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Handbook of Food Preservation

Edited by: Mohammad Shafiur Rahman

Print publication date:  July  2020
Online publication date:  June  2020

Print ISBN: 9781498740487
eBook ISBN: 9780429091483
Adobe ISBN:

10.1201/9780429091483
 Cite  Marc Record

Book description

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. Since 1999 when the first edition of this book was published, it has facilitated readers? understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.

 

The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.

 

Features:

  • Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin
  • Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite
  • Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release
  • Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field

Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Table of contents

Prelims Download PDF
Chapter  1:  Types of Foods and Food Products Download PDF
Chapter  2:  Food Preservation: An Overview Download PDF
Chapter  3:  Methods of Peeling Fruits and Vegetables Download PDF
Chapter  4:  Postharvest Physiology of Fruits and Vegetables Download PDF
Chapter  5:  Postharvest Handling and Treatments of Fruits and Vegetables Download PDF
Chapter  6:  Structure, Composition, and Harvesting of Grains and Pulses Download PDF
Chapter  7:  Postharvest Handling of Grains and Pulses Download PDF
Chapter  8:  Postharvest Handling and Preservation of Fresh Fish and Seafood Download PDF
Chapter  9:  Postharvest Storage and Safety of Meat Download PDF
Chapter  10:  Broiler Meat Production and Postharvest Quality Parameters Download PDF
Chapter  11:  Postharvest Handling of Milk Download PDF
Chapter  12:  Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs Download PDF
Chapter  13:  Minimal Processing of Fruit and Vegetables Download PDF
Chapter  14:  Preservation of Part-Baked Products Download PDF
Chapter  15:  Hurdle Technology (Combined Methods) for Food Preservation: Theory and Basic Aspects Download PDF
Chapter  16:  Hurdle Technology (Combined Methods) for Food Preservation: Applications Download PDF
Chapter  17:  Fermentation as a Food Biopreservation Technique Download PDF
Chapter  18:  Natural Antimicrobials for Food Preservation Download PDF
Chapter  19:  Antioxidants in Food Preservation Download PDF
Chapter  20:  pH in Food Preservation Download PDF
Chapter  21:  Nitrites in Food Preservation Download PDF
Chapter  22:  Modified-Atmosphere Packaging of Produce* Download PDF
Chapter  23:  Glass Transition Concepts in Food Preservation Download PDF
Chapter  24:  State Diagrams and Their Applications in Food Preservation Download PDF
Chapter  25:  Concentration Using Membranes Download PDF
Chapter  26:  Stickiness and Caking in Food Preservation Download PDF
Chapter  27:  Drying Methods Used in Food Preservation Download PDF
Chapter  28:  Quality Changes during Drying of Foods Download PDF
Chapter  29:  Smoking and Food Preservation Download PDF
Chapter  30:  Osmotic Dehydration of Foods Download PDF
Chapter  31:  Fundamentals of Water Activity Concept Download PDF
Chapter  32:  Water Activity and Food Preservation Download PDF
Chapter  33:  Surface Treatments and Edible Coatings in Food Preservation Download PDF
Chapter  34:  Food and Bioactive Encapsulation Download PDF
Chapter  35:  Pasteurization and Food Preservation Download PDF
Chapter  36:  Canning and Sterilization of Foods Download PDF
Chapter  37:  Cooking and Frying of Foods Download PDF
Chapter  38:  Extrusion Processing of Foods Download PDF
Chapter  39:  Food Preservation by Freezing Download PDF
Chapter  40:  Freezing Methods of Foods Download PDF
Chapter  41:  The Freezing–Melting Process in Liquid Food Concentration Download PDF
Chapter  42:  Microwave Pasteurization and Sterilization of Foods Download PDF
Chapter  43:  Ultrasound in Food Processing and Preservation Download PDF
Chapter  44:  Ohmic Heating and Food Preservation Download PDF
Chapter  45:  UV Light in Food Preservation Download PDF
Chapter  46:  High-Intensity Pulsed Light for Food Preservation Download PDF
Chapter  47:  Irradiation Preservation of Foods Download PDF
Chapter  48:  Pulsed Electric Fields in Food Preservation Download PDF
Chapter  49:  High-Pressure Preservation of Foods Download PDF
Chapter  50:  Applications of Magnetic Field in Food Preservation Download PDF
Chapter  51:  A Glance at Nutrition Download PDF
Chapter  52:  Packaging as a Preservation Technique Download PDF
Chapter  53:  Types of Packaging Materials Used for Foods Download PDF
Chapter  54:  Food–Packaging Interactions Download PDF
Chapter  55:  Bioactive Food Packaging Download PDF
Chapter  56:  Hygienic Design and Sanitation Download PDF
Chapter  57:  Hazard Analysis and Critical Control Point (HACCP) Download PDF
Chapter  58:  Good Manufacturing Practice (GMP) Download PDF
Chapter  59:  Pesticide Residues in Foods: Their Sources and Reduction Download PDF
Chapter  60:  Biotechnology in Foods Download PDF
Chapter  61:  Food Laws, Regulations, and Standards Download PDF
Chapter  62:  Commercial Considerations: Managing Profit and Quality Download PDF
Index Download PDF
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