Handbook of Food Preservation

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. The ever-increasing number of food products and preservation techniques cr

Produk Detail:

  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Pages : 1088 pages
  • ISBN : 1420017373
  • Rating : 4/5 from 4 reviews
CLICK HERE TO GET THIS BOOKHandbook of Food Preservation

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

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. The ever-increasing number of food products and preservation techniques cr

Food Preservation

Food Preservation
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 31 August 2016
GET THIS BOOKFood Preservation

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a

Food Preservation Process Design

Food Preservation Process Design
  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release : 14 March 2011
GET THIS BOOKFood Preservation Process Design

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts

Food Preservation Techniques

Food Preservation Techniques
  • Author : Peter Zeuthen,Leif Bøgh-Sørensen
  • Publisher : Elsevier
  • Release : 30 October 2003
GET THIS BOOKFood Preservation Techniques

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety,

Physical Principles of Food Preservation

Physical Principles of Food Preservation
  • Author : Marcus Karel,Daryl Lund
  • Publisher : CRC Press
  • Release : 20 June 2003
GET THIS BOOKPhysical Principles of Food Preservation

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release : 22 October 2015
GET THIS BOOKHandbook of Food Processing

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release : 25 February 2015
GET THIS BOOKHandbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

Microbial Control and Food Preservation

Microbial Control and Food Preservation
  • Author : Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
  • Publisher : Springer
  • Release : 23 January 2018
GET THIS BOOKMicrobial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or

Modern Technology on Food Preservation (2nd Edition)

Modern Technology on Food Preservation (2nd Edition)
  • Author : NPCS Board
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release : 02 June 2012
GET THIS BOOKModern Technology on Food Preservation (2nd Edition)

Food Preservation has become an integral part of the food processing industry. There are various methods of food preservation; drying, canning, freezing, food processing etc. Food processing is one the method of food preservation which is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Canning is one of the various methods of

The Technology of Food Preservation

The Technology of Food Preservation
  • Author : Norman W. Desrosier,James N. Desrosier
  • Publisher : Avi Publishing Company
  • Release : 19 October 1977
GET THIS BOOKThe Technology of Food Preservation

Food and its preservation; Nature of food hazards; Principles of fresh food storage; Principles of refrigerated gas storage of foods; Principles of food freezing; Principles of food preservation by canning; Principles of food preservation by drying; Principles of food concentrates; Principles of semi-moist foods; Principles of food preservation by fermentation; Principles of food pickling and curing; Principles of chemical preservation of foods; Principles of food irradiation; Principles of food storage stability; Principles of food quality assurance; Application of technology.

Progress in Food Preservation

Progress in Food Preservation
  • Author : Rajeev Bhat,Gopinadham Paliyath
  • Publisher : John Wiley & Sons
  • Release : 05 March 2012
GET THIS BOOKProgress in Food Preservation

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques

Food Preservation

Food Preservation
  • Author : Ananya Gaur,Shivani Bansal
  • Publisher : Onlinegatha
  • Release : 19 October 2021
GET THIS BOOKFood Preservation

Handbook of Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes,such as,blanching,pasteurization,chilling and freezing to aseptic packaging,non-thermal food processing and the use of biosensors.The book provides information regarding