Handbook of food preservation

Food preservation: overview, cap.1 Postharvest physiology of fruit and vegetables, cap.2 Postharvest handling and treatments of fruits and vegetables, cap.3 Postharvest handling of grains and pulses, cap.4 Minimal processing of fruits and vegetables, cap.5 Postharvest handling and preservation of fresh fish and seafood, cap.6 Postharvest handling of red meat, cap.7 Postharvest handling of milk, cap.8 Fermentation as a method for food preservation, cap.9 Naturals antimicrobials for food preservation, cap.10 Antioxidants in food preservation, cap.11 pH in food preservation, cap.12 Nitrites in food preservation, cap.13 Modified atmosphere packaging of produce, cap.14 Glass transition and state diagram of foods, cap.15 Food preservation and processing using membranes, cap.16 Stickiness and caking in food preservation, cap.17 Drying and food preservation, cap.18 Osmotic dehydration of foods, cap.19 Surface treatments and edible coatings in food preservation, cap.21 Encapsulation, stabilization and controlled release of food ingredients, cap.22 Pasteurization and food preservation, cap.23 Canning and sterilization of foods, cap.24 Cooking and frying of foods, cap.25 Food preservation by freezing, cap.26 Freezing-melting process in liquid food concentration, cap.27 Microwave pasteurization and sterilization of foods, cap.28 Ultrasound in food processing and preservation, cap.29 Food preservation aspects of ohmic heating, cap.30 Light energy in food preservation, cap.31 Irradiation preservation of foods, cap.32 Pulsed electric fields in food preservation, cap.33 High-pressure treatment in food preservation, cap.34 Applications of magnetic field in food preservation, cap.35 Combined methods for food preservation,c ap.36 Updated on hurdle technology for mild and effective preservation of foods, cap.37 Packaging as a preservation technique, cap.38 Types of packaging materials used for foods, cap.39 Food packaging interaction, cap.40 Hygienic design and sanitation, cap.41 Hazard analysis and critical control point (HACCP), cap.42 Good manufacturing practice (GMP), cap.43 Comercial considerations: Managing profit and quality, cap.44