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Food Science and Technology Ser.: Handbook of Food Preservation by M. Shafiur...
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- ISBN
- 9781574446067
- Subject Area
- Technology & Engineering
- Publication Name
- Handbook of Food Preservation
- Publisher
- CRC Press LLC
- Item Length
- 10.3 in
- Subject
- Food Science
- Publication Year
- 2007
- Series
- Food Science and Technology Ser.
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 2.1 in
- Item Weight
- 76.2 Oz
- Item Width
- 7.3 in
- Number of Pages
- 1088 Pages
關於產品
Product Identifiers
Publisher
CRC Press LLC
ISBN-10
1574446061
ISBN-13
9781574446067
eBay Product ID (ePID)
50943288
Product Key Features
Number of Pages
1088 Pages
Publication Name
Handbook of Food Preservation
Language
English
Publication Year
2007
Subject
Food Science
Type
Textbook
Subject Area
Technology & Engineering
Series
Food Science and Technology Ser.
Format
Hardcover
Dimensions
Item Height
2.1 in
Item Weight
76.2 Oz
Item Length
10.3 in
Item Width
7.3 in
Additional Product Features
Edition Number
2
Intended Audience
Scholarly & Professional
LCCN
2006-100043
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
664/.028
Table Of Content
Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Post-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K Mahapatra Minimal Processing of Fruits and Vegetables, Dr. C.O. Perera Postharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. Rahman Postharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.Mahgoub Postharvest Handling of Milk, Dr. N.Guizani Part B: Preservation Using Chemicals and Microbes Fermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. Mothershaw Natural Antimicrobials for Food Preservation, Dr. L. Gorris Antioxidants in Food Preservation, Dr. J. Pokorny pH in Food Preservation, Dr. M.S. Rahman Nitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. Gorris Glass Transition and State Diagram of Foods, Dr. M.S. Rahman Food Preservation and Processing using Membranes, Dr. S.S. Sablani Stickiness and Caking in Food Preservation, Dr. B. Bhandari Drying and Food Preservation, Dr. M.S. Rahman and Dr. C. Perera Osmotic Dehydration of Foods, Dr. M.S. Rahman Water Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. Labuza Surface Treatments and Edible Coating in Food Preservation, Dr. E.A. Baldwin Encapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. Pegg Part D: Preservation Using Heat and Energy Pasteurization and Food Preservation, Dr. M. N. Ramesh Canning and Sterilization of Foods, Dr. M. N. Ramesh Cooking and Frying of Foods, Dr. M. N. Ramesh Food Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez Ruiz Freezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. Chen Microwave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. Ramaswamy Ultrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. Bhandari Food Preservation Aspects of Ohmic Heating, Dr. M. Lima Light Energy in Food Preservation, Dr. M.S. Rahman Irradiation Preservation of Foods, Dr. M.S. Rahman Pulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. Swanson High Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. Swanson Applications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. Ramaswamy Combined Methods for Food Preservation, Dr. L. Leistner Update on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. Leistner Part E: Enhancing Food Preservation by Indirect Approach Packaging as a Preservation Technique, Dr. M.S. Rahman Types of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. Rahman Food Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. Rahman Hygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De Silva Good Manufacturing Practice (GMP), Mr. T.De Silva Commercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy
Edition Description
Revised edition,New Edition
Synopsis
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes., Updated and expanded from 25 to 44 chapters, the Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and new techniques that are most important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.
LC Classification Number
TP371.H26 2007
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