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Table Of Contents

1.2 What Are Foods?
1.3 Food Preservation
1.3.1Why Preservation?
1.3.2How Long to Preserve?
1.3.3For Whom to Preserve?
1.4 Causes of Deterioration
1.5 Food Preservation Methods
Food preservation methods
1.5.2Use of Chemicals
1.5.3Controls of Water and Structure
1.5.4Control of Atmosphere
1.5.5Inactivation of Heat Energy of High Pressure and Ultrasound of Electricity of Radiation of Magnetic Field
1.5.6Avoid Recontamination (Indirect Approach)
1.6 Other Preservation Factors
Postharvest Physiology of Fruit and Vegetables
Postharvest Handling and Treatments of Fruits and Vegetables
Postharvest Handling of Grains and Pulses
Minimal Processing of Fruits and Vegetables
Postharvest Handling and Preservation of Fresh Fish and Seafood
Postharvest Handling of Red Meat
Postharvest Handling of Milk
Fermentation as a Method for Food Preservation
Natural Antimicrobials for Food Preservation*
Antioxidants in Food Preservation
pH in Food Preservation
Nitrites in Food Preservation
Modified-Atmosphere Packaging of Produce∗
Glass Transition and State Diagram of Foods
Food Preservation and Processing Using Membranes
Stickiness and Caking in Food Preservation
Drying and Food Preservation
Osmotic Dehydration of Foods
Water Activity and Food Preservation
Surface Treatments and Edible Coatings in Food Preservation
Pasteurization and Food Preservation
Canning and Sterilization of Foods
Cooking and Frying of Foods
Food Preservation by Freezing
Freezing–Melting Process in Liquid Food Concentration
Microwave Pasteurization and Sterilization of Foods
Ultrasound in Food Processing and Preservation
Food Preservation Aspects of Ohmic Heating∗
Light Energy in Food Preservation
Irradiation Preservation of Foods
Pulsed Electric Fields in Food Preservation
High-Pressure Treatment in Food Preservation
Applications of Magnetic Field in Food Preservation
Combined Methods for Food Preservation
Update on Hurdle Technology for Mild and Effective Preservation of Foods
Packaging as a Preservation Technique
Types of Packaging Materials Used for Foods
Food Packaging Interaction
Hygienic Design and Sanitation
Hazard Analysis and Critical Control Point (HACCP)
Good Manufacturing Practice (GMP)
Commercial Considerations:Managing Profit and Quality
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Handbook of Food Preservation

Handbook of Food Preservation



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Published by Arranee Chotiko

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Published by: Arranee Chotiko on Nov 09, 2011
Copyright:Attribution Non-commercial


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