Handbook of Food Preservation / Edition 2

Handbook of Food Preservation / Edition 2

by M. Shafiur Rahman
     
 

ISBN-10: 1574446061

ISBN-13: 9781574446067

Pub. Date: 07/19/2007

Publisher: Taylor & Francis

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…  See more details below

Overview

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, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation,
high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices.

Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

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Product Details

ISBN-13:
9781574446067
Publisher:
Taylor & Francis
Publication date:
07/19/2007
Series:
Food Science and Technology Series
Edition description:
REV
Pages:
1086
Product dimensions:
7.40(w) x 10.20(h) x 2.20(d)

Table of Contents

Part A: Preservation of Fresh Food Products

Food Preservation: an Overview, Dr. M.S. Rahman

Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage

Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage

Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra

Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera

Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman

Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub

Postharvest Handling of Milk, Dr. N.Guizani

Part B: Preservation Using Chemicals and Microbes

Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw

Natural Antimicrobials for Food Preservation, Dr. L. Gorris

Antioxidants in Food Preservation, Dr. J. Pokorny

pH in Food Preservation, Dr. M.S. Rahman

Nitrides in Food Preservation, Dr. M.S. Rahman

Part C: Preservation by Controlling Water, Structure, and Atmosphere

Modified-Atmosphere Packaging of Produce, Dr. L. Gorris

Glass Transition and State Diagram of Foods, Dr. M.S. Rahman

Food Preservation and Processing using Membranes, Dr. S.S. Sablani

Stickiness and Caking in Food Preservation, Dr. B. Bhandari

Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera

Osmotic Dehydration of Foods, Dr. M.S. Rahman

Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza

Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin

Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg

Part D: Preservation Using Heat and Energy

Pasteurization and Food Preservation, Dr. M. N. Ramesh

Canning and Sterilization of Foods, Dr. M. N. Ramesh

Cooking and Frying of Foods, Dr. M. N. Ramesh

Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz

Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen

Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy

Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari

Food Preservation Aspects of Ohmic Heating, Dr. M. Lima

Light Energy in Food Preservation, Dr. M.S. Rahman

Irradiation Preservation of Foods, Dr. M.S. Rahman

Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson

High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson

Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy

Combined Methods for Food Preservation, Dr. L. Leistner

Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner

Part E: Enhancing Food Preservation by Indirect Approach

Packaging as a Preservation Technique, Dr. M.S. Rahman

Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman

Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman

Hygienic Design and Sanitation, Dr. M.S. Rahman

Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva

Good Manufacturing Practice (GMP), Mr. T.De Silva

Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy

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