Sale!

Handbook of Food Preservation 3rd Editon by Mohammad Shafiur Rahman 0429091486 9781498740487

Original price was: $50.00.Current price is: $35.00.

Handbook of Food Preservation Third Editon 3rd Edition Mohammad Shafiur Rahman Digital Instant Download

Author(s): Mohammad Shafiur Rahman
ISBN(s): 9781498740487, 0429091486
Edition: 3
File Details: PDF, 72.16 MB
Year: 2020
Language: english
SKU: EB-56843908 Category: Tag:

Handbook of Food Preservation 3rd Editon by Mohammad Shafiur Rahman – Ebook PDF Instant Download/Delivery: 0429091486, 9781498740487

Full download Handbook of Food Preservation 3rd Edition after payment

 

Product details:

ISBN 10: 0429091486 

ISBN 13: 9781498740487

Author: Mohammad Shafiur Rahman

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.

Table of contents:

Part I: Preservation of Fresh Food Products

  1. Food Preservation: An Overview

  2. Cleaning, Washing and Disinfection

  3. Cutting, Slicing and Dicing

  4. Postharvest Physiology of Fruits and Vegetables

  5. Postharvest Handling and Treatments of Fruits and Vegetables

  6. Post-Harvest Handling of Grains and Pulses

  7. Postharvest Handling and Preservation of Fish and Seafood

  8. Postharvest Handing of Red Meat

  9. Postharvest Handling of Chicken Meat

  10. Postharvest Handling of Milk

  11. Postharvest Handling of Eggs

Part II: Preservation of Minimally Processed Foods
12. Minimal Processing of Fruits and Vegetables
13. Ready-to-Eat Meals
14. Part-Baking Food Products
15. Combined Methods for Food Preservation
16. Update on Hurdle Technology
17. Guidelines of Food Preservation for Food Authorities

Part III: Preservation Using Chemicals and Microbes
18. Fermentation as a Method for Food Preservation
19. Natural Antimicrobials for Food Preservation
20. Antioxidants in Food Preservation
21. pH in Food Preservation
22. Nitrides in Food Preservation
23. Salts, Organic Acids, Phosphates and Sulfites in Food Preservation

Part IV: Preservation by Controlling Water, Structure, and Atmosphere
24. Modified-Atmosphere Packaging of Produce
25. Glass Transition and State Diagram of Foods
26. Food Preservation and Processing using Membranes
27. Stickiness and Caking in Food Preservation
28. Drying and Food Preservation
29. Smoking and Food Preservation
30. Osmotic Dehydration of Foods
31. Water Activity and Food Preservation
32. Surface Treatments and Edible Coating
33. Encapsulation and Controlled Release

Part V: Preservation Using Heat and Energy
34. Pasteurization and Food Preservation
35. Canning and Sterilization of Foods
36. Cooking and Frying of Foods
37. Extrusion Cooking of Foods
38. Food Preservation by Freezing
39. Thermal Concentration and Evaporation
40. Freezing-Melting (FM) Process
41. Microwave Pasteurization and Sterilization
42. Ultrasound in Food Processing and Preservation
43. Ohmic Heating in Food Preservation
44. UV Light in Food Preservation
45. High Intensity Pulsed Light
46. Irradiation Preservation of Foods
47. Pulsed Electric Field in Food Preservation
48. High Pressure Treatment
49. Magnetic Field Applications
50. Preservation of Nutritional Value

Part VI: Enhancing Food Preservation by Indirect Approach
51. Packaging as a Preservation Technique
52. Types of Packaging Materials
53. Food Packaging Interaction
54. Intelligent Food Packaging
55. Hygienic Design and Sanitation
56. Hazard Analysis and Critical Control Point (HACCP)
57. Good Manufacturing Practice (GMP)
58. Managing Profit and Quality

Part VII: Issues and Technologies Related to Food Preservation
59. Biotechnology in Foods
60. Food Security and Sustainability
61. Concerns of Pesticides in Foods
62. Food Traceability
63. Waste Management and Utilization
64. Food Labeling
65. Food Laws, Regulations and Standards

People also search:

what is food preservation class 3

handbook 33

home food preservation pdf

a harvest of recipes with usda foods

food handlers pdf

Tags: Mohammad Shafiur Rahman, Handbook, Preservation, Food