Handbook of food preservation /
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
c2007.
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| Edition: | 2nd ed. |
| Series: | Food science and technology
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| Subjects: |
Table of Contents:
- Part A: Preservation of Fresh Food Products: Food Preservation: an Overview.
- Postharvest Physiology of Fruits and Vegetables.
- Postharvest Handling and Treatments of Fruits and Vegetables.
- Post-Harvest Handling of Grains and Pulses.
- Minimal Processing of Fruits and Vegetables.
- Postharvest Handling and Preservation of Fish and Seafood.
- Postharvest Handing of Red Meat.
- Postharvest Handling of Milk.
- Preservation Using Chemicals and Microbes.
- Part B: Preservation Using Chemicals and Microbes - - Fermentation as a Method for Food Preservation.
- Natural Antimicrobials for Food Preservation.
- Antioxidants in Food Preservation.
- pH in Food Preservation.
- Nitrides in Food Preservation.
- Part C: Preservation by Controlling Water, Structure, and Atmosphere .
- Modified-Atmosphere Packaging of Produce.
- Glass Transition and State Diagram of Foods.
- Food Preservation and Processing using Membranes.
- Stickiness and Caking in Food Preservation.
- Drying and Food Preservation.
- Osmotic Dehydration of Foods.
- Water Activity and Food Preservation.
- Surface Treatments and Edible Coating in Food Preservation.
- Encapsulation and Controlled Release of Food Ingredients and Bioactives.
- Part D: Preservation Using Heat and Energy.
- Pasteurization and Food Preservation.
- Canning and Sterilization of Foods.
- Cooking and Frying of Foods.
- Food Preservation by Freezing.
- Freezing-Melting (FM) Process in Food Concentration.
- Microwave Pasteurization and Sterilization of Foods .
- Ultrasound in Food Processing and Preservation.
- Food Preservation Aspects of Ohmic Heating.
- Light Energy in Food Preservation.
- Irradiation Preservation of Foods.
- Pulsed Electric Field in Food Preservation.
- High Pressure Treatment in Food Preservation.
- Applications of Magnetic Field in Food Preservation.
- Combined Methods for Food Preservation.
- Update on Hurdle Technology for Mild and Effective Preservation of Foods.
- Part E: Enhancing Food Preservation by Indirect Approach.
- Packaging as a Preservation Techniques.
- Types of Packaging Materials Used for Foods.
- Food Packaging Interaction.
- Hygienic Design and Sanitation .
- Hazard Analysis and Critical Control Point (HACCP).
- Good Manufacturing Practice (GMP).
- Commercial Considerations: Managing Profit and Quality.