimicrobial potential of LAB	p. 455
Bacteriocins	p. 456
Food applications	p. 458
Hurdle technology to enhance food safety	p. 468
Bacteriocins in packaging films	p. 471
Conclusions	p. 473
Bacteriocins: Recent Advances and Opportunities	p. 485
Introduction	p. 485
Bacteriocins produced by LAB	p. 486
Bioprotection against pathogenic bacteria	p. 493
Bioprotection against spoilage microorganisms	p. 500
Medical and veterinary potential of LAB bacteriocins	p. 501
Conclusion	p. 501
Application of Botanicals as Natural Preservatives in Food	p. 513
Introduction	p. 513
Antibacterials	p. 514
Antifungals	p. 517
Antioxidants	p. 518
Applications	p. 520
Conclusion	p. 523
Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges	p. 531
Introduction	p. 531
Some tropical medicinal plants with potential food-processing value	p. 532
Conclusion	p. 535
Essential Oils and Other Plant Extracts as Food Preservatives	p. 539
Background	p. 539
Secondary metabolites of plants	p. 542
Modes of action of essential oils and plant extracts	p. 544
Specific applications of plant extracts in the food industry	p. 545
Medicinal plants and the regulations governing the use of botanical biocides	p. 564
Future perspectives	p. 568
Conclusions	p. 569
Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics	p. 581
Introduction	p. 581
Common insect pests of stored food grains in the tropics	p. 583
Advances in stored-product insect pest control in the tropics	p. 590
Advances in development of botanical pesticides in the tropics	p. 592
Prospects of botanical pesticides	p. 597
Preservation of Plant and Animal Foods: An Overview	p. 603
Introduction: definition and principles	p. 603
Food preservation methods	p. 603
Conclusion	p. 609
References	p. 609
Index	p. 613
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