New PDF release: Handbook of food preservation

By M. Shafiur Rahman

The processing of meals is not any longer easy or elementary, yet is now a hugely inter-disciplinary technological know-how. a couple of new suggestions have built to increase shelf-life, reduce possibility, shield the surroundings, and increase sensible, sensory, and dietary homes. The ever-increasing variety of meals items and maintenance options creates an exceptional call for for an up to the moment guide that may facilitate knowing of the equipment, know-how, and technological know-how fascinated by the manipulation of those traditional and complex protection methods.
Extensively revised, reorganized, and extended from 25 to forty four chapters, the instruction manual of nutrients maintenance, moment variation is still the definitive source on meals upkeep. It emphasizes useful, low cost, and safe-strategies for imposing renovation suggestions and dissects the precise mode or mechanism inquisitive about every one technique via highlighting the results on meals houses. Divided into 5 sections the booklet starts off with an summary of foodstuff maintenance and dealing with together with clean fruit and veggies, grains and pulses, fish, pork, and milk. It provides accomplished renovation equipment in accordance with chemical and microbiological ingredients, similar to fermentation and pH decreasing brokers. The e-book information equipment of actual manipulation concerning modified-atmosphere packaging, membrane expertise, floor remedy, and safe to eat coating. there's additionally an intensive description of maintenance tools utilizing thermal and different strength resembling irradiation, high-pressure, and pulsed electrical or magnetic fields. ultimately, the publication provides various oblique techniques to enhance caliber and security and solid production practices.
Containing basic and functional facets of trendy present and rising protection tools, the guide of foodstuff protection, moment variation is helping working towards commercial and educational meals scientists, technologists, and engineers improve top quality, secure items via larger figuring out and regulate of the processes.

• provides basic and functional points of upkeep methods
• Emphasizes functional, cost-efficient, and secure thoughts for enforcing renovation techniques
• Highlights the impression of every approach on nutrients properties
• Covers state of the art thoughts comparable to controlled-atmosphere packaging, glass transition and nation diagram, ultrasound, ohmic heating, and antioxidant additives
• Expands insurance of themes to forty four chapters

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Extra resources for Handbook of food preservation

Sample text

W. 1995. Overview. In: New Methods of Food Preservation. Gould, G. , Ed. Blackie Academic and Professional, Glasgow. 10. James, G. 1995. The therapeutic goods authority (TGA) perspective on functional foods. In: Foods of the Future Conference, 18–19 September. Sydney. 11. Karel, M. 1991. Advances in science and engineering—a challenge to food technology. Food Aust. 43(10): 459– 463. 12. Krebs, H. , Bedoya, F. 1983. Studies on the mechanism of the antifungal action of benzoate. Biochem. J. 214: 657–663.

Macmillan, London. 4. Bruhn, C. M. 1998. Consumer attitudes and perceptions. In: Food Storage Stability. Taub, I. , Singh, R. , Eds. CRC Press, Boca Raton, FL. pp. 507–517. 5. Cherry, J. P. 1999. Improving the safety of fresh produced with anti-microbials. Food Technol. 53(11): 54–59. 6. French, S. 2004. What does sustainability mean to the food industry? Food Technol. 58(9): 160. 7. Fuglsang, C. , Adler-Nissen, J. 1995. Anti-microbial enzymes: applications and future potential in the food industry.

Qxd 5/18/2007 16:41 Food Preservation: Overview Page 17 17 References 1. Bengtsson, G. 2003. Keeping quality of fresh foods. Workshop on Food Safety and Quality, 13–14 December, Sultan Qaboos University, Muscat. 2. Booth, I. , Kroll, R. G. 1989. The preservation of foods by low pH. In: Mechanisms of Action of Food Preservation Procedures. Gould, G. , Ed. Elsevier Applied Science, London. p. 119. 3. Borgstrom, G. 1968. Principles of Food Science. Macmillan, London. 4. Bruhn, C. M. 1998. Consumer attitudes and perceptions.

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