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Handbook of food preservation

Author: Shafiur Rahman
Publisher: Boca Raton : CRC Press, ©2007.
Series: Food science and technology (Taylor & Francis)
Edition/Format:   Print book : English : 2nd edView all editions and formats
Summary:

Offers fundamental and practical aspects of the preservation methods and techniques that are important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Shafiur Rahman
ISBN: 9781574446067 1574446061
OCLC Number: 76901951
Description: xvii, 1068 pages : illustrations ; 26 cm.
Contents: 1. Food preservation : overview / Mohammad Shafiur Rahman --
2. Postharvest physiology of fruit and vegetables / Vijay Kumar Mishra and T.V. Gamage --
3. Postharvest handling and treatments of fruits and vegetables / Vijay Kumar Mishra and T.V. Gamage --
4. Postharvest handling of grains and pulses / Ajit K. Mahapatra and Yubin Lan --
5. Minimal processing of fruits and vegetables / Conrad O. Perera --
6. Postharvest handling and preservation of fresh fish and seafood / Linus U. Opara, Sand M. Al-Jufaili and Mohammad Shafiur Rahman --
7. Postharvest handling of red meat / Isam T. Kadim and Osman Mahgoub --
8. Postharvest handling of milk / Nejib Guizani. 1. Food preservation : overview / Mohammad Shafiur Rahman --
2. Postharvest physiology of fruit and vegetables / Vijay Kumar Mishra and T.V. Gamage --
3. Postharvest handling and treatments of fruits and vegetables / Vijay Kumar Mishra and T.V. Gamage --
4. Postharvest handling of grains and pulses / Ajit K. Mahapatra and Yubin Lan --
5. Minimal processing of fruits and vegetables / Conrad O. Perera --
6. Postharvest handling and preservation of fresh fish and seafood / Linus U. Opara, Sand M. Al-Jufaili and Mohammad Shafiur Rahman --
7. Postharvest handling of red meat / Isam T. Kadim and Osman Mahgoub --
8. Postharvest handling of milk / Nejib Guizani --
9. Fermentation as a method for food preservation / Nejib Guizani and Ann Mothershaw --
10. Natural antimicrobials for food preservation / Eddy J. Smid and Leon G.M. Gorris --
11. Antioxidants in food preservation / Jan Pokorny --
12. pH in food preservation / Mohammad Shafiur Rahman --
13. Nitrites in food preservation / Mohammad Shafiur Rahman --
14. Modified-atmosphere packaging of produce / Leon G.M. Gorris and Herman W. Peppelenbos --
15. Glass transition and state diagram of foods / Mohammad Shafiur Rahman --
16. Food preservation and processing using membranes / Shyam S. Sablani --
17. Stickiness and caking in food preservation / Bhesh R. Bhandari --
18. Drying and food preservation / Mohammad Shafiur Rahman and Conrad O. Perera --
19. Osmotic dehydration of foods / Mohammad Shafiur Rahman --
20. Water activity and food preservation / Mohammad Shafiur Rahman and Theodore P. Labuza --
21. Surface treatments and edible coatings in food preservation / Elizabeth A. Baldwin --
22. Encapsulation, stabilization, and controlled release of food ingredients and bioactives / Ronald B. Pegg and Fereidoon Shahidi --
23. Pasteurization and food preservation / M.N. Ramesh --
24. Canning and sterilization of foods / M.N. Ramesh --
25. Cooking and frying of foods / M.N. Ramesh --
26. Food preservation by freezing / Mohammad Shafiur Rahman and Jorge F. Velez-Ruiz --
27. Freezing-melting process in liquid food concentration / Mohammad Shafiur Rahman, Mushtaque Ahmed and Xiao Dong Chen --
28. Microwave pasteurization and sterilization of foods / Jasim Ahmed and Hosahalli S. Ramaswamy --
29. Ultrasound in food processing and preservation / P.J. Torley and Bhesh R. Bhandari --
30. Food preservation aspects of ohmic heating / Marybeth Lima --
31. Light energy in food preservation / Mohammad Shafiur Rahman --
32. Irradiation preservation of foods / Mohammad Shafiur Rahman --
33. Pulsed electric fields in food preservation / Humberto Vega-Mercado, M. Marcela Gongora-Nieto, Gustavo V. Barbosa-Canovas and Barry G. Swanson --
34. High-pressure treatment in food preservation / Enrique Palou, Aurelio Lapez-Malo, Gustavo V. Barbosa-Canovas and Harry G. Swanson --
35. Applications of magnetic field in food preservation / Jasim Ahmed and Hosahalli S. Ramaswamy --
36. Combined methods for food preservation / Lothar Leistner --
37. Update on hurdle technology for mild and effective preservation of foods / Lothar Leistner --
38. Packaging as a preservation technique / Mohammad Shafiur Rahman --
39. Types of packaging materials used for foods / Robert H. Driscoll and Mohammad Shafiur Rahman --
40. Food packaging interaction / Shyam S. Sablani and Mohammad Shafiur Rahman --
41. Hygienic design and sanitation / Mohammad Shafiur Rahman --
42. Hazard analysis and critical control point (HACCP) / Titus De Silva --
43. Good manufacturing practice (GMP) / Titus De Silva --
44. Commercial considerations : managing profit and quality / Anne Perera and Gerard La Rooy.
Series Title: Food science and technology (Taylor & Francis)
Responsibility: edited by M. Shafiur Rahman.
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