Handbook of Food Preservation (2nd Edition) – Edited By M. Shafiur Rahman

Description

Handbook of Food Preservation (2nd Edition) – Edited by M. Shafiur Rahman

… Introduction 

The Handbook of Food Preservation (2nd Edition) serves as an authoritative resource that bridges traditional and contemporary food preservation techniques. Recognizing the interdisciplinary nature of modern food processing, this edition expands its scope to address the complexities of extending shelf life, ensuring safety, and maintaining the nutritional and sensory qualities of food.

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🧩 Key Features

Expanded Content: This edition has been extensively revised and expanded from 25 to 44 chapters, providing a more comprehensive exploration of food preservation methods.

Structured Organization: The book is divided into five sections:

1. Preservation of Fresh Food Products

2. Preservation Using Chemicals and Microbes

3. Preservation by Controlling Water, Structure, and Atmosphere

4. Preservation Using Heat and Energy

5. Enhancing Food Preservation by Indirect Approaches

Comprehensive Coverage: Topics include postharvest handling of various food products, chemical and microbial preservation methods, physical manipulation techniques, and emerging technologies such as high-pressure processing and pulsed electric fields.

Practical Applications: Emphasis is placed on cost-effective and safe strategies for implementing preservation techniques, with detailed discussions on the effects of each method on food properties.