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. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation…mehr
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.
The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives
This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Rajeev Bhat is a Senior Lecturer in the Food Technology Division at the University Sains Malaysia, specialising in food safety and nutrition. His research interests include: food nanotechnology, nutraceuticals, microbial technology and the application of modern food preservation technology. Presently, he is involved in teaching food microbiology and food chemistry. Dr Bhat has published more than 50 papers in peer reviewed international and national journals. He has several book chapters to his credit and has co-edited a book on food biotechnology. A.K. Alias joined the School of Industrial Technology at the University Sains Malaysia in 1994 after obtaining his PhD in Food Technology from University of Reading. He teaches food processing and preservation, physical properties of foods and food ingredients. His research interests are mainly in the fundamental aspects of structure-property relationships and the technological applications of starch and non-starch polysaccharides. He is the group leader of the Food Biopolymer Research Group, a virtual research group established to undertake extensive research on food biopolymers. He has published more than 60 papers in international journals and proceedings and presented more than 40 conference papers. Gopinadhan Paliyath
Inhaltsangabe
Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gomez-Lopez 2 Active and Intelligent Packaging of Food 23 Istvan Siro 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabiyik 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 11 Ozone in Food Preservation 231 Bulent Zorlugenc and Feyza Kiroglu Zorlugenc 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 14 Salting Technology in Fish Processing 297 Hulya Turan and Ibrahim Erkoyuncu 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade References 609 Index 613
Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gomez-Lopez 2 Active and Intelligent Packaging of Food 23 Istvan Siro 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabiyik 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 11 Ozone in Food Preservation 231 Bulent Zorlugenc and Feyza Kiroglu Zorlugenc 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 14 Salting Technology in Fish Processing 297 Hulya Turan and Ibrahim Erkoyuncu 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade References 609 Index 613
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