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008			200402s2020 flua ob 001 0 eng d
010			_a 2021761750
015			_aGBC031163 _2bnb
016	7		_a019726275 _2Uk
020			_a9780429091483 _q(electronic book)
020			_a0429091486 _q(electronic book)
020			_a9780429531354 _q(electronic book)
020			_a0429531354 _q(electronic book)
020			_a9781498740494 _q(electronic bk. ; _qPDF)
020			_a1498740499 _q(electronic bk. ; _qPDF)
020			_a9780429546051 _q(electronic bk. ; _qMobipocket)
020			_a042954605X _q(electronic bk. ; _qMobipocket)
024	7		_a10.1201/9780429091483 _2doi
035			_a(OCoLC)1148119960
037			_a9780429091483 _bTaylor & Francis
040			_aNLMAA _beng _erda _epn _cNLMAA _dYDXIT _dUKAHL _dUAB _dTYFRS _dUKMGB _dN$T _dYDX _dUKOBU _dOCLCO _dOCLCQ _dSFB _dOCLCQ _dOCL _dDLC _dJO-AjAnu
042			_alccopycat
050	0	0	_aTP371
060		4	_aWA 710
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664/.028 _223
245	0	0	_aHandbook of food preservation / _cedited by Mohammad Shafiur Rahman.
250			_aThird edition.
264		1	_aBoca Raton, FL : _bCRC Press, Taylor & Francis Group, _c[2020]
264		4	_c©2020
300			_a1 online resource (xx, 1082 pages) : _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_aThe 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. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of theHandbook of Food Preservationprovides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, theHandbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
588	0		_aOnline resource; title from digital title page (viewed on June 26, 2020).
650		0	_aFood _xPreservation.
650		0	_aFood _xPackaging.
650		0	_aSterilization.
650		0	_aFood industry and trade.
650	1	2	_aFood Preservation
650		2	_aFood Preservatives
650		6	_aAliments _xConservateurs.
650		6	_aAliments _xConservation.
650		6	_aAliments _xConditionnement.
650		6	_aAliments _xStérilisation.
650		6	_aAliments _xTraitement.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aSterilization. _2fast _0(OCoLC)fst01133200
650		7	_aFood _xPackaging. _2fast _0(OCoLC)fst00930550
650		7	_aFood industry and trade. _2fast _0(OCoLC)fst00930843
650		7	_aFood _xPreservation. _2fast _0(OCoLC)fst00930571
650		7	_aLebensmittelkonservierung. _2idszbz
650		7	_aConservación de alimentos. _2lemb
700	1		_aRahman, Shafiur, _eeditor.
776	0	8	_iPrint version: _z9781498740487
906			_a7 _bcbc _ccopycat _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBK _n0
999			_c33622 _d33622