Handbook of food preservation / ed. by M.Shafiur Rahman. - 2nd ed. - Boca Raton: CRC Press, 2007. - xvii, 1068 p.: ill. - (Food science and technology). - Incl. bibl. ref. - Ind.: p.1055-1068. - ISBN-13 978-1-57444-606-7; ISBN-10 1-57444-606-1 Шифр: 01  Место хранения:   01 | ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Preface ........................................................ ix Acknowledgments ................................................ xi Editor ....................................................... xiii Contributors ................................................... xv Part 1. Preservation of Fresh Food Products 1 Food Preservation: Overview .................................. 3 Mohammad Shafiur Rahman 2 Postharvest Physiology of Fruit and Vegetables .............. 19 Vijay Kumar Mishra and Т.V. Gamage 3 Postharvest Handling and Treatments of Fruits and Vegetables .................................................. 49 Vijay Kumar Mishra and Т.V. Gamage 4 Postharvest Handling of Grains and Pulses ................... 73 Ajit K. Mahapatra and Yubin Lan 5 Minimal Processing of Fruits and Vegetables ................ 137 Conrad O. Perera 6 Postharvest Handling and Preservation of Fresh Fish and Seafood .................................................... 151 Linus U. Opara, Saud M. Al-Jufaili, and Mohammad Shafiur Rahman 7 Postharvest Handling of Red Meat ........................... 173 Isam T. Kadim and Osman Mahgoub 8 Postharvest Handling of Milk ............................... 203 Nejib Guizani Part 2. Preservation Using Chemicals and Microbes 9 Fermentation as a Method for Food Preservation ............. 215 Nejib Guizani and Ann Mothershaw 10 Natural Antimicrobials for Food Preservation ............... 237 Eddy J. Smid and Leon G.M. Gorris 11 Antioxidants in Food Preservation .......................... 259 Jan Pokorny 12 pH in Food Preservation .................................... 287 Mohammad Shafiur Rahman 13 Nitrites in Food Preservation .............................. 299 Mohammad Shafiur Rahman Part 3 Preservation by Controlling Water, Structure, and Atmosphere 14 Modified-Atmosphere Packaging of Produce ................... 315 Leon G.M. Gorris and Herman W. Peppelenhos 15 Glass Transition and State Diagram of Foods ................ 335 Mohammad Shafiur Rahman 16 Food Preservation and Processing Using Membranes ........... 365 Shyam S. Sablani 17 Stickiness and Caking in Food Preservation ................. 387 Bhesh R. Bhandari 18 Drying and Food Preservation ............................... 403 Mohammad Shafiur Rahman and Conrad O. Perera 19 Osmotic Dehydration of Foods ............................... 433 Mohammad Shafiur Rahman 20 Water Activity and Food Preservation ....................... 447 Mohammad Shafiur Rahman and Theodore P. Labuza 21 Surface Treatments and Edible Coatings in Food Preservation ............................................... 477 Elizabeth A. Baldwin 22 Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives ............................ 509 Ronald B. Pegg and Fereidoon Shahidi Part 4 Preservation Using Heat and Energy 23 Pasteurization and Food Preservation ....................... 571 M.N. Ramesh 24 Canning and Sterilization of Foods ......................... 585 M.N. Ramesh 25 Cooking and Frying of Foods ................................ 625 M.N. Ramesh 26 Food Preservation by Freezing .............................. 635 Mohammad Shafiur Rahman and Jorge F. Velez-Ruiz 27 Freezing-Melting Process in Liquid Food Concentration ...... 667 Mohammad Shafiur Rahman, Mushtaque Ahmed, and Xiao Dong Chen 28 Microwave Pasteurization and Sterilization of Foods ........ 691 Jasim Ahmed and Hosahalli S. Ramaswamy 29 Ultrasound in Food Processing and Preservation ............. 713 P.J. Torley and Bhesh R. Bhandari 30 Food Preservation Aspects of Ohmic Heating ................. 741 Marybeth Lima 31 Light Energy in Food Preservation .......................... 751 Mohammad Shafiur Rahman 32 Irradiation Preservation of Foods .......................... 761 Mohammad Shafiur Rahman 33 Pulsed Electric Fields in Food Preservation ................ 783 Humberto Vega-Mercado, M. Marcela Gongora-Nieto, Gustavo V. Barbosa-Canovas, and Barry G. Swanson 34 High-Pressure Treatment in Food Preservation ............... 815 Enrique Palou, Aurelio Lopez-Malo, Gustavo V. Barbosa- Canovas, and Barry G. Swanson 35 Applications of Magnetic Field in Food Preservation ........ 855 Jasim Ahmed and Hosahalli S. Ramaswamy 36 Combined Methods for Food Preservation ..................... 867 Lothar Leistner 37 Update on Hurdle Technology for Mild and Effective Preservation of Foods ...................................... 895 Lothar Leistner Part 5 Enhancing Food Preservation by Indirect Approach 38 Packaging as a Preservation Technique ...................... 907 Mohammad Shafiur Rahman 39 Types of Packaging Materials Used for Foods ................ 917 Robert H. Driscoll and Mohammad Shafiur Rahman 40 Food Packaging Interaction ................................. 939 Shyam S. Sablani and Mohammad Shafiur Rahman 41 Hygienic Design and Sanitation ............................. 957 Mohammad Shafiur Rahman 42 Hazard Analysis and Critical Control Point (HACCP) ......... 969 Titus De Silva 43 Good Manufacturing Practice (GMP) ......................... 1011 Titus De Silva 44 Commercial Considerations: Managing Profit and Quality .... 1031 Anne Perera and Gerard La Rooy Index ........................................................ 1055