Food Preservation Techniques

Food Preservation Techniques
Author: Peter Zeuthen,Leif Bøgh-Sørensen
Publsiher: Elsevier
Total Pages: 400
Release: 2003-10-30
ISBN 10: 1855737140
ISBN 13: 9781855737143
Language: EN, FR, DE, ES & NL

Food Preservation Techniques Book Review:

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

The Home Preserving Bible

The Home Preserving Bible
Author: Carole Cancler
Publsiher: Penguin
Total Pages: 464
Release: 2012-10-02
ISBN 10: 161564296X
ISBN 13: 9781615642960
Language: EN, FR, DE, ES & NL

The Home Preserving Bible Book Review:

Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.

Complete Guide to Home Canning and Preserving Second Revised Edition

Complete Guide to Home Canning and Preserving  Second Revised Edition
Author: U.S. Dept. of Agriculture
Publsiher: Courier Corporation
Total Pages: 192
Release: 2012-04-26
ISBN 10: 0486145247
ISBN 13: 9780486145242
Language: EN, FR, DE, ES & NL

Complete Guide to Home Canning and Preserving Second Revised Edition Book Review:

Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and pickled vegetables; and much more.

Handbook of Antioxidants for Food Preservation

Handbook of Antioxidants for Food Preservation
Author: Fereidoon Shahidi
Publsiher: Woodhead Publishing
Total Pages: 514
Release: 2015-02-25
ISBN 10: 1782420975
ISBN 13: 9781782420972
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants for Food Preservation Book Review:

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements

The Complete Guide to Food Preservation

The Complete Guide to Food Preservation
Author: Angela Williams Duea
Publsiher: Atlantic Publishing Company
Total Pages: 384
Release: 2011
ISBN 10: 1601383428
ISBN 13: 9781601383426
Language: EN, FR, DE, ES & NL

The Complete Guide to Food Preservation Book Review:

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Handbook of Food Preservation

Handbook of Food Preservation
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 809
Release: 1999-01-21
ISBN 10: 9780824702090
ISBN 13: 0824702093
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Book Review:

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Food Preservation

Food Preservation
Author: Alexandru Grumezescu
Publsiher: Academic Press
Total Pages: 792
Release: 2016-08-31
ISBN 10: 0128043741
ISBN 13: 9780128043745
Language: EN, FR, DE, ES & NL

Food Preservation Book Review:

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Handbook of Food Preservation Second Edition

Handbook of Food Preservation  Second Edition
Author: M. Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1088
Release: 2007-07-16
ISBN 10: 9781574446067
ISBN 13: 1574446061
Language: EN, FR, DE, ES & NL

Handbook of Food Preservation Second Edition Book Review:

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. The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive resource on food preservation. It emphasizes practical, cost-effective, and safe-strategies for implementing preservation techniques and dissects the exact mode or mechanism involved in each method by highlighting the effects on food properties. Divided into five sections the book begins with an overview of food preservation and handling including fresh fruits and vegetables, grains and pulses, fish, red meat, and milk. It presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. The book details methods of physical manipulation involving modified-atmosphere packaging, membrane technology, surface treatment, and edible coating. There is also an extensive description of preservation methods using thermal and other energy such as irradiation, high-pressure, and pulsed electric or magnetic fields. Finally, the book presents a range of indirect approaches to improve quality and safety and good manufacturing practices. Containing fundamental and practical aspects of today's current and emerging preservation methods, the Handbook of Food Preservation, Second Edition helps practicing industrial and academic food scientists, technologists, and engineers develop high-quality, safe products through better understanding and control of the processes.

Progress in Food Preservation

Progress in Food Preservation
Author: Rajeev Bhat,Gopinadham Paliyath
Publsiher: John Wiley & Sons
Total Pages: 630
Release: 2012-03-05
ISBN 10: 0470655852
ISBN 13: 9780470655856
Language: EN, FR, DE, ES & NL

Progress in Food Preservation Book Review:

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, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Food Preservation and Safety of Natural Products

Food Preservation and Safety of Natural Products
Author: Helen N. Onyeaka,Ozioma F. Nwabor
Publsiher: Academic Press
Total Pages: 272
Release: 2022-06-24
ISBN 10: 0323857019
ISBN 13: 9780323857017
Language: EN, FR, DE, ES & NL

Food Preservation and Safety of Natural Products Book Review:

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Packaging for Food Preservation

Packaging for Food Preservation
Author: Matteo Alessandro Del Nobile,Amalia Conte
Publsiher: Springer Science & Business Media
Total Pages: 193
Release: 2013-07-12
ISBN 10: 1461476844
ISBN 13: 9781461476849
Language: EN, FR, DE, ES & NL

Packaging for Food Preservation Book Review:

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.

Novel Food Preservation and Microbial Assessment Techniques

Novel Food Preservation and Microbial Assessment Techniques
Author: Ioannis S. Boziaris
Publsiher: CRC Press
Total Pages: 468
Release: 2014-04-14
ISBN 10: 1466580763
ISBN 13: 9781466580763
Language: EN, FR, DE, ES & NL

Novel Food Preservation and Microbial Assessment Techniques Book Review:

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration
Author: Gary S. Tucker
Publsiher: John Wiley & Sons
Total Pages: 280
Release: 2016-01-22
ISBN 10: 111890463X
ISBN 13: 9781118904633
Language: EN, FR, DE, ES & NL

Food Preservation and Biodeterioration Book Review:

Food Preservation and Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods and major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across the industry and academia, particularly those involved with safety and quality.

Food Preservation Quarterly

Food Preservation Quarterly
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1961
ISBN 10: 1928374650XXX
ISBN 13: UCAL:B3359481
Language: EN, FR, DE, ES & NL

Food Preservation Quarterly Book Review:

Essential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation  Flavor and Safety
Author: Victor R. Preedy
Publsiher: Academic Press
Total Pages: 930
Release: 2015-09-28
ISBN 10: 012416644X
ISBN 13: 9780124166448
Language: EN, FR, DE, ES & NL

Essential Oils in Food Preservation Flavor and Safety Book Review:

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

The History of Food Preservation

The History of Food Preservation
Author: Stuart Thorne
Publsiher: Barnes & Noble Imports
Total Pages: 184
Release: 1986-01-01
ISBN 10: 9780389206392
ISBN 13: 0389206393
Language: EN, FR, DE, ES & NL

The History of Food Preservation Book Review:

This book describes the history of food preservation from its ancient origins in traditional smoked, fermented, pickled and dried products, through bottled fruits of the 17th century and the establishment of commercial enterprises to cater for mariners in the early 19th century, to the provision of preserved foods as a normal item of diet at the end of the last century. Until the late 19th century, the technology of food preservation was far in advance of knowledge of its scientific basis in bacteriology. The book also traces the development of food bacteriology from the early observations of Antonie van Leeuwenhoek until the technology and its scientific basis were united in the early years of this century.

Physical Principles of Food Preservation

Physical Principles of Food Preservation
Author: Marcus Karel,Daryl Lund
Publsiher: CRC Press
Total Pages: 640
Release: 2003-06-20
ISBN 10: 9780203911792
ISBN 13: 0203911792
Language: EN, FR, DE, ES & NL

Physical Principles of Food Preservation Book Review:

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.

Food Preservation by Modified Atmospheres

Food Preservation by Modified Atmospheres
Author: Moshe Calderon,Rivka Barkai-Golan
Publsiher: CRC Press
Total Pages: 416
Release: 1990-05-29
ISBN 10: 9780849365690
ISBN 13: 0849365694
Language: EN, FR, DE, ES & NL

Food Preservation by Modified Atmospheres Book Review:

This volume provides the reader with the updated state-of-the-art in the Modified Atmospheres field. It explains the Modified Atmospheres Method which is derived from the ancient Hermetic Storage Technique of keeping grain and seeds, which was practiced in Middle Eastern and other ancient cultures. This unique work covers all aspects of the field and reveals new important, useful information. This interesting publication is a valuable guidebook for all involved in postharvest agriculture, such as agronomists, horticulturists, extension officers and teachers at agricultural schools. It is also an important reference source for entomologists, postharvest fruit pathologists and physiologists, as well as agricultural engineers, food scientists, and food technologists.

CSIRO Food Preservation Quarterly

CSIRO Food Preservation Quarterly
Author: Anonim
Publsiher: Unknown
Total Pages: 908
Release: 1961
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924053489443
Language: EN, FR, DE, ES & NL

CSIRO Food Preservation Quarterly Book Review:

Organic Acids and Food Preservation

Organic Acids and Food Preservation
Author: Maria M. Theron,J. F. Rykers Lues
Publsiher: CRC Press
Total Pages: 340
Release: 2010-09-16
ISBN 10: 9781420078435
ISBN 13: 1420078437
Language: EN, FR, DE, ES & NL

Organic Acids and Food Preservation Book Review:

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials, relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject, it provides practical tools that can be used in the food industry, various academic disciplines, research, education, and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective? Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions, the authors combine research findings from industries and laboratories around the globe, specific application regimen, future prospects, and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends, food legislation, and other obstacles, this book then explores possible solutions that are applicable not only to food science but to microbiology, food science, food technology, biochemistry, and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.