Handbook of Food Preservation
By: M. Shafiur Rahman
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Material type: 
BookSeries: Publisher: India: CRC Press, 2006Edition: 1st ed.Description: 809 p.ISBN: 0824702093 (hardcover); 9780824702090 (hardcover).Subject(s): Food--Preservation | Food industry and trade | Food Science and Human NutritionDDC classification: 664.028 Shafiur 19174 1st 2006 Food.Science Summary: With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.028 Shafiur 19174 1st 2006 Food.Science (Browse shelf) | Available | 19174 |
Total holds: 0
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664.028 Canovas 20633 1st 1998 Nonthermal Preservation of Foods | 664.028 Harrington 20652 1st 1991 Food.Science Packaging Foods With Plastics | 664.028 Sankhla 27082 1st 2011 Food.Science Food Preservation : Principles and Practice | 664.028 Shafiur 19174 1st 2006 Food.Science Handbook of Food Preservation | 664.028 Thapar 24347 1st 2011 Food.Science Food Composition Storage and Preservation | 664.0284 Baker 19039 1st 1997 Food.Science Industrial Drying of Foods | 664.0284 Baker 19176 1st 1997 Food.Science Industrial Drying of Foods |
With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.
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