Preface xix

Contributors xxi

Part I Active and Atmospheric Packaging 1

1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3
Vicente M. Gomez-Lopez

2 Active and Intelligent Packaging of Food 23
Istvan Siro

3 Modified-Atmosphere Storage of Foods 49
Osman Erkmen

4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67
Shengmin Lu and Qile Xia

5 Coating Technology for Food Preservation 111
Chamorn Chawengkijwanich and Phikunthong Kopermsub

Part II Novel Decontamination Techniques 129

6 Biological Materials and Food-Drying Innovations 131
Habib Kocabiyik

7 Atmospheric Freeze Drying 143
Shek Mohammod Atiqure Rahman and Arun S. Mujumdar

8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161
Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki

9 Dehydration of Fruit and Vegetables in Tropical Regions 191
Salim-ur-Rehman and Javaid Aziz Awan

10 Developments in the Thermal Processing of Food 211
Tareq M. Osaili

11 Ozone in Food Preservation 231
Bulent Zorlugenc and Feyza Kiroglu Zorlugenc

12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247
Hudaa Neetoo and Haiqiang Chen

13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277
Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias

14 Salting Technology in Fish Processing 297
Hulya Turan and Ibrahim Erkoyuncu

15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315
Olusegun A. Oyelese

16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331
G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer

17 Use of Electron Beams in Food Preservation 343
Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath

Part III Modelling 373

18 Treatment of Foods using High Hydrostatic Pressure 375
Sencer Buzrul and Hami Alpas

19 Role of Predictive Microbiology in Food Preservation 389
Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez

20 Factors Affecting the Growth of Microorganisms in Food 405
Siddig Hussein Hamad

21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429
Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems

Part IV Use of Natural Preservatives 451

22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453
Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya

23 Bacteriocins: Recent Advances and Opportunities 485
Taoufik Ghrairi, Nawel Chaftar and Khaled Hani

24 Application of Botanicals as Natural Preservatives in Food 513
Vibha Gupta and Jagdish Nair

25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531
Afolabi F. Eleyinmi

26 Essential Oils and Other Plant Extracts as Food Preservatives 539
Thierry Regnier, Sandra Combrinck and Wilma Du Plooy

27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581
Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett

28 Preservation of Plant and Animal Foods: An Overview 603
Gabriel O. Adegoke and Abiodun A. Olapade

References 609

Index 613

Rajeev Bhat is a Senior Lecturer in the Food Technology Division at the University Sains Malaysia, specialising in food safety and nutrition. His research interests include: food nanotechnology, nutraceuticals, microbial technology and the application of modern food preservation technology. Presently, he is involved in teaching food microbiology and food chemistry. Dr Bhat has published more than 50 papers in peer reviewed international and national journals. He has several book chapters to his credit and has co-edited a book on food biotechnology.

A.K. Alias joined the School of Industrial Technology at the University Sains Malaysia in 1994 after obtaining his PhD in Food Technology from University of Reading. He teaches food processing and preservation, physical properties of foods and food ingredients. His research interests are mainly in the fundamental aspects of structure-property relationships and the technological applications of starch and non-starch polysaccharides. He is the group leader of the Food Biopolymer Research Group, a virtual research group established to undertake extensive research on food biopolymers. He has published more than 60 papers in international journals and proceedings and presented more than 40 conference papers.

Gopinadhan Paliyath is a Professor at the University of Guelph, Canada. His research is primarily in the area of biochemistry, specifically pertaining to fruits and vegetables, and in relation to their senescence (ethylene, signal transduction, calcium second messenger system), shelf life and quality, nutraceutical ingredients and their mechanism of action. Recent research includes investigations on the role of phospholipase D (PLD) in membrane homeostasis and signal transduction.