Table of Contents: Handbook of food preservation /

Handbook of food preservation /

Bibliographic Details
Other Authors:	Rahman, Shafiur.
Format:	Book
Language:	English
Published:	Boca Raton : CRC Press, 2007.
Edition:	Second edition.
Series:	Food science and technology (Taylor & Francis)
Subjects:	Food > Preservation.
Online Access:	View fulltext via EzAccess

Table of Contents:

part Part 1: Preservation of Fresh Food Products
chapter 1 Food Preservation: Overview /
Mohammad Shafiur Rahman
chapter 2 Postharvest Physiology of Fruit and Vegetables /
Vijay Kumar Mishra and T.V. Gamage
chapter 3 Postharvest Handling and Treatments of Fruits and Vegetables /
Vijay Kumar Mishra and T.V. Gamage
chapter 4 Postharvest Handling of Grains and Pulses /
Ajit K. Mahapatra
chapter 5 Minimal Processing of Fruits and Vegetables /
Conrad O. Perera
chapter 6 Postharvest Handling and Preservation of Fresh Fish and Seafood /
Linus U. Opara
chapter 7 Postharvest Handling of Red Meat /
Isam T. Kadim
chapter 8 Postharvest Handling of Milk /
Nejib Guizani
part Part 2: Preservation Using Chemicals and Microbes
chapter 9 Fermentation as a Method for Food Preservation /
Nejib Guizani
chapter 10 Natural Antimicrobials for Food Preservation* /
Eddy J. Smid
chapter 11 Antioxidants in Food Preservation /
Jan Pokorny
chapter 12 pH in Food Preservation /
Mohammad Shafiur Rahman
chapter 13 Nitrites in Food Preservation /
Mohammad Shafiur Rahman
part Part 3: Preservation by Controlling Water, Structure, and Atmosphere
chapter 14 Modified-Atmosphere Packaging of Produce* /
Leon G. M. Gorris
chapter 15 Glass Transition and State Diagram of Foods /
Mohammad Shafiur Rahman
chapter 16 Food Preservation and Processing Using Membranes /
Shyam S. Sablani
chapter 17 Stickiness and Caking in Food Preservation /
Bhesh R. Bhandari
chapter 18 Drying and Food Preservation /
Mohammad Shafiur Rahman
chapter 19 Osmotic Dehydration of Foods /
Mohammad Shafiur Rahman
chapter 20 Water Activity and Food Preservation /
Mohammad Shafiur Rahman
chapter 21 Surface Treatments and Edible Coatings in Food Preservation /
Elizabeth A. Baldwin
chapter 22 Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives /
Ronald B. Pegg
part Part 4: Preservation Using Heat and Energy
chapter 23 Pasteurization and Food Preservation /
M. N. Ramesh
chapter 24 Canning and Sterilization of Foods /
M. N. Ramesh
chapter 25 Cooking and Frying of Foods /
M. N. Ramesh
chapter 26 Food Preservation by Freezing /
Mohammad Shafiur Rahman
chapter 27 Freezing-Melting Process in Liquid Food Concentration /
Mohammad Shafiur Rahman
chapter 28 Microwave Pasteurization and Sterilization of Foods /
Jasim Ahmed
chapter 29 Ultrasound in Food Processing and Preservation /
P.J. Torley and Bhesh R. Bhandari
chapter 30 Food Preservation Aspects of Ohmic Heating* /
Marybeth Lima
chapter 31 Light Energy in Food Preservation /
Mohammad Shafiur Rahman
chapter 32 Irradiation Preservation of Foods /
Mohammad Shafiur Rahman
chapter 33 Pulsed Electric Fields in Food Preservation /
Humberto Vega-Mercado
chapter 34 High-Pressure Treatment in Food Preservation /
Enrique Palou
chapter 35 Applications of Magnetic Field in Food Preservation /
Jasim Ahmed
chapter 36 Combined Methods for Food Preservation /
Lothar Leistner
chapter 37 Update on Hurdle Technology for Mild and Effective Preservation of Foods /
Lothar Leistner
part Part 5: Enhancing Food Preservation by Indirect Approach
chapter 38 Packaging as a Preservation Technique /
Mohammad Shafiur Rahman
chapter 39 Types of Packaging Materials Used for Foods /
Robert H. Driscoll
chapter 40 Food Packaging Interaction /
Shyam S. Sablani
chapter 41 Hygienic Design and Sanitation /
Mohammad Shafiur Rahman
chapter 42 Hazard Analysis and Critical Control Point (HACCP) /
Titus De Silva
chapter 43 Good Manufacturing Practice (GMP) /
Titus De Silva
chapter 44 Commercial Considerations: Managing Profit and Quality /
Anne Perera.

Handbook of food preservation /

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