Progress in Food Preservation

Preface

Contributors

Part I Active and Atmospheric Packaging

1 Selected Techniques to Decontaminate Minimally Processed Vegetables
1.1 Introduction

1.2 UV-C light

1.3 Pulsed light

1.4 Electrolysed oxidizing water

1.5 Ozone

1.6 Low-temperature blanching

2 Active and Intelligent Packaging of Food
2.1 Introduction

2.2 Active scavengers

2.3 Active releasers / emitters

2.4 Intelligent packaging

2.5 Nanotechnology in active and intelligent packaging

2.6 Future trends

2.7 Further sources of information

3 Modified-Atmosphere Storage of Foods
3.1 Introduction

3.2 Modified atmosphere

3.3 Effects of modified gas atmospheres on microorganisms and foods

3.4 Application of modified atmospheres for food preservation

3.5 Food safety and future outlook

3.6 Conclusions

4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products
4.1 Introduction

4.2 Physical treatments

4.3 Chemical treatments

4.4 Quality-improving agents

4.5 Ant browning agents

4.6 Natural products

4.7 Other methods, such as oxygen scavengers and coatings

4.8 Biocontrol

5 Coating Technology for Food Preservation
5.1 Introduction

5.2 Progress in relevant materials and their applications in coating

5.3 Progress in coating methodology

5.4 Future trends in coating technology

5.5 Conclusions

Part II Novel Decontamination Techniques

6 Biological Materials and Food-Drying Innovations
6.1 Introduction

6.2 Microwave drying

6.3 Radio frequency drying

6.4 Infrared drying

6.5 Refractance windowTM drying

7 Atmospheric Freeze Drying
7.1 Introduction

7.2 Basic principles

7.3 Types of atmospheric freeze dryer and application

7.4 A novel approach to AFD

7.5 Model

7.6 Conclusions

8 Osmotic Dehydration: Theory, Methodologies and Applications in Fish, Seafood and Meat Products
8.1 Introduction

8.2 Methods of drying

8.3 Some results

8.4 Conclusions

9 Dehydration of Fruit and Vegetables in Tropical Regions
9.1 Introduction

9.2 Forms of water

9.3 Advantages of dried foods

9.4 Drying processes

9.5 Dehydration

9.6 Evaporation and concentration

9.7 Spoilage of dried fruits and vegetables

9.8 Merits of dehydration over sun drying

9.9 Effects of dehydration on nutritive value of fruits and vegetables

9.10 Effects of drying on microorganisms

9.11 Effect of drying on enzyme activity

9.12 Influence of drying on pigments

9.13 Reconstitution test

9.14 Drying parameters

10 Developments in the Thermal Processing of Food
10.1 Introduction

10.2 Thermal processing

10.3 Innovative thermal processing techniques

11 Ozone in Food Preservation
11.1 Introduction

11.2 History

11.3 Chemistry

11.4 Generation

11.5 Antimicrobial effect

11.6 Applications

11.7 Toxicity and safety of personnel

11.8 Conclusion

12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods
12.1 Introduction

12.2 The working principles of high hydrostatic pressure

12.3 Microbial inactivation by high hydrostatic pressure

12.4 Effect of high pressure on the physical and biochemical characteristics of food systems

12.5 Applications of high hydrostatic pressure to specific food commodities

12.6 Conclusions

13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress

13.1 Introduction

13.2 Historical background of pulsed electric fields

13.3 Pulsed electric field processing

13.4 Mechanisms and factors affecting pulsed electric fields

13.5 Pulsed electric field applications in food processing

13.6 Nanosecond pulsed electric fields

13.7 Impacts of pulsed electric fields on antioxidant features

13.8 Effects of pulsed electric fields on solid textures

13.9 Starch modification by pulsed electric fields

13.10 Conclusions

14 Salting Technology in Fish Processing
14.1 Introduction

14.2 Process steps in salting technology

14.3 Factors affecting the penetration of salt

14.4 Ripening of salted fish

14.5 Conclusion

15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen / Thawed Market-Simulated Marine Fish Species
15.1 Introduction

15.2 Sources of contamination of fish

15.3 Fish as a perishable food

15.4 Indicators of deterioration in frozen fish

15.5 Bacterial food poisoning in seafood

15.6 Methods used for assessing deteriorative changes in fish

15.7 Study of three marine fish species

15.8 Conclusions

16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide
16.1 Introduction: cassava production and importance

16.2 Nutritional value

16.3 Cassava utilization

16.4 Factors that limit cassava utilization and its toxicity

16.5 Cassava processing

16.6 Storage of processed cassava products

17 Use of Electron Beams in Food Preservation
17.1 Introduction

17.2 Food irradiation, source and technology

17.3 The food industry and electron-beam irradiation

17.4 Electron-beam irradiation and microorganisms

17.5 Conclusion and future outlook

Part III Modelling

18 Treatment of Foods using High Hydrostatic Pressure
18.1 Introduction

18.2 Pressure and the earth

18.3 Main factors characterizing high hydrostatic pressure

18.4 Historical perspective

18.5 High hydrostatic pressure process and equipment

18.6 Commercal high hydrostatic pressure-treated food products around the world

18.7 Consumer acceptance of high hydrostatic pressure processing

19 Role of Predictive Microbiology in Food Preservation

19.1 Microorganisms in foods

19.2 Predictive microbiology

19.3 Software packages and web applications in predictive microbiology

19.4 Applications of predictive microbiology in food preservation

20 Factors Affecting the Growth of Microorganisms in Food
20.1 Introduction

20.2 Intrinsic factors

20.3 Extrinsic factors

20.4 Implicit factors

20.5 Processing factors

20.6 Interaction between factors

21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce
21.1 Introduction: the management of food safety requires a holistic approach

21.2 Microbial quality management starts in production

21.3 Processing of fresh produce is a key step in quality preservation

21.4 Monitoring the entire food supply chain

21.5 The improvement of compliance by increasing awareness

21.6 Last but not least: consumers

21.7 Conclusion

Part IV Use of Natural Preservatives

22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives
22.1 Introduction

22.2 Antimicrobial potential of LAB

22.3 Bacteriocins

22.4 Food applications

22.5 Hurdle technology to enhance food safety

22.6 Bacteriocins in packaging films

22.7 Conclusions

23 Bacteriocins: Recent Advances and Opportunities
23.1 Introduction

23.2 Bacteriocins produced by LAB

23.3 Bioprotection against pathogenic bacteria 49

23.4 Bioprotection against spoilage microorganisms

23.5 Medical and veterinary potential of LAB bacteriocins

23.6 Conclusion

24 Application of Botanicals as Natural Preservatives in Food
24.1 Introduction

24.2 Antibacterial

24.3 Antifungals

24.4 Antioxidants

24.5 Applications

24.6 Conclusion

25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges
25.1 Introduction

25.2 Some tropical medicinal plants with potential food-processing value

25.3 Conclusion

26 Essential Oils and Other Plant Extracts as Food Preservatives
26.1 Background

26.2 Secondary metabolites of plants

26.3 Modes of action of essential oils and plant extracts

26.4 Specific applications of plant extracts in the food industry

26.5 Medicinal plants and the regulations governing the use of botanical biocides

26.6 Future perspectives

26.7 Conclusions

27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics
27.1 Introduction

27.2 Common insect pests of stored food grains in the tropics

27.3 Advances in stored-product insect pest control in the tropics

27.4 Advances in development of botanical pesticides in the tropics

27.5 Prospects of botanical pesticides

28 Preservation of Plant and Animal Foods: An Overview
28.1 Introduction: definition and principles

28.2 Food preservation methods

28.3 Conclusion

References

Index