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Author: The Gardeners and Farmers of Centre Terre Vivante
Publisher: Chelsea Green Publishing
Published: 2007-04-04
Total Pages: 226
ISBN-13: 1933392592
DOWNLOAD EBOOK →Translation of: Conserves naturelles des quatre saisons.
Author: M. Shafiur Rahman
Publisher: CRC Press
Published: 2007-07-16
Total Pages: 1088
ISBN-13: 1420017373
DOWNLOAD EBOOK →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
Author: Peter Zeuthen
Publisher: Elsevier
Published: 2003-10-30
Total Pages: 600
ISBN-13: 1855737140
DOWNLOAD EBOOK →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
Author: G. W. Gould
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 343
ISBN-13: 146152105X
DOWNLOAD EBOOK →Author: Carole Cancler
Publisher: Penguin
Published: 2012-10-02
Total Pages: 529
ISBN-13: 161564296X
DOWNLOAD EBOOK →Learn to preserve your food at home with this ultimate guidebook! The Home Preserving Bible thoroughly details every type of preserving-for both small and large batches-with clear, step-by-step instructions. An explanation of all the necessary equipment and safety precautions is covered as well. But this must have reference isn't for the novice only; it's filled with both traditional and the latest home food preservation methods. More than 350 delicious recipes are included-both timeless recipes people expect and difficult-to-find recipes.
Author: Theodoros Varzakas
Publisher: CRC Press
Published: 2015-10-22
Total Pages: 679
ISBN-13: 1498721788
DOWNLOAD EBOOK →Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Author: Mohammad U. H. Joardder
Publisher: Springer
Published: 2019-04-23
Total Pages: 245
ISBN-13: 3030115305
DOWNLOAD EBOOK →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.
Author: Angela Williams Duea
Publisher: Atlantic Publishing Company
Published: 2011
Total Pages: 264
ISBN-13: 1601383428
DOWNLOAD EBOOK →Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.
Author: Marcus Karel
Publisher: CRC Press
Published: 2003-06-20
Total Pages: 648
ISBN-13: 9780203911792
DOWNLOAD EBOOK →This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Author: Dennis R. Heldman
Publisher: Academic Press
Published: 2011-03-14
Total Pages: 368
ISBN-13: 9780080919652
DOWNLOAD EBOOK →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
