{"product_id":"handbook-of-food-preservation-hardback","title":"Handbook of Food Preservation - Hardback","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe Third Edition of the \u003ci\u003eHandbook of Food Preservation \u003c\/i\u003eprovides 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.\u003c\/p\u003e\u003cp\u003eFeatures:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eIncludes extensive overview on the postharvest handling and treatments for foods of plants and animal origin \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eExplains 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\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes 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\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eRevised, updated, and expanded with 18 new chapters, the \u003ci\u003eHandbook of Food Preservation, Third Edition\u003c\/i\u003e, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers. \u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45546557702382,"sku":"9781498740487","price":361.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781498740487.jpg?v=1720236104","url":"https:\/\/bookland.com.au\/products\/handbook-of-food-preservation-hardback","provider":"Book Land AU","version":"1.0","type":"link"}