Handbook of Food Preservation

• Other Authors: Rahman, Shafiur (edited)
• Format: Manuscript Book
• Language: English
• Published: Boca Raton, FL CRC Press 2007; ©2007
• Edition: Second Edition
• Series: Food science and technology (Taylor & Francis)
• Subjects: Food > Preservation
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xvii, 1068 pages illustration 26 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781574446067; 157444606

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 creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods.