Handbook of Food Preservation Book
Score: 4
From 4 Ratings

Handbook of Food Preservation


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2007-07-16
  • Genre: Technology & Engineering
  • Pages : 1088
  • ISBN 10 : 9781420017373

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Handbook of Food Preservation Excerpt :

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 Techniques Book

Food Preservation Techniques


  • Author : Peter Zeuthen
  • Publisher : Elsevier
  • Release Date : 2003-10-30
  • Genre: Technology & Engineering
  • Pages : 400
  • ISBN 10 : 9781855737143

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Food Preservation Techniques Excerpt :

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, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

The Complete Guide to Food Preservation Book
Score: 4.5
From 3 Ratings

The Complete Guide to Food Preservation


  • Author : Angela Williams Duea
  • Publisher : Atlantic Publishing Company
  • Release Date : 2011
  • Genre: Cooking
  • Pages : 384
  • ISBN 10 : 9781601383426

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The Complete Guide to Food Preservation Excerpt :

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

The Home Preserving Bible Book

The Home Preserving Bible


  • Author : Carole Cancler
  • Publisher : Penguin
  • Release Date : 2012-10-02
  • Genre: Cooking
  • Pages : 528
  • ISBN 10 : 9781615642960

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The Home Preserving Bible Excerpt :

Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Progress in Food Preservation Book

Progress in Food Preservation


  • Author : Rajeev Bhat
  • Publisher : John Wiley & Sons
  • Release Date : 2012-03-05
  • Genre: Technology & Engineering
  • Pages : 657
  • ISBN 10 : 9780470655856

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Progress in Food Preservation Excerpt :

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 Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Handbook of Food Processing Book

Handbook of Food Processing


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2015-10-22
  • Genre: Technology & Engineering
  • Pages : 679
  • ISBN 10 : 9781498721783

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Handbook of Food Processing Excerpt :

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

Physical Principles of Food Preservation Book
Score: 3
From 1 Ratings

Physical Principles of Food Preservation


  • Author : Marcus Karel
  • Publisher : CRC Press
  • Release Date : 2003-06-20
  • Genre: Technology & Engineering
  • Pages : 648
  • ISBN 10 : 0203911792

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Physical Principles of Food Preservation Excerpt :

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 examples; recent breakthroughs in cryochemistry and cryobiology, and more.

FOOD PRESERVATION Book

FOOD PRESERVATION


  • Author : Narayan Changder
  • Publisher : CHANGDER OUTLINE
  • Release Date : 2022-12-10
  • Genre: Antiques & Collectibles
  • Pages : 72
  • ISBN 10 : 978186723xxxx

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FOOD PRESERVATION Excerpt :

781+ MCQ (Multiple Choice Questions and answers) on/about FOOD PRESERVATION E-Book for fun, quizzes, and examinations. It contains only questions answers on the given topic. Each questions have an answer key at the end of the page. One can use it as a study guide, knowledge test book, quizbook, trivia...etc. This pdf is useful for you if you are looking for the following: (1)FOOD PROCESSING AND PRESERVATION BOOK PDF (2)FOOD PRESERVATION BOOK IN HINDI (3)PRINCIPLES AND METHODS OF FOOD PRESERVATION PDF (4)7 WAYS OF PRESERVING FOOD (5)WHAT IS FOOD PRESERVATION CLASS 5 (6)MODERN METHODS OF FOOD PRESERVATION PDF (7)5 METHODS OF FOOD PRESERVATION WITH EXAMPLES (8)BEST FOOD PRESERVATION BOOKS (9)FOOD PRESERVATION METHOD (10)HANDBOOK OF FOOD PRESERVATION (3RD EDITION PDF) (11)FOOD PRESERVATION REFERENCE BOOKS (12)IMPORTANCE OF FOOD PRESERVATION PPT (13)FOOD PRESERVATION METHODS PDF (14)FOOD PRESERVATION BOOK PDF (15)IMPORTANCE OF FOOD PRESERVATION

Food Preservation and Safety of Natural Products Book

Food Preservation and Safety of Natural Products


  • Author : Helen N. Onyeaka
  • Publisher : Academic Press
  • Release Date : 2022-06-24
  • Genre: Medical
  • Pages : 272
  • ISBN 10 : 9780323857017

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Food Preservation and Safety of Natural Products Excerpt :

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Handbook of Antioxidants for Food Preservation Book

Handbook of Antioxidants for Food Preservation


  • Author : Fereidoon Shahidi
  • Publisher : Woodhead Publishing
  • Release Date : 2015-02-25
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9781782420972

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Handbook of Antioxidants for Food Preservation Excerpt :

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 for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

Food Preservation and Biodeterioration Book

Food Preservation and Biodeterioration


  • Author : Gary S. Tucker
  • Publisher : John Wiley & Sons
  • Release Date : 2022-01-25
  • Genre: Technology & Engineering
  • Pages : 282
  • ISBN 10 : 9781118904626

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Food Preservation and Biodeterioration Excerpt :

Food Preservation and ­Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.

Packaging for Food Preservation Book

Packaging for Food Preservation


  • Author : Matteo Alessandro Del Nobile
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-07-12
  • Genre: Technology & Engineering
  • Pages : 193
  • ISBN 10 : 9781461476849

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Packaging for Food Preservation Excerpt :

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.

Handbook of Food Preservation Book
Score: 4.5
From 2 Ratings

Handbook of Food Preservation


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 1999-01-21
  • Genre: Technology & Engineering
  • Pages : 832
  • ISBN 10 : 0824702093

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Handbook of Food Preservation Excerpt :

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Novel Food Preservation and Microbial Assessment Techniques Book

Novel Food Preservation and Microbial Assessment Techniques


  • Author : Ioannis S. Boziaris
  • Publisher : CRC Press
  • Release Date : 2014-04-14
  • Genre: Science
  • Pages : 468
  • ISBN 10 : 9781466580763

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Novel Food Preservation and Microbial Assessment Techniques Excerpt :

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Food Preservation Process Design Book

Food Preservation Process Design


  • Author : Dennis R. Heldman
  • Publisher : Academic Press
  • Release Date : 2011-03-14
  • Genre: Technology & Engineering
  • Pages : 368
  • ISBN 10 : 0080919650

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Food Preservation Process Design Excerpt :

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 presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models