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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Handbook of Food Preservation (Hardcover, 3rd edition)
Loot Price: R7,568
Discovery Miles 75 680
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Handbook of Food Preservation (Hardcover, 3rd edition)
Expected to ship within 10 - 15 working days
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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.
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