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.In general, fruits, soft drinks, vinegar, and wine have low pH values at which most bacteria will not grow, and these products have good keeping qualities. ... Some of the most important factors affecting the actual pH values of a product are variety of cultivar, maturity, seasonal variations due to growing ... Table 3 lists the pH limits for growth of some important food spoilage and toxic microorganisms.
|Title||:||Handbook of Food Preservation|
|Author||:||M. Shafiur Rahman|
|Publisher||:||CRC Press - 1999-01-21|