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Contents: Preface. I. Active and Atmospheric Packaging:1. Selected Techniques to Decontaminate Minimally Processed Vegetables/Vicente M. Gomez-Lopez. 2. Active and Intelligent Packaging of Food/Istvan Siro. 3. Modified-Atmosphere Storage of Foods/Osman Erkmen. 4. Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products/Shengmin Lu and Qile Xia. 5. Coating Technology for Food Preservation/Chamorn Chawengkijwanich and Phikunthong Kopermsub. II. Novel Decontamination Techniques: 6. Biological Materials and Food-Drying Innovations/Habib Kocabiyik. 7. Atmospheric Freeze Drying/Shek Mohammod Atiqure Rahman and Arun S. Mujumdar. 8. Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products/Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki. 9. Dehydration of Fruit and Vegetables in Tropical Regions/Salim-ur-Rehman and Javaid Aziz Awan. 10. Developments in the Thermal Processing of Food /Tareq M. Osaili. 11. Ozone in Food Preservation/Bulent Zorlugenc and Feyza Kiroglu Zorlugenc. 12. Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods/Hudaa Neetoo and Haiqiang Chen. 13. Pulsed Electric Fields for Food Preservation: An Update on Technological Progress/Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias. 14. Salting Technology in Fish Processing/Hulya Turan and Ibrahim Erkoyuncu. 15. Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species Olusegun A. Oyelese. 16. Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide/G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer. 17. Use of Electron Beams in Food Preservation/Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath. III. Modelling: 18. Treatment of Foods using High Hydrostatic Pressure/Sencer Buzrul and Hami Alpas. 19. Role of Predictive Microbiology in Food Preservation/Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez. 20. Factors Affecting the Growth of Microorganisms in Food/Siddig Hussein Hamad. 21. A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce/Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems. IV. Use of Natural Preservatives: 22. Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives/Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya. 23. Bacteriocins: Recent Advances and Opportunities/Taoufik Ghrairi, Nawel Chaftar and Khaled Hani. 24. Application of Botanicals as Natural Preservatives in Food/ Vibha Gupta and Jagdish Nair. 25. Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges/Afolabi F. Eleyinmi. 26. Essential Oils and Other Plant Extracts as Food Preservatives/Thierry Regnier, Sandra Combrinck and Wilma Du Plooy. 27. Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics/Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett. 28. Preservation of Plant and Animal Foods: An Overview/Gabriel O. Adegoke and Abiodun A. Olapade. References. Index. This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great i.
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