|  | Bhat, Rajeev (Hrsg.)
Progress in Food Preservation
 1. Auflage Februar 2012
199,- Euro
2012. 656 Seiten, Hardcover
ISBN 978-0-470-65585-6 - John Wiley & Sons
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| Langtext
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.
Aus dem Inhalt
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
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