Handbook of Food Preservation

Front Cover
M. Shafiur Rahman
CRC Press, Jan 21, 1999 - Technology & Engineering - 809 pages
2 Reviews
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.
 

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Contents

Purpose of Food Preservation and Processing
1
Postharvest Handling of Foods of Plant Origin
11
Postharvest Handling of Foods of Animal Origin
47
Glass Transition and Other Structural Changes in Foods
75
Food Preservation by Heat Treatment
95
Drying and Food Preservation
173
Fruit Juice Concentration and Preservation
217
Food Preservation by Freezing
259
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
Encapsulation and Controlled Release in Food Preservation
611
Enrique Palou Biological Systems Engineering Washington State University Pullman Wash
661

Natural Antimicrobials for Food Preservation
285
Antioxidants in Food Preservation
309
Water Activity and Food Preservation
339
Irradiation Preservation of Foods
397
Nitrites in Food Preservation
421
ModifiedAtmosphere Packaging of Produce
437
Combined Methods for Food Preservation
457
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
Index
797
Copyright

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