HANDBOOK OF FOOD PRESERVATION
CONTENTS PART PRESERVATION OF FRESH FOOD PRODUCTS 1 FOOD PRESERVATION: OVERVIEW 2 POSTHARVEST PHYSIOLOGY OF FRUIT AND VEGETABLES 3 POSTHARVEST HANDLING AND TREATMENTS OF FRUITS AND VEGETABLES 4 POSTHARVEST HANDLING OF GRAINS AND PULSES 5 MINIMAL PROCESSING OF FRUITS AND VEGETABLES 6 POSTHARVEST HANDLING AND PRESERVATION OF FRESH FISH AND SEAFOOD 7 POSTHARVEST HANDLING OF RED MEAT 8 POSTHARVEST HANDLING OF MILK PART PRESERVATION USING CHEMICALS AND MICROBES 9 FERMENTATION AS A METHOD FOR FOOD PRESERVATION 10 NATURAL ANTIMICROBIALS FOR FOOD PRESERVATION 11 ANTIOXIDANTS IN FOOD PRESERVATION 12 PH IN FOOD PRESERVATION 13 NITRITES IN FOOD PRESERVATION PRESERVATION BY CONTROLLING WATER, STRUCTURE, AND ATMOSPHERE 14 MODIFIED-ATMOSPHERE PACKAGING OF PRODUCE 15 GLASS TRANSITION AND STATE DIAGRAM OF FOODS 16 FOOD PRESERVATION AND PROCESSING USING MEMBRANES 17 STICKINESS AND CAKING IN FOOD PRESERVATION 18 DRYING AND FOOD PRESERVATION 19 OSMOTIC DEHYDRATION OF FOODS 20 WATER ACTIVITY AND FOOD PRESERVATION 21 SURFACE TREATMENTS AND EDIBLE COATINGS IN FOOD PRESERVATION 22 ENCAPSULATION, STABILIZATION, AND CONTROLLED RELEASE OF FOOD INGREDIENTS AND BIOACTIVES PRESERVATION USING HEAT AND ENERGY 23 PASTEURIZATION AND FOOD PRESERVATION 24 CANNING AND STERILIZATION OF FOODS 25 COOKING AND FRYING OF FOODS 26 FOOD PRESERVATION BY FREEZING 27 FREEZING–MELTING PROCESS IN LIQUID FOOD CONCENTRATION 28 MICROWAVE PASTEURIZATION AND STERILIZATION OF FOODS 29 ULTRASOUND IN FOOD PROCESSING AND PRESERVATION 30 FOOD PRESERVATION ASPECTS OF OHMIC HEATING 31 LIGHT ENERGY IN FOOD PRESERVATION 32 IRRADIATION PRESERVATION OF FOODS 33 PULSED ELECTRIC FIELDS IN FOOD PRESERVATION 34 HIGH-PRESSURE TREATMENT IN FOOD PRESERVATION 35 APPLICATIONS OF MAGNETIC FIELD IN FOOD PRESERVATION 36 COMBINED METHODS FOR FOOD PRESERVATION 37 UPDATE ON HURDLE TECHNOLOGY FOR MILD AND EFFECTIVE PRESERVATION OF FOODS ENHANCING FOOD PRESERVATION BY INDIRECT APPROACH 38 PACKAGING AS A PRESERVATION TECHNIQUE 39 TYPES OF PACKAGING MATERIALS USED FOR FOODS 40 FOOD PACKAGING INTERACTION 41 HYGIENIC DESIGN AND SANITATION 42 HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) 43 GOOD MANUFACTURING PRACTICE (GMP) 44 COMMERCIAL CONSIDERATIONS: MANAGING PROFIT AND QUALITY