Handbook of Food PreservationM. Shafiur Rahman With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method. |
Contents
Postharvest Handling of Foods of Plant Origin | 11 |
Postharvest Handling of Foods of Animal Origin | 47 |
1 | 62 |
Glass Transition and Other Structural Changes in Foods | 75 |
Food Preservation by Heat Treatment | 95 |
6 | 103 |
Drying and Food Preservation | 173 |
7 | 181 |
ModifiedAtmosphere Packaging of Produce | 437 |
Combined Methods for Food Preservation | 457 |
N Ramesh Food Engineering Department Central Food Technological Research Institute | 484 |
Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields | 487 |
A Rao Department of Food Science and Technology Cornell UniversityGeneva Geneva | 517 |
Ohmic Heating | 521 |
HighPressure Treatment in Food Preservation | 533 |
Surface Treatments and Edible Coatings in Food Preservation | 577 |
Fruit Juice Concentration and Preservation | 217 |
Food Preservation by Freezing | 259 |
Natural Antimicrobials for Food Preservation | 285 |
Antioxidants in Food Preservation | 309 |
Theodore P Labuza Department of Food Science and Nutrition The University of Minnesota | 339 |
pH in Food Preservation | 383 |
Irradiation Preservation of Foods | 397 |
Nitrites in Food Preservation | 421 |
Encapsulation and Controlled Release in Food Preservation | 611 |
| 661 | |
Light and Sound in Food Preservation | 669 |
Packaging and Food Preservation | 687 |
Hazard Analysis and Critical Control Point HACCP | 735 |
Managing Profit and Quality | 769 |
| 797 | |
Common terms and phrases
acid antimicrobial antioxidants apple application aseptic bacteria bacteriocins cartons cell changes Chem chemical Clostridium botulinum coating coli color components compounds concentration containers cooking cooling crystallization cyclodextrins decrease dehydration drying edible effect electric encapsulation energy enzymes factors film fish flavor food preservation Food Proc food products Food Sci Food Technol freezing frozen fruit juices fruits and vegetables growth HACCP heat high pressure hurdle technology inactivation increase ingredients inhibition irradiation kV/cm lactic acid bacteria lipid liquid Listeria monocytogenes loss Maillard reaction maltodextrin material meat membrane method microbial microorganisms milk modified atmosphere moisture nisin nitrite ohmic heating osmotic oxidation oxygen packaging pasteurization pathogens plant plastic polymer postharvest properties protein pulses reaction reduced shelf sodium sodium nitrite solution spoilage spores stability starch steam sterilization storage sucrose surface temperature texture tion tocopherols treatment vapor vitamins volatile water activity