000			03676 a2200421 4500
005			20260520104718.0
020			_a9781498740487
050	0	0	_aTP371 _bRAH 2020
245	0	0	_aHandbook of food preservation / _cedited by Mohammad Shafiur Rahman.
250			_aThird edition.
264		1	_aBoca Raton, FL : _bCRC Press, Taylor & Francis Group, _c[2020]
300			_a 1082 pages _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_aThe 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 theHandbook of Food Preservationprovides 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, theHandbook 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.
650		0	_aFood _xPreservation.
650		0	_aFood _xPackaging.
650		0	_aSterilization.
650		0	_aFood industry and trade.
650	1	2	_aFood Preservation
650		2	_aFood Preservatives
650		6	_aAliments _xConservateurs.
650		6	_aAliments _xConservation.
650		6	_aAliments _xConditionnement.
650		6	_aAliments
650		6	_aAliments _xTraitement.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science.
650		7	_aSterilization.
650		7	_aFood _xPackaging.
650		7	_aFood industry and trade.
650		7	_aFood _xPreservation.
650		7	_aLebensmittelkonservierung.
700	1		_aRahman, Shafiur, _eeditor.
942			_2lcc _cBK _ethird edition _h371 _iRAH _kTP
999			_c11840 _d11840