Handbook of food preservation

Author(s)

• Rahman, Shafiur

Bibliographic Information

Handbook of food preservation

edited by M. Shafiur Rahman

（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 94）

Marcel Dekker, c1999

Note

Includes bibliographical references and index

Description and Table of Contents

Description

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.

Table of Contents

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. Gongora-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. Lopez-Malo, G.V. Barbosa-Canovas, 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

by "Nielsen BookData"

Details

• NCID: BA40129141
• ISBN:
  • 0824702093
• LCCN: 98049271
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: viii, 809 p.
• Size: 27 cm
• Classification:
  • LCC : TP371
  • DC21 : 664/.028
• Subject Headings:
  • LCSH : Food -- Preservation
• Parent Bibliography ID:
  • BA0033737X