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Part A: Preservation of Fresh Food Products Chapter 1: Food Preservation: an Overview Dr. Mohammad Shafiur Rahman Chapter 2: Postharvest Physiology of Fruits and Vegetables Dr Vijay Kumar Mishra and Dr. T. V. Gamage Chapter 3: Postharvest Handling and Treatments of Fruits and Vegetables Dr Vijay Kumar Mishra and Dr. T. V. Gamage Chapter 4: Post-Harvest Handling of Grains and Pulses Dr. Yubin Lan and Dr. Ajit K Mahapatra Chapter 5: Minimal Processing of Fruits and Vegetables Dr. Conrad O. Perera Chapter 6: Postharvest Handling and Preservation of Fish and Seafood Dr. Linus Opara, Dr. Saud M. Al-Jufaili, and Dr. Mohammad Shafiur Rahman Chapter 7: Postharvest Handing of Red Meat Dr. Isam Kadim and Dr. Osman Mahgoub Chapter 8: Postharvest Handling of Milk Dr. Nejib Guizani Part B: Preservation Using Chemicals and Microbes Chapter 9: Fermentation as a Method for Food Preservation Dr. Nejib Guizani and Dr. Ann Mothershaw Chapter 10: Natural Antimicrobials for Food Preservation Dr. Leon Gorris Chapter 11: Antioxidants in Food Preservation Prof. Dr. Jan Pokorny Chapter 12: pH in Food Preservation Dr. Mohammad Shafiur Rahman Chapter 13: Nitrides in Food Preservation Dr. Mohammad Shafiur Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Chapter 14: Modified-Atmosphere Packaging of Produce Dr. Leon Gorris Chapter 15: Glass Transition and State Diagram of Foods Dr. Mohammad Shafiur Rahman Chapter 16: Food Preservation and Processing using Membranes Dr. Shyam S. Sablani Chapter 17: Stickiness and Caking in Food Preservation Dr. Bhesh Bhandari Chapter 18: Drying and Food Preservation Dr. Mohammad Shafiur Rahman and Dr. Conrad Perera Chapter 19: Osmotic Dehydration of Foods Dr. Mohammad Shafiur Rahman Chapter 20: Water Activity and Food Preservation Dr. Mohammad Shafiur Rahman and Professor Theodore P. Labuza Chapter 21: Surface Treatments and Edible Coating in Food Preservation Dr. Elizabeth A. Baldwin Chapter 22: Encapsulation and Controlled Release of Food Ingredients and Bioactives Prof. Fereidoon Shahidi and Dr. Ron Pegg Part D: Preservation Using Heat and Energy Chapter 23: Pasteurization and Food Preservation Dr. M. N. Ramesh Chapter 24: Canning and Sterilization of Foods Dr. M. N. Ramesh Chapter 25: Cooking and Frying of Foods Dr. M. N. Ramesh Chapter 26: Food Preservation by Freezing Dr. Mohammad Shafiur Rahman and Dr. Jorge F. Velez Ruiz Chapter 27: Freezing-Melting (FM) Process in Food Concentration Dr. Mohammad Shafiur Rahman, Dr. Mushtaque Ahmed, and Dr. X. Dong Chen Chapter 28: Microwave Pasteurization and Sterilization of Foods Dr. Jasim Ahmed and Dr. Hosahalli Ramaswamy Chapter 29: Ultrasound in Food Processing and Preservation Dr. P. J. Torley and Dr. BheshR. Bhandari Chapter 30: Food Preservation Aspects of Ohmic Heating Dr. Marybeth Lima Chapter 31: Light Energy in Food Preservation Dr. Mohammad Shafiur Rahman Chapter 32: Irradiation Preservation of Foods Dr. Mohammad Shafiur Rahman Chapter 33: Pulsed Electric Field in Food Preservation Professor Gustavo V. Barbosa-Canovas, Dr. Humberto Vega-Mercado, Dr. M. Marcela Gongora-Nieto, Professor Barry G. Swanson Chapter 34: High Pressure Treatment in Food Preservation Professor Gustavo V. Barbosa-Canovas, Dr. Enrique Palou, Dr. Aureuo Lopez-Malo, and Professor Barry G. Swanson Chapter 35: Applications of Magnetic Field in Food Preservation Dr. Jasim Ahmed and Dr. Hosahalli Ramaswamy Chapter 36: Combined Methods for Food Preservation Dr. Lothar (Felix) Leistner Chapter 37: Update on Hurdle Technology for Mild and Effective Preservation of Foods Dr. Lothar (Felix) Leistner Part E: Enhancing Food Preservation by Indirect Approach Chapter 38: Packaging as a Preservation Techniques Dr. Mohammad Shafiur Rahman Chapter 39: Types of Packaging Materials Used for Foods Dr. Robert H. Driscoll and Dr. Mohammad Shafiur Rahman Chapter 40: Food Packaging Interaction Dr. Shyam S. Sablani and Dr. Mohammad Shafiur Rahman Chapter 41: Hygienic Design and Sanitation Mohammad Shafiur Rahman Chapter 42: Hazard Analysis and Critical Control Point (HACCP) Mr. Titus De Silva Chapter 43: Good Manufacturing Practice (GMP) Mr. Titus De Silva Chapter 44: Commercial Considerations: Managing Profit and Quality Dr. Anne Perera and Mr. Gerard La Rooy
Library of Congress Subject Headings for this publication:
Food -- Preservation.