Preface ........................................................ ix
Acknowledgments ................................................ xi
Editor ....................................................... xiii
Contributors ................................................... xv
Part 1. Preservation of Fresh Food Products
1 Food Preservation: Overview .................................. 3
Mohammad Shafiur Rahman
2 Postharvest Physiology of Fruit and Vegetables .............. 19
Vijay Kumar Mishra and Т.V. Gamage
3 Postharvest Handling and Treatments of Fruits and
Vegetables .................................................. 49
Vijay Kumar Mishra and Т.V. Gamage
4 Postharvest Handling of Grains and Pulses ................... 73
Ajit K. Mahapatra and Yubin Lan
5 Minimal Processing of Fruits and Vegetables ................ 137
Conrad O. Perera
6 Postharvest Handling and Preservation of Fresh Fish and
Seafood .................................................... 151
Linus U. Opara, Saud M. Al-Jufaili, and Mohammad Shafiur
Rahman
7 Postharvest Handling of Red Meat ........................... 173
Isam T. Kadim and Osman Mahgoub
8 Postharvest Handling of Milk ............................... 203
Nejib Guizani
Part 2. Preservation Using Chemicals and Microbes
9 Fermentation as a Method for Food Preservation ............. 215
Nejib Guizani and Ann Mothershaw
10 Natural Antimicrobials for Food Preservation ............... 237
Eddy J. Smid and Leon G.M. Gorris
11 Antioxidants in Food Preservation .......................... 259
Jan Pokorny
12 pH in Food Preservation .................................... 287
Mohammad Shafiur Rahman
13 Nitrites in Food Preservation .............................. 299
Mohammad Shafiur Rahman
Part 3 Preservation by Controlling Water, Structure, and
Atmosphere
14 Modified-Atmosphere Packaging of Produce ................... 315
Leon G.M. Gorris and Herman W. Peppelenhos
15 Glass Transition and State Diagram of Foods ................ 335
Mohammad Shafiur Rahman
16 Food Preservation and Processing Using Membranes ........... 365
Shyam S. Sablani
17 Stickiness and Caking in Food Preservation ................. 387
Bhesh R. Bhandari
18 Drying and Food Preservation ............................... 403
Mohammad Shafiur Rahman and Conrad O. Perera
19 Osmotic Dehydration of Foods ............................... 433
Mohammad Shafiur Rahman
20 Water Activity and Food Preservation ....................... 447
Mohammad Shafiur Rahman and Theodore P. Labuza
21 Surface Treatments and Edible Coatings in Food
Preservation ............................................... 477
Elizabeth A. Baldwin
22 Encapsulation, Stabilization, and Controlled Release of
Food Ingredients and Bioactives ............................ 509
Ronald B. Pegg and Fereidoon Shahidi
Part 4 Preservation Using Heat and Energy
23 Pasteurization and Food Preservation ....................... 571
M.N. Ramesh
24 Canning and Sterilization of Foods ......................... 585
M.N. Ramesh
25 Cooking and Frying of Foods ................................ 625
M.N. Ramesh
26 Food Preservation by Freezing .............................. 635
Mohammad Shafiur Rahman and Jorge F. Velez-Ruiz
27 Freezing-Melting Process in Liquid Food Concentration ...... 667
Mohammad Shafiur Rahman, Mushtaque Ahmed, and Xiao Dong
Chen
28 Microwave Pasteurization and Sterilization of Foods ........ 691
Jasim Ahmed and Hosahalli S. Ramaswamy
29 Ultrasound in Food Processing and Preservation ............. 713
P.J. Torley and Bhesh R. Bhandari
30 Food Preservation Aspects of Ohmic Heating ................. 741
Marybeth Lima
31 Light Energy in Food Preservation .......................... 751
Mohammad Shafiur Rahman
32 Irradiation Preservation of Foods .......................... 761
Mohammad Shafiur Rahman
33 Pulsed Electric Fields in Food Preservation ................ 783
Humberto Vega-Mercado, M. Marcela Gongora-Nieto,
Gustavo V. Barbosa-Canovas, and Barry G. Swanson
34 High-Pressure Treatment in Food Preservation ............... 815
Enrique Palou, Aurelio Lopez-Malo, Gustavo V. Barbosa-
Canovas, and Barry G. Swanson
35 Applications of Magnetic Field in Food Preservation ........ 855
Jasim Ahmed and Hosahalli S. Ramaswamy
36 Combined Methods for Food Preservation ..................... 867
Lothar Leistner
37 Update on Hurdle Technology for Mild and Effective
Preservation of Foods ...................................... 895
Lothar Leistner
Part 5 Enhancing Food Preservation by Indirect Approach
38 Packaging as a Preservation Technique ...................... 907
Mohammad Shafiur Rahman
39 Types of Packaging Materials Used for Foods ................ 917
Robert H. Driscoll and Mohammad Shafiur Rahman
40 Food Packaging Interaction ................................. 939
Shyam S. Sablani and Mohammad Shafiur Rahman
41 Hygienic Design and Sanitation ............................. 957
Mohammad Shafiur Rahman
42 Hazard Analysis and Critical Control Point (HACCP) ......... 969
Titus De Silva
43 Good Manufacturing Practice (GMP) ......................... 1011
Titus De Silva
44 Commercial Considerations: Managing Profit and Quality .... 1031
Anne Perera and Gerard La Rooy
Index ........................................................ 1055
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