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
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
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
Nitrites in Food Preservation
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
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
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
Cooking and Frying of Foods
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
Irradiation Preservation of Foods
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
Combined Methods for Food Preservation
Lothar Leistner
Update on Hurdle Technology for Mild and Effective Preservation of Foods
Part 5 Enhancing Food Preservation by Indirect Approach
Packaging as a Preservation Technique
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
Hazard Analysis and Critical Control Point (HACCP)
Titus De Silva
Good Manufacturing Practice (GMP)
Commercial Considerations: Managing Profit and Quality
Anne Perera and Gerard La Rooy
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