| Description |
viii, 809 pages : illustrations ; 26 cm |
| Series |
Food science and technology ; 94 |
|
Food science and technology (Marcel Dekker, Inc.) ; 94
|
| Contents |
Pt. I. Preservation of Fresh Food Products. 1. Purpose of Food Preservation and Processing / M. Shafiur Rahman. 2. Postharvest Handling of Foods of Plant Origin / T. V. Gamage and M. Shafiur Rahman. 3. Postharvest Handling of Foods of Animal Origin / M. Shafiur Rahman -- Pt. II. Conventional Food Preservation Methods. 4. Glass Transition and Other Structural Changes in Foods / M. Shafiur Rahman. 5. Food Preservation by Heat Treatment / M. N. Ramesh. 6. Drying and Food Preservation / M. Shafiur Rahman and Conrad O. Perera. 7. Fruit Juice Concentration and Preservation / M. A. Rao and Alfredo A. Vitali. 8. Food Preservation by Freezing / M. Shafiur Rahman. 9. Natural Antimicrobials for Food Preservation / Eddy J. Smid and Leon G. M. Gorris. 10. Antioxidants in Food Preservation / Jan Pokorny. 11. Water Activity and Food Preservation / M. Shafiur Rahman and Theodore P. Labuza. 12. pH in Food Preservation / M. Shafiur Rahman. 13. Irradiation Preservation of Foods / M. Shafiur Rahman. 14. Nitrites in Food Preservation / M. Shafiur Rahman. 15. Modified-Atmosphere Packaging of Produce / Leon G. M. Gorris and Herman W. Peppelenbos. 16. Combined Methods for Food Preservation / Lothar Leistner -- Pt. III. Potential Food Preservation Methods. 17. Nonthermal Preservation of Liquid Foods Using Pulsed Electric Fields / Humberto Vega-Mercado, M. Marcela Gongora-Nieto and Gustavo V. Barbosa-Canovas [et al.]. 18. Preserving Foods with Electricity: Ohmic Heating / M. Shafiur Rahman. 19. High-Pressure Treatment in Food Preservation / Enrique Palou, Aurelio Lopez-Malo and Gustavo V. Barbosa-Canovas [et al.]. 20. Surface Treatments and Edible Coatings in Food Preservation / Elizabeth A. Baldwin. 21. Encapsulation and Controlled Release in Food Preservation / Ronald B. Pegg and Fereidoon Shahidi. 22. Light and Sound in Food Preservation / M. Shafiur Rahman -- Pt. IV. Enhancing Food Preservation by Indirect Approach. 23. Packaging and Food Preservation / Robert H. Driscoll and Janet L. Paterson. 24. Hazard Analysis and Critical Control Point (HACCP) / Anne Perera and Titus De Silva. 25. Commercial Considerations: Managing Profit and Quality / Anne Perera and Gerard La Rooy |
| Summary |
This comprehensive reference/text covers a wide variety of conventional and potential food preservation techniques with practical value for industrial and academic food scientists, technologists, and engineers. With over 2900 references, tables, and drawings, the Handbook of Food Preservation is an excellent reference for food scientists, technologists, and engineers; composition, nutrition, agricultural, and chemical engineers; quality control personnel; biochemists; microbiologists; and nutritionists; and a valuable text for upper-level undergraduate and graduate students in these disciplines |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available as an electronic book via the World Wide Web to institutions affiliated with netLibrary, Inc |
| Subject |
Food -- Preservation.
|
| Author |
Rahman, Shafiur.
|
| LC no. |
98049271 |
| ISBN |
058513927X (electronic bk.) |
|
0824702093 (acid-free paper) |
|
