Handbook of Food Preservation (eBook)

M. Shafiur Rahman (Herausgeber)

eBook Download: PDF

2007 | 1. Auflage
1088 Seiten
CRC Press (Verlag)
978-1-4200-1737-3 (ISBN)

Infos

Updated and expanded from 25 to 44 chapters, the Handbook of Food Preservation: Second Edition provides fundamental and practical aspects of the preservation methods and new techniques that are most important to those in the industry. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques and describes the exact mode or mechanisms involved in each preservation method by exploring the effects on food properties. The text is organized based on the mode of preservation method: fresh food products, chemicals and microbes, water, structure, and atmosphere, heat and energy, and indirect approaches. This is an invaluable resource for students and researchers.

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The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Produkt-Details

• Erscheint lt. Verlag: 16.7.2007
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 1-4200-1737-3 / 1420017373
• ISBN-13: 978-1-4200-1737-3 / 9781420017373