Progress in food preservation /

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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Συγγραφή απο Οργανισμό/Αρχή: Wiley InterScience (Online service)
Άλλοι συγγραφείς: Bhat, Rajeev, Alias, Abd Karim, Paliyath, Gopinadhan
Μορφή: Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Chicester : John Wiley & Sons, 2012.
Θέματα:
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Front Matter
  • Active and Atmospheric Packaging. Selected Techniques to Decontaminate Minimally Processed Vegetables / Vicente M Gomez-Lopez
  • Active and Intelligent Packaging of Food / Istv̀n Sir̤
  • Modified-Atmosphere Storage of Foods / Osman Erkmen
  • Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products / Shengmin Lu, Qile Xia
  • Coating Technology for Food Preservation / Chamorn Chawengkijwanich, Phikunthong Kopermsub
  • Novel Decontamination Techniques. Biological Materials and Food-Drying Innovations / Habib Kocabiyik
  • Atmospheric Freeze Drying / Shek Mohammod Atiqure Rahman, Arun S Mujumdar
  • Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products / Ioannis S Arvanitoyannis, Agapi Veikou, Panagiota Panagiotaki
  • Dehydration of Fruit and Vegetables in Tropical Regions / Salim ur-Rehman, Javaid Aziz Awan
  • Developments in the Thermal Processing of Food / Tareq M Osaili
  • Ozone in Food Preservation / Bulent Zorlugenc, Feyza Kiroglu Zorlugenc
  • Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods / Hudaa Neetoo, Haiqiang Chen
  • Pulsed Electric Fields for Food Preservation: An Update on Technological Progress / Abdorreza Mohammadi Nafchi, Rajeev Bhat, Abd Karim Alias
  • Salting Technology in Fish Processing / Hulya Turan, Ibrahim Erkoyuncu
  • Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species / Olusegun A Oyelese
  • Preservation of Cassava (Crantz): A Major Crop to Nourish People Worldwide / G J Benoit Gnonlonfin, Ambaliou Sanni, Leon Brimer
  • Use of Electron Beams in Food Preservation / Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath
  • Modelling. Treatment of Foods Using High Hydrostatic Pressure / Sencer Buzrul, Hami Alpas
  • Role of Predictive Microbiology in Food Preservation / Francisco Nǒ Arroyo-Lopez, Joaqu̕n Bautista-Gallego, Antonio Garrido-Ferǹndez
  • Factors Affecting the Growth of Microorganisms in Food / Siddig Hussein Hamad
  • A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce / Hans Rediers, Inge Hanssen, Matthew S Krause, Ado Van Assche, Raf De Vis, Rita Moloney, Kris A Willems
  • Use of Natural Preservatives. Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives / Graciela Vignolo, Lucila Saavedra, Fernando Sesma, Ra︢l Raya
  • Bacteriocins: Recent Advances and Opportunities / Taoufik Ghrairi, Nawel Chaftar, Khaled Hani
  • Application of Botanicals as Natural Preservatives in Food / Vibha Gupta, Jagdish Nair
  • Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges / Afolabi F Eleyinmi
  • Essential Oils and Other Plant Extracts as Food Preservatives / Thierry Regnier, Sandra Combrinck, Wilma Du Plooy
  • Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics / Joshua O Ogendo, Arop L Deng, Rhoda J Birech, Philip K Bett
  • Preservation of Plant and Animal Foods: An Overview / Gabriel O Adegoke, Abiodun A Olapade
  • Index.