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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 Wiley & 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.
Contents
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
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 Wiley & 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.
Contents
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