Handbook of Food Preservation
Marcel Dekker Inc (Verlag)
978-0-8247-0209-0 (ISBN)
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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.
PRESERVATION OF FRESH FOOD PRODUCTS
Purpose of Food Preservation, M.S. Rahman
Postharvest Handling of Foods of Plant Origin, T.V. Gamage and M.S. Rahman
Postharvest Handling of Foods of Animal Origin, M.S. Rahman
CONVENTIONAL FOOD PRESERVATION METHODS
Glass Transition and Other Structural Changes in Foods, M.S. Rahman
Food Preservation by Heat Treatment, M.N. Ramesh
Drying and Food Preservation, M.S. Rahman and C.O. Perera
Concentration and Food Preservation, M.A Rao
Food Preservation by Freezing, M.S. Rahman
Natural Antimicrobials for Food Preservation, E.J. Smid and L.G M. Gorris
Food Preservation and Antioxidants, J. Pokorny'
Water Activity and Food Preservation, M.S. Rahman and T.P. Labuza
pH in Food Preservation, M.S. Rahman
Irradiation Preservation of Foods, M.S. Rahman
Nitrites in Food Preservation, M.S. Rahman
Modified Atmosphere Packaging of Produce, L.G.M. Gorris and H.W. Peppelenbox
Combined Methods for Food Preservation, L. Leistner
POTENTIAL FOOD PRESERVATION METHODS
Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields, H. Vega-Mercado, M.M. Góngora-Nieto, B.G. Swanson, and G.V. Barbosa-C'novas
Electrifying in Preserving Foods: Ohmic Heating, M.S. Rahman
High Pressure Treatment in Food Preservation, E. Palou, A. López-Malo, G.V. Barbosa-Cánovas, and B.G. Swanson
Surface Treatment and Edible Coating in Food Preservation, E.A. Baldwin
Encapsulation and Controlled Release in Food Preservation, R.B. Pegg and F. Shahidi
Light and Sound in Food Preservation, M.S. Rahman
ENHANCING FOOD PRESERVATION BY INDIRECT APPROACH
Packaging and Food Preservation, R.H. Driscoll and J.L. Paterson
Hazard Analysis and Critical Control Point (HACCP), A. Perera and T. De Silva
Commercial Considerations-Managing Profit and Quality, A. Perera and G. La Rooy
| Erscheint lt. Verlag | 21.1.1999 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 1565 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8247-0209-3 / 0824702093 |
| ISBN-13 | 978-0-8247-0209-0 / 9780824702090 |
| Zustand | Neuware |
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