Index page for: Handbook of Food Preservation, Second Edition

Table of Contents Part A: Preservation of Fresh Food ProductsFood Preservation: an Overview, Dr. M.S. RahmanPostharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. GamagePostharvest Handling and Treatments of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. GamagePost-Harvest Handling of Grains and Pulses, Dr. Y. Lan and Dr. A. K MahapatraMinimal Processing of Fruits and Vegetables, Dr. C.O. PereraPostharvest Handling and Preservation of Fish and Seafood, Dr. L.Opara, Dr. S. M. Al-Jufaili, and Dr. M.S. RahmanPostharvest Handing of Red Meat, Dr. I. Kadim and Dr. O.MahgoubPostharvest Handling of Milk, Dr. N.GuizaniPart B: Preservation Using Chemicals and MicrobesFermentation as a Method for Food Preservation, Dr. N. Guizani and Dr. A. MothershawNatural Antimicrobials for Food Preservation, Dr. L. GorrisAntioxidants in Food Preservation, Dr. J. PokornypH in Food Preservation, Dr. M.S. RahmanNitrides in Food Preservation, Dr. M.S. Rahman Part C: Preservation by Controlling Water, Structure, and Atmosphere Modified-Atmosphere Packaging of Produce, Dr. L. GorrisGlass Transition and State Diagram of Foods, Dr. M.S. RahmanFood Preservation and Processing using Membranes, Dr. S.S. SablaniStickiness and Caking in Food Preservation, Dr. B. BhandariDrying and Food Preservation, Dr. M.S. Rahman and Dr. C. PereraOsmotic Dehydration of Foods, Dr. M.S. RahmanWater Activity and Food Preservation, Dr. M.S. Rahman and Dr. T.P. LabuzaSurface Treatments and Edible Coating in Food Preservation, Dr. E.A. BaldwinEncapsulation and Controlled Release of Food Ingredients and Bioactives, Dr. F. Shahidi and Dr. R. PeggPart D: Preservation Using Heat and EnergyPasteurization and Food Preservation, Dr. M. N. RameshCanning and Sterilization of Foods, Dr. M. N. RameshCooking and Frying of Foods, Dr. M. N. RameshFood Preservation by Freezing, Dr. M.S. Rahman and Dr. J.F. Velez RuizFreezing-Melting (FM) Process in Food Concentration, Dr. M.S. Rahman, Dr. M. Ahmed, and Dr. X.D. ChenMicrowave Pasteurization and Sterilization of Foods, Dr. J. Ahmed and Dr. H. RamaswamyUltrasound in Food Processing and Preservation, Dr. P. J. Torley and Dr. B.R. BhandariFood Preservation Aspects of Ohmic Heating, Dr. M. LimaLight Energy in Food Preservation, Dr. M.S. RahmanIrradiation Preservation of Foods, Dr. M.S. RahmanPulsed Electric Field in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. H. Vega-Mercado, Dr. M.M. Gongora-Nieto, Dr. B.G. SwansonHigh Pressure Treatment in Food Preservation, Dr. G.V. Barbosa-Canovas, Dr. E. Palou, Dr. A. Lopez-Malo, and Dr. B. G. SwansonApplications of Magnetic Field in Food Preservation, Dr. J. Ahmed and Dr. H. RamaswamyCombined Methods for Food Preservation, Dr. L. LeistnerUpdate on Hurdle Technology for Mild and Effective Preservation of Foods, Dr. L. LeistnerPart E: Enhancing Food Preservation by Indirect ApproachPackaging as a Preservation Technique, Dr. M.S. RahmanTypes of Packaging Materials Used for Foods, Dr. R.H. Driscoll and Dr. M.S. RahmanFood Packaging Interaction, Dr. S.S. Sablani and Dr. M.S. RahmanHygienic Design and Sanitation, Dr. M.S. Rahman Hazard Analysis and Critical Control Point (HACCP), Mr. T. De SilvaGood Manufacturing Practice (GMP), Mr. T.De SilvaCommercial Considerations: Managing Profit and Quality, Dr. A. Perera and Mr. G. La Rooy