Handbook of Food Preservation - Couverture rigide

Couverture rigide

ISBN 10 : 1498740480 ISBN 13 : 9781498740487

Editeur : CRC Press Inc, 2020

Synopsis

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. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.

The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.

Features:

Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin

Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite

Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release

Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field

Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

A propos du livre

À propos de l'auteur

Mohammad Shafiur Rahman is an associate professor at the Sultan Qaboos University, Sultanate of Oman. He has authored or coauthored more than 200 technical articles including 81 refereed journal papers, 71 conference papers, 40 book chapters, 33 reports, 8 popular articles, and 4 books. He was invited to serve as one of the associate editors for the Handbook of Food Science, Engineering and Technology, and he is one of the editors for the Handbook of Food and Bioprocess Modeling Techniques, also published by CRC Press. Dr. Rahman has initiated the International Journal of Food Properties (Marcel Dekker, Inc.) and has served as its founding editor for more than 10 years. He is a member of the Food Engineering Series editorial board of Springer Science, New York.

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2020
• Langue: anglais
• ISBN 10: 1498740480
• ISBN 13: 9781498740487
• Reliure: Relié
• Numéro d'édition: 3
• Nombre de pages: 1082
• Éditeur: Rahman M. Shafiur
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible