Skip to content
Home/ Handbook of Food Preservation
Handbook of Food Preservation

Handbook of Food Preservation

by Handbook of Food Preservation
No customer reviews yet ISBN 9781498740487 CRC Press

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. Since 1999 when the first edition of this book was published, it has facilitated readers' understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods.

The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.

Features:

  • Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin

  • Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite

  • Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release

  • Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field

Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

About the author

Product details

BrandCRC Press
Pub dateJul 6, 2020
ISBN-101498740480
ISBN-139781498740487
Hardcover1102.0 pages
LanguageEnglish
Dimensions10.75 × 2.25 × 8.25 in
Weight6 lb
Last updated 2026-03-26 11:11
$343.92 $350.00 1% off
You save $6.08 · list price $350.00
In stock soon — order now to reserve your copy
Delivery by Monday, September 21, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - Food Packaging & Processing
See all
Proteomics for Food Authentication
<p>Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.</p>
$291.36
Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use
<p>First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.</p>
$404.55
Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use
<p>First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.</p>
$111.12
Pork: Meat Quality and Processed Meat Products
From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
$291.36
Handbook of Dairy Foods Analysis
<p>Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, <b><i>Handbook of Dairy Foods Analysis, Second Edition, </i></b> compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. </p><p>Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. </p><p>This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All <strong>other chapters have been thoroughly updated.</strong></p><p>Key Features: </p><ul> <ul> <p> </p> <li>Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods</li> <p> </p> <li>Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream</li> <p> </p> <li>Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds</li> <p> </p> <li>Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor.</li> </ul> </ul><p><strong> <br><p>Covering the gamut of dairy analysis techniques, th</p></strong>e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.<strong> <br><p>Written by an international panel of distinguished contributors</p></strong> under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis - an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.</p>
$343.92
Specialty Foods: Processing Technology, Quality, and Safety
<p>This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs.</p>
$99.05