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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