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
TABLE OF CONTENTS
part |2 pages
Part 1: Preservation of Fresh Food Products
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
part |2 pages
Part 5: Enhancing Food Preservation by Indirect Approach