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Food Preservation Techniques

Food Preservation Techniques Book
Author : Peter Zeuthen,Leif Bøgh-Sørensen
Publisher : Elsevier
Release : 2003-10-30
ISBN : 1855737140
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : M. Shafiur Rahman
Publisher : CRC Press
Release : 2019-11-15
ISBN : 9781498740487
Language : En, Es, Fr & De

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Book Description :

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.

Innovative Technologies for Food Preservation

Innovative Technologies for Food Preservation Book
Author : Francisco J. Barba,Anderson Sant'Ana,Vibeke Orlien,Mohamed Koubaa
Publisher : Academic Press
Release : 2017-09-21
ISBN : 0128110325
Language : En, Es, Fr & De

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Book Description :

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds

New Methods of Food Preservation

New Methods of Food Preservation Book
Author : G. W. Gould
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 146152105X
Language : En, Es, Fr & De

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Book Description :

Download New Methods of Food Preservation book written by G. W. Gould, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : M. Shafiur Rahman
Publisher : CRC Press
Release : 1999-01-21
ISBN : 9780824702090
Language : En, Es, Fr & De

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Book Description :

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.

Handbook of Food Processing

Handbook of Food Processing Book
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Release : 2015-10-22
ISBN : 1498721761
Language : En, Es, Fr & De

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Book Description :

Packed with case studies and problem calculations, Handbook of Food Processing: 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. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Microbial Control and Food Preservation

Microbial Control and Food Preservation Book
Author : Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
Publisher : Springer
Release : 2018-01-23
ISBN : 1493975560
Language : En, Es, Fr & De

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Book Description :

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 in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation Book
Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
Release : 2015-02-26
ISBN : 9781782420897
Language : En, Es, Fr & De

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Book Description :

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

Food Preservation Book
Author : Ananya Gaur,Shivani Bansal
Publisher : Onlinegatha
Release : 2021-09-18
ISBN : 9390662184
Language : En, Es, Fr & De

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Book Description :

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 the common food preservation methods such as blanching,thermal processing of foods,canning,extrusion cooking,drying or dehydration of foods,chilling and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies,i.e.,microwave heating,ohmic heating,high pressure processing etc.

Organic Acids and Food Preservation

Organic Acids and Food Preservation Book
Author : Maria M. Theron,J. F. Rykers Lues
Publisher : CRC Press
Release : 2010-09-16
ISBN : 9781420078435
Language : En, Es, Fr & De

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Book Description :

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

Packaging for Food Preservation

Packaging for Food Preservation Book
Author : Matteo Alessandro Del Nobile,Amalia Conte
Publisher : Springer Science & Business Media
Release : 2013-07-12
ISBN : 1461476844
Language : En, Es, Fr & De

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Book Description :

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.

Food Preservation in Developing Countries Challenges and Solutions

Food Preservation in Developing Countries  Challenges and Solutions Book
Author : Mohammad U. H. Joardder,Mahadi Hasan Masud
Publisher : Springer
Release : 2019-04-23
ISBN : 3030115305
Language : En, Es, Fr & De

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Book Description :

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.

The Complete Guide to Food Preservation

The Complete Guide to Food Preservation Book
Author : Angela Williams Duea
Publisher : Atlantic Publishing Company
Release : 2011
ISBN : 1601383428
Language : En, Es, Fr & De

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Book Description :

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

Space Requirements for Home Food Preservation

Space Requirements for Home Food Preservation Book
Author : Mildred Stenswick Howard,Genevieve Kent Tayloe
Publisher : Unknown
Release : 1956
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Space Requirements for Home Food Preservation book written by Mildred Stenswick Howard,Genevieve Kent Tayloe, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques Book
Author : Ioannis S. Boziaris
Publisher : CRC Press
Release : 2014-04-14
ISBN : 1466580763
Language : En, Es, Fr & De

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Book Description :

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 (

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques Book
Author : Ioannis S. Boziaris
Publisher : CRC Press
Release : 2014-04-14
ISBN : 1466580755
Language : En, Es, Fr & De

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Book Description :

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 (FT-IR and Raman), molecular and electronic noses, and DNA-based methods.

Food Processing and Preservation

Food Processing and Preservation Book
Author : Neelam Khetarpaul
Publisher : Daya Books
Release : 2005
ISBN : 9788170354185
Language : En, Es, Fr & De

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Book Description :

Today Food Preservation Process Has Improved Constantly. The Present Book Deals With The Advanced Methods Of Food Preservation And Provides The Overall Knowledge About The Preservation Of Foods And Food Grains. The Present Edition Deals With The Relationships Between Engineering Nutritional, Microbiological, Biochemical And Economic Aspects Of Food Preservation. This Book Provides Up-Do-Date Review Of The Current State Of Food Preservation. The Book Is Very Useful For B Sc And M Sc Students, Teachers And For Research Scholars. Contents Part I: Status Of Food Processing Industry; Chapter 1: Status Of Food Processing Industry In India; Chapter 2: Importance And Scope Of Food Preservation; Chapter 3: National Food Processing Policy Of India; Part Ii: Food Spoilage, Prevention And Food Safety; Chapter 4: Food Spoilage And Its Causes; Prevention Of Microorganisms, Food Additives, Haccp: Approach To Food Safety; Part Iii: Postharvest Processing And Utilization Of Fruits And Vegetables; Chapter 8: Physiological Study Of Perishable Foods; Chapter 9: Preservation Of Fruits And Vegetables; Chapter 10: Ca Storage For Apples And Pears; Chapter 11: Postharvest Disease Development And Atmospheric Modifications; Chapter 12: Preservation Of Tree Nuts And Dried Fruits; Part Iv: Emerging Trends In Food Processing Technologies; Chapter 13: Drying Of Foods; Chapter 14: Water Activity(Aw) And Imf Concept: Role In Food Preservation; Chapter 15: Hurdle Technology: A Food Preservation Concept; Chapter 16: Freeze Drying Of Foods; Chapter 17: Freezing Of Foods; Chapter 18: Food Irradiation; Chapter 19: Microwave Applications To Food; Chapter 20: Use Of Extrusion Technology In Food Industries; Part V: Storage Of Grains; Chapter 21: Storage And Disinfestation Of Grain; Chapter 22: The Safe Storage Of Grain; Chapter 23: Grain Storage In Developing Countries.

CSIRO Food Preservation Quarterly

CSIRO Food Preservation Quarterly Book
Author : Anonim
Publisher : Unknown
Release : 1961
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download CSIRO Food Preservation Quarterly book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Food Preservation Quarterly

Food Preservation Quarterly Book
Author : Anonim
Publisher : Unknown
Release : 1967
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Food Preservation Quarterly book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Essentials of Food Science

Essentials of Food Science Book
Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Release : 2007-12-03
ISBN : 0387699406
Language : En, Es, Fr & De

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Book Description :

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.