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001 9780429091483
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040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9780429091483
_qelectronic book
020 _a0429091486
_qelectronic book
020 _a9780429531354
_qelectronic book
020 _a0429531354
_qelectronic book
020 _a9781498740494
_q(electronic bk. : PDF)
020 _a1498740499
_q(electronic bk. : PDF)
020 _a9780429546051
_q(electronic bk. : Mobipocket)
020 _a042954605X
_q(electronic bk. : Mobipocket)
035 _a(OCoLC)1148119960
_z(OCoLC)1162319478
035 _a(OCoLC-P)1148119960
050 4 _aTP371
_b.H26 2020eb
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 4 _a664/.028
_223
245 0 0 _aHandbook of food preservation /
_cedited by Mohammad Shafiur Rahman.
250 _aThird edition.
264 1 _aBoca Raton, FL :
_bCRC Press, Taylor & Francis Group,
_c[2020]
300 _a1 online resource (xx, 1082 pages) :
_billustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
520 _aThe 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 theHandbook of Food Preservationprovides 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, theHandbook 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.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood
_xPreservation.
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
700 1 _aRahman, Shafiur,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9780429091483
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c128266
_d128266