Syllabus For The Subject Principles of Food Preservation

Principles of Food Preservation

 

Preface

 

Acknowledgments

Editor

Contributors

 

Part 1 Preservation of Fresh Food Products

Food Preservation: Overview

Mohammad Shafiur Rahman

 

Postharvest Physiology of Fruit and Vegetables

Vijay Kumar Mishra and T.V. Gamage

 

Postharvest Handling and Treatments of Fruits and Vegetables

Vijay Kumar Mishra and T.V. Gamage

Postharvest Handling of Grains and Pulses

Ajit K. Mahapatra and Yubin Lan

Minimal Processing of Fruits and Vegetables

Conrad O. Perera

Postharvest Handling and Preservation of Fresh Fish and Seafood

Linus U. Opara, Saud M. Al-Jufaili, and Mohammad Shafiur Rahman

Postharvest Handling of Red Meat

Isam T. Kadim and Osman Mahgoub

Postharvest Handling of Milk

Nejib Guizani

Part 2 Preservation Using Chemicals and Microbes

Fermentation as a Method for Food Preservation

Nejib Guizani and Ann Mothershaw

Natural Antimicrobials for Food Preservation

Eddy J. Smid and Leon G. M. Gorris

Antioxidants in Food Preservation

Jan Pokorny

pH in Food Preservation

Mohammad Shafiur Rahman

 

Nitrites in Food Preservation

Mohammad Shafiur Rahman

 

Part 3 Preservation by Controlling Water, Structure,

And Atmosphere

 

 

Modified-Atmosphere Packaging of Produce

Leon G. M. Gorris and Herman W. Peppelenbos

 

Glass Transition and State Diagram of Foods

Mohammad Shafiur Rahman

Food Preservation and Processing Using Membranes

Shyam S. Sablani

Stickiness and Caking in Food Preservation

Bhesh R. Bhandari

Drying and Food Preservation

Mohammad Shafiur Rahman and Conrad O. Perera

Osmotic Dehydration of Foods

Mohammad Shafiur Rahman

 

Water Activity and Food Preservation

Mohammad Shafiur Rahman and Theodore P. Labuza

 

Surface Treatments and Edible Coatings in Food Preservation

Elizabeth A. Baldwin

 

Encapsulation, Stabilization, and Controlled Release of Food Ingredients

and Bioactives

Ronald B. Pegg and Fereidoon Shahidi

 

Part 4 Preservation Using Heat and Energy

Pasteurization and Food Preservation

M. N. Ramesh

Canning and Sterilization of Foods

M. N. Ramesh

Cooking and Frying of Foods

M. N. Ramesh

Food Preservation by Freezing

Mohammad Shafiur Rahman and Jorge F. Velez-Ruiz

Freezing–Melting Process in Liquid Food Concentration

Mohammad Shafiur Rahman, Mushtaque Ahmed, and Xiao Dong Chen

Microwave Pasteurization and Sterilization of Foods

Jasim Ahmed and Hosahalli S. Ramaswamy

 

Ultrasound in Food Processing and Preservation

P.J. Torley and Bhesh R. Bhandari

Food Preservation Aspects of Ohmic Heating

Marybeth Lima

 

Light Energy in Food Preservation

Mohammad Shafiur Rahman

 

Irradiation Preservation of Foods

Mohammad Shafiur Rahman

 

Pulsed Electric Fields in Food Preservation

Humberto Vega-Mercado, M. Marcela Gongora-Nieto,

Gustavo V. Barbosa-Canovas, and Barry G. Swanson

 

High-Pressure Treatment in Food Preservation

Enrique Palou, Aurelio Lopez-Malo, Gustavo V. Barbosa-Canovas, and

Barry G. Swanson

 

Applications of Magnetic Field in Food Preservation

Jasim Ahmed and Hosahalli S. Ramaswamy

 

Combined Methods for Food Preservation

Lothar Leistner

 

Update on Hurdle Technology for Mild and Effective Preservation of Foods

Lothar Leistner

 

Part 5 Enhancing Food Preservation by Indirect Approach

 

Packaging as a Preservation Technique

Mohammad Shafiur Rahman

 

Types of Packaging Materials Used for Foods

 

Robert H. Driscoll and Mohammad Shafiur Rahman

 

Food Packaging Interaction

Shyam S. Sablani and Mohammad Shafiur Rahman

Hygienic Design and Sanitation

Mohammad Shafiur Rahman

Hazard Analysis and Critical Control Point (HACCP)

Titus De Silva

 

Good Manufacturing Practice (GMP)

Titus De Silva

 

Commercial Considerations: Managing Profit and Quality

Anne Perera and Gerard La Rooy

 

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