Title
Handbook of Food Preservation (Food Science and Technology),Used
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The processing of food is no longer simple or straightforward, but is now a highly interdisciplinary science. A number of new techniques have developed to extend shelflife, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The everincreasing 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, costeffective, and safestrategies 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 modifiedatmosphere 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, highpressure, 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 highquality, safe products through better understanding and control of the processes.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of the Handbook of Food Preservation? A: The Handbook of Food Preservation emphasizes the science and technology behind preserving food, including various methods and techniques to extend shelf life and enhance safety and quality.
- Q: Who is the author of this book? A: The book is authored by M. Shafiur Rahman.
- Q: How many chapters are included in the second edition? A: The second edition includes 44 chapters, significantly expanded from the original 25 chapters.
- Q: What types of food preservation methods are covered in the book? A: The book covers a wide range of preservation methods, including chemical additives, fermentation, modified-atmosphere packaging, thermal energy methods, and good manufacturing practices.
- Q: Is this book suitable for both industrial and academic audiences? A: Yes, the Handbook of Food Preservation is designed for both practicing industrial food scientists and academic researchers, providing valuable insights for both.
- Q: What is the condition of the book being sold? A: The book is in new condition.
- Q: How many pages does the Handbook of Food Preservation contain? A: The book contains 1086 pages.
- Q: What is the binding type of this book? A: The Handbook of Food Preservation is bound in hardcover.
- Q: When was the second edition of the book published? A: The second edition was published on July 16, 2007.
- Q: What subjects does this book address in food preservation? A: The book addresses a variety of subjects, including fresh produce, grains, meats, dairy, and innovative preservation technologies.