Progress in Food Preservation
Rajeev Bhat (Editor), Abd Karim Alias (Editor), Gopinadham Paliyath (Editor)

1. Edition - February 2012
2012. 656 Pages,
ISBN-10: 0-470-65585-2
ISBN-13: 978-0-470-65585-6 - John & Sons

Detailed description

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:
* Novel decontamination techniques
* Novel preservation techniques
* Active and atmospheric packaging
* Food packaging
* Mathematical modelling of food preservation processes
* Natural preservatives

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.


Preface xix

Contributors xxi

Part I Active and Atmospheric Packaging 1

1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3

2 Active and Intelligent Packaging of Food 23

3 Modified-Atmosphere Storage of Foods 49

4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67

5 Coating Technology for Food Preservation 111
Chamorn Chawengkijwanich and Phikunthong Kopermsub

Part II Novel Decontamination Techniques 129

6 Biological Materials and Food-Drying Innovations 131

7 Atmospheric Freeze Drying 143

8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161

9 Dehydration of Fruit and Vegetables in Tropical Regions 191

10 Developments in the Thermal Processing of Food 211

11 Ozone in Food Preservation 231

12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247

13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277

14 Salting Technology in Fish Processing 297

15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315

16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331

17 Use of Electron Beams in Food Preservation 343

Part III Modelling 373

18 Treatment of Foods using High Hydrostatic Pressure 375

19 Role of Predictive Microbiology in Food Preservation 389

20 Factors Affecting the Growth of Microorganisms in Food 405

21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429

Part IV Use of Natural Preservatives 451

22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453

23 Bacteriocins: Recent Advances and Opportunities 485

24 Application of Botanicals as Natural Preservatives in Food 513

25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531

26 Essential Oils and Other Plant Extracts as Food Preservatives 539

27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581

28 Preservation of Plant and Animal Foods: An Overview 603

References 609

Index 613

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