Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing – however, they still expect the convenience of a long shelf life. Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance.
Progress in Food Preservation provides an in-depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject.
The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.
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.
Contents
Part I Active and Atmospheric Packaging
- 1 Selected Techniques to Decontaminate Minimally Processed Vegetables
- 2 Active and Intelligent Packaging of Food
- 3 Modified-Atmosphere Storage of Foods
- 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products
- 5 Coating Technology for Food Preservation
Part II Novel Decontamination Techniques
- 6 Biological Materials and Food-Drying Innovations
- 7 Atmospheric Freeze Drying
- 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products
- 9 Dehydration of Fruit and Vegetables in Tropical Regions
- 10 Developments in the Thermal Processing of Food
- 11 Ozone in Food Preservation
- 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods
- 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress
- 14 Salting Technology in Fish Processing
- 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species
- 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide
- 17 Use of Electron Beams in Food Preservation
Part III Modelling
- 18 Treatment of Foods using High Hydrostatic Pressure
- 19 Role of Predictive Microbiology in Food Preservation
- 20 Factors Affecting the Growth of Microorganisms in Food
- 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce
Part IV Use of Natural Preservatives
- 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives
- 23 Bacteriocins: Recent Advances and Opportunities
- 24 Application of Botanicals as Natural Preservatives in Food
- 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges
- 26 Essential Oils and Other Plant Extracts as Food Preservatives
- 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics
- 28 Preservation of Plant and Animal Foods: An Overview
References
Index
Index
About the Author
- 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.
Book Details
- Hardcover: 656 pages
- Publisher: Wiley; 1 edition (March 13, 2012)
- Language: English
- ISBN-10: 0470655852
- ISBN-13: 978-0470655856
- Product Dimensions: 9.8 x 6.9 x 1.3 inches
List Price: $235.00