Handbook of Food PreservationM. Shafiur Rahman 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 cr |
Contents
| 3 | |
| 19 | |
Chapter 3 Postharvest Handling and Treatments of Fruits and Vegetables | 49 |
Chapter 4 Postharvest Handling of Grains and Pulses | 73 |
Chapter 5 Minimal Processing of Fruits and Vegetables | 137 |
Chapter 6 Postharvest Handling and Preservation of Fresh Fish and Seafood | 151 |
Chapter 7 Postharvest Handling of Red Meat | 173 |
Chapter 8 Postharvest Handling of Milk | 203 |
Chapter 24 Canning and Sterilization of Foods | 585 |
Chapter 25 Cooking and Frying of Foods | 625 |
Chapter 26 Food Preservation by Freezing | 635 |
Chapter 27 FreezingMelting Process in Liquid Food Concentration | 667 |
Chapter 28 Microwave Pasteurization and Sterilization of Foods | 691 |
Chapter 29 Ultrasound in Food Processing and Preservation | 713 |
Chapter 30 Food Preservation Aspects of Ohmic Heating | 741 |
Chapter 31 Light Energy in Food Preservation | 751 |
Preservation Using Chemicals and Microbes | 213 |
Chapter 9 Fermentation as a Method for Food Preservation | 215 |
Chapter 10 Natural Antimicrobials for Food Preservation | 237 |
Chapter 11 Antioxidants in Food Preservation | 259 |
Chapter 12 pH in Food Preservation | 287 |
Chapter 13 Nitrites in Food Preservation | 299 |
Preservation by Controlling Water Structure and Atmosphere | 313 |
Chapter 14 ModifiedAtmosphere Packaging of Produce | 315 |
Chapter 15 Glass Transition and Stage Diagram of Foods | 335 |
Chapter 16 Food Preservation and Processing Using Membranes | 365 |
Chapter 17 Stickiness and Caking in Food Preservation | 387 |
Chapter 18 Drying and Food Preservation | 403 |
Chapter 19 Osmotic Dehydration of Foods | 433 |
Chapter 20 Water Activity and Food Preservation | 447 |
Chapter 21 Surface Treatments and Edible Coatings in Food Preservation | 477 |
Chapter 22 Encapsulation Stabilization and Controlled Release of Food Ingredients and Bioactives | 509 |
Preservation Using Heat and Energy | 569 |
Chapter 23 Pasteurization and Food Preservation | 571 |
Chapter 32 Irradiation Preservation of Foods | 761 |
Chapter 33 Pulsed Electric Fields in Food Preservation | 783 |
Chapter 34 HighPressure Treatment in Food Preservation | 815 |
Chapter 35 Applications of Magnetic Field in Food Preservation | 855 |
Chapter 36 Combined Methods for Food Preservation | 867 |
Chapter 37 Update on Hurdle Technology for Mild and Effective Preservation of Foods | 895 |
Enhancing Food Preservation by Indirect Approach | 905 |
Chapter 38 Packaging as a Preservation Technique | 907 |
Chapter 39 Types of Packaging Materials Used for Foods | 917 |
Chapter 40 Food Packaging Interaction | 939 |
Chapter 41 Hygienic Design and Sanitation | 957 |
Chapter 42 Hazard Analysis and Critical Control Point HACCP | 969 |
Chapter 43 Good Manufacturing Practice GMP | 1011 |
Managing Profit and Quality | 1031 |
| 1055 | |
Back cover | 1069 |
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Common terms and phrases
Agric antimicrobial antioxidants apple application ascorbic ascorbic acid bacteria bacteriocins browning calcium cell Cereal changes cheese Chem chemical chlorine Clostridium botulinum color components compounds concentration containers cooking cooling crystals cyclodextrin dried drying effect encapsulation enzymes ethylene factors fatty acids fermentation film fish flavor food preservation food products Food Sci Food Technol freezing fresh frozen fruits and vegetables glass transition grain growth harvesting heat increased ingredients inhibition juice lactic acid lactic acid bacteria lipid liquid loss material membrane method microbial Microbiol microencapsulation microorganisms milk modified atmosphere moisture content muscle nisin nitrite osmotic dehydration oxidation oxygen packaging particles pasteurization pathogens phenolic plant polymer Postharvest pressure properties protein rancidity reaction reduced retort ripening salt shelf sodium sodium nitrite solution spoilage spray drying stability starch steam sterilization storage structure sucrose surface Technology temperature texture tissue tocopherols vapor vitamin volatile water activity yeasts