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 creates a great demand for an up to
date handbook that will facilitate understanding of the methods,
technology, and science involved in the manipulation of these
conventional and sophisticated preservation methods. Extensively
revised, reorganized, and expanded from 25 to 44 chapters, the
Handbook of Food Preservation, Second Edition remains the
definitive resource on food preservation. It emphasizes practical,
cost-effective, and safe-strategies for implementing preservation
techniques and dissects the exact mode or mechanism involved in
each method by highlighting the effects on food properties. Divided
into five sections the book begins with an overview of food
preservation and handling including fresh fruits and vegetables,
grains and pulses, fish, red meat, and milk. It presents
comprehensive preservation methods based on chemical and
microbiological additives, such as fermentation and pH lowering
agents. The book details methods of physical manipulation involving
modified-atmosphere packaging, membrane technology, surface
treatment, and edible coating. There is also an extensive
description of preservation methods using thermal and other energy
such as irradiation, high-pressure, and pulsed electric or magnetic
fields. Finally, the book presents a range of indirect approaches
to improve quality and safety and good manufacturing practices.
Containing fundamental and practical aspects of today's current and
emerging preservation methods, the Handbook of Food Preservation,
Second Edition helps practicing industrial and academic food
scientists, technologists, and engineers develop high-quality, safe
products through better understanding and control of the processes.
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