Handbook of Food Preservation

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 cr

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

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety,

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects

Revised edition of: Food biodeterioration and preservation. 2007.

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative

A history of food preservation, which forever changed the world, details the chemists, cooks, old legends, and new ideas, from Attila the Hun's unique method for curing meat to the technological advancements of today.