Table of contents for Handbook of food preservation / editor M. Shafiur Rahman.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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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.