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.
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Oxford, U.K. :
John Wiley & Sons ,
2012
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| Subjects: |
Table of Contents:
- 1. Selected techniques to decontaminate minimally processed vegetables
- 2. Active and intelligent packaging of food
- 3. Modified-atmosphere storage of foods
- 4. Effects of combined treatments with modified-atmosphere packaging on shelf-life improvement of food products
- 5. Coating technology for food preservation
- 6. Biological materials and food-drying innovations
- 7. Atmospheric freeze drying
- 8. Osmotic dehydration: theory, methodologies, and applications in fish, seafood, and meat products
- 9. Dehydration of fruit and vegetables in tropical regions
- 10. Developments in the thermal processing of food
- 11. Ozone in food preservation
- 12. Application of high hydrostatic pressure technology for processing and preservation of foods
- 13. Pulsed electric fields for food preservation: an update on technological progress
- 14. Salting technology in fish processing
- 15. Hypoxanthine levels, chemical studies and bacterial flora of alternate frozen/thawed market-simulated marine fish species
- 16. Preservation of cassava (Manihot esculenta crantz): a major crop to nourish people worldwide
- 17. Use of electron beams in food preservation
- 18. Treatment of foods using high hydrostatic pressure
- 19. Role of predictive microbiology in food preservation
- 20. Factors affecting the growth of microorganisms in food
- 21. A whole-chain approach to food safety management and quality assurance of fresh produce
- 22. Food bioprotection: lactic acid bacteria as natural preservatives
- 23. Bacteriocins: recent advances and opportunities
- 24. Application of botanicals as natural preservatives in food
- 25. Tropical medicinal plants in food processing and preservation: potentials and challenges
- 26. Essential oils and other plant extracts as food preservatives
- 27. Plant-based products as control agents of stored-product insect pests in the tropics
- 28. Preservation of plant and animal foods: an overview