ABSTRACT

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

part |2 pages

Part 1: Preservation of Fresh Food Products

chapter 8|10 pages

Postharvest Handling of Milk

part |2 pages

Part 2: Preservation Using Chemicals and Microbes

part |2 pages

Part 3: Preservation by Controlling Water, Structure, and Atmosphere

part |2 pages

Part 4: Preservation Using Heat and Energy

chapter 23|14 pages

Pasteurization and Food Preservation

chapter 24|40 pages

Canning and Sterilization of Foods

chapter 25|10 pages

Cooking and Frying of Foods