Preservation Of Food
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Preserving Food Without Freezing Or Canning
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Author : The Gardeners and Farmers of Centre Terre Vivante
language : en
Publisher: Chelsea Green Publishing
Release Date : 2007-04-04
Preserving Food Without Freezing Or Canning written by The Gardeners and Farmers of Centre Terre Vivante and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-04 with Cooking categories.
More than 250 easy and enjoyable recipes! "The methods here [will] inspire us with their resourcefulness, their promise of goodness, and with the idea that we can eat well year around."—Deborah Madison Over 100,00 copies sold! Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. Inside, you’ll learn how to: Preserve without nutrient loss Preserve by drying Preserve with oil, vinegar, salt, and sugar Make sweet-and-sour preserves Preserve with alcohol As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. An essential guide for those who seek healthy food for a healthy world.
Food Preservation Techniques
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Author : Peter Zeuthen
language : en
Publisher: Elsevier
Release Date : 2003-10-30
Food Preservation Techniques written by Peter Zeuthen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-30 with Technology & Engineering categories.
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Progress In Food Preservation
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Author : Rajeev Bhat
language : en
Publisher: John Wiley & Sons
Release Date : 2012-03-05
Progress In Food Preservation written by Rajeev Bhat and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-05 with Technology & Engineering categories.
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.
New Methods Of Food Preservation
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Author : Grahame W. Gould
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31
New Methods Of Food Preservation written by Grahame W. Gould and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with Cooking categories.
Index.
Food Preservation In Developing Countries Challenges And Solutions
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Author : Mohammad U. H. Joardder
language : en
Publisher: Springer
Release Date : 2019-04-23
Food Preservation In Developing Countries Challenges And Solutions written by Mohammad U. H. Joardder and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-23 with Technology & Engineering categories.
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Food Processing And Preservation
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Author : B. SIVASANKAR
language : en
Publisher: PHI Learning Pvt. Ltd.
Release Date : 2002-01-01
Food Processing And Preservation written by B. SIVASANKAR and has been published by PHI Learning Pvt. Ltd. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-01-01 with Technology & Engineering categories.
The book provides comprehensive coverage of the processing and preservation aspects of food science that include chemical, microbiological and technological processes on the one hand, and assessment of food quality and safety, new and modified foods by fermentation, food-boene diseases and food spoilage on the other. The preservation operations involving the use of high and low temperatures and radiation have also been discussed in detail. Intended as a textbook for undergraduate students of science and engineering, this study would also be of great help to postgraduate students offering courses in food science, and to professionals as well as academicians.
Handbook Of Food Preservation
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Author : M. Shafiur Rahman
language : en
Publisher: CRC Press
Release Date : 2007-07-16
Handbook Of Food Preservation written by M. Shafiur Rahman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-07-16 with Technology & Engineering categories.
The 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. The ever-increasing number of food products and preservation techniques cr
Innovative Technologies For Food Preservation
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Author : Francisco J. Barba
language : en
Publisher: Academic Press
Release Date : 2017-09-21
Innovative Technologies For Food Preservation written by Francisco J. Barba and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-21 with Technology & Engineering categories.
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
The Complete Guide To Food Preservation
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Author : Angela Williams Duea
language : en
Publisher: Atlantic Publishing Company
Release Date : 2011
The Complete Guide To Food Preservation written by Angela Williams Duea and has been published by Atlantic Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.
Food Preservation Process Design
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Author : Dennis R. Heldman
language : en
Publisher: Academic Press
Release Date : 2011-03-14
Food Preservation Process Design written by Dennis R. Heldman and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-03-14 with Technology & Engineering categories.
The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technologies for preservation of foods and the need for sound base of information to be developed as inputs for systematic process design. The focus of the work is on process design, and emphasizes the need for quantitative information as inputs to process design. The concepts presented build on the successful history of thermal processing of foods and use many examples from these types of preservation processes. Preservation of foods by refrigeration, freezing, concentration and dehydration are not addressed directly, but many of the concepts to be presented would apply. Significant attention is given to the fate of food quality attributes during the preservation process and the concept of optimizing process parameters to maximize the retention of food quality. Focuses on Kinetic Models for Food Components Reviews Transport Models in Food Systems Asseses Process Design Models