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Handbook of Food Preservation

Edited by: M. Shafiur Rahman

Print publication date:  July  2007
Online publication date:  July  2007

Print ISBN: 9781574446067
eBook ISBN: 9781420017373
Adobe ISBN:

 Cite  Marc Record

Book description

Updated and expanded from 25 to 44 chapters, this classic handbook details the fundamental and practical aspects of those preservation methods and new techniques that are most important to the industry. The book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method, by exploring its effects on food properties. The text is organized based on the mode of preservation method: fresh food products; chemicals and microbes; water, structure, and atmosphere; heat and energy; and indirect approaches. This is an invaluable resource for students and researchers.

Table of contents

Chapter  1:  Food Preservation: Overview Download PDF
Chapter  2:  Postharvest Physiology of Fruit and Vegetables Download PDF
Chapter  3:  Postharvest Handling and Treatments of Fruits and Vegetables Download PDF
Chapter  4:  Postharvest Handling of Grains and Pulses Download PDF
Chapter  5:  Minimal Processing of Fruits and Vegetables Download PDF
Chapter  6:  Postharvest Handling and Preservation of Fresh Fish and Seafood Download PDF
Chapter  7:  Postharvest Handling of Red Meat Download PDF
Chapter  8:  Postharvest Handling of Milk Download PDF
Chapter  9:  Fermentation as a Method for Food Preservation Download PDF
Chapter  10:  Natural Antimicrobials for Food Preservation  Download PDF
Chapter  11:  Antioxidants in Food Preservation Download PDF
Chapter  12:  pH in Food Preservation Download PDF
Chapter  13:  Nitrites in Food Preservation Download PDF
Chapter  14:  Modified-Atmosphere Packaging of Produce  Download PDF
Chapter  15:  Glass Transition and State Diagram of Foods Download PDF
Chapter  16:  Food Preservation and Processing Using Membranes Download PDF
Chapter  17:  Stickiness and Caking in Food Preservation Download PDF
Chapter  18:  Drying and Food Preservation Download PDF
Chapter  19:  Osmotic Dehydration of Foods Download PDF
Chapter  20:  Water Activity and Food Preservation Download PDF
Chapter  21:  Surface Treatments and Edible Coatings in Food Preservation Download PDF
Chapter  22:  Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives Download PDF
Chapter  23:  Pasteurization and Food Preservation Download PDF
Chapter  24:  Canning and Sterilization of Foods Download PDF
Chapter  25:  Cooking and Frying of Foods Download PDF
Chapter  26:  Food Preservation by Freezing Download PDF
Chapter  27:  Freezing–Melting Process in Liquid Food Concentration Download PDF
Chapter  28:  Microwave Pasteurization and Sterilization of Foods Download PDF
Chapter  29:  Ultrasound in Food Processing and Preservation Download PDF
Chapter  30:  Food Preservation Aspects of Ohmic Heating  Download PDF
Chapter  31:  Light Energy in Food Preservation Download PDF
Chapter  32:  Irradiation Preservation of Foods Download PDF
Chapter  33:  Pulsed Electric Fields in Food Preservation Download PDF
Chapter  34:  High-Pressure Treatment in Food Preservation Download PDF
Chapter  35:  Applications of Magnetic Field in Food Preservation Download PDF
Chapter  36:  Combined Methods for Food Preservation Download PDF
Chapter  37:  Update on Hurdle Technology for Mild and Effective Preservation of Foods Download PDF
Chapter  38:  Packaging as a Preservation Technique Download PDF
Chapter  39:  Types of Packaging Materials Used for Foods Download PDF
Chapter  40:  Food Packaging Interaction Download PDF
Chapter  41:  Hygienic Design and Sanitation Download PDF
Chapter  42:  Hazard Analysis and Critical Control Point (HACCP) Download PDF
Chapter  43:  Good Manufacturing Practice (GMP) Download PDF
Chapter  44:  Commercial Considerations: Managing Profit and Quality Download PDF
prelims Download PDF
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