Progress in Food Preservation
ISBN: 9788126563623
656 pages
Exclusively distributed by Bio Green Books

Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.
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