Handbook of Food Preservation. (Record no. 18836)
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| fixed length control field | 11665nam a22004813i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC6226741 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240724114337.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2020 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429531354 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781498740487 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC6226741 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL6226741 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1159162191 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX601 |
| Item number | .H363 2020 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.028 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Rahman, Mohammad Shafiur. |
| 245 10 - TITLE STATEMENT | |
| Title | Handbook of Food Preservation. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 3rd ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Milton : |
| Name of producer, publisher, distributor, manufacturer | Taylor & Francis Group, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2020. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2020. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (1103 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Table of Contents -- Acknowledgments -- Editor -- List of Contributors -- Part I Preservation of Fresh Food Products -- Chapter 1 Types of Foods and Food Products -- 1.1 What Are Foods? -- 1.2 Types of Foods -- 1.2.1 Fresh Foods -- 1.2.2 Processed Foods -- 1.2.2.1 Maintaining Original Structural Integrity -- 1.2.2.2 Severity of Processing or Restructuring -- 1.3 Conclusion -- References -- Chapter 2 Food Preservation: An Overview -- 2.1 Introduction -- 2.2 Causes of Deterioration -- 2.3 Purpose of Food Preservation -- 2.3.1 Purpose of Food Preservation -- 2.3.2 Period of Preservation -- 2.3.3 Consumers of Food Products -- 2.4 Food Preservation Methods -- 2.4.1 Gould's Classification -- 2.4.2 Rahman's Classification -- 2.4.2.1 Use of Chemicals and Microbes -- 2.4.2.2 Control of Water, Structure, and Atmosphere -- 2.4.3 Use of Heat and Energy -- 2.4.4 Food Preservation Enhanced by Indirect Approaches -- 2.5 Conclusion -- References -- Chapter 3 Methods of Peeling Fruits and Vegetables -- 3.1 Introduction -- 3.2 Peeling Methods: Conventional -- 3.2.1 Mechanical Peeling -- 3.2.2 Lye Peeling -- 3.2.3 Steam Peeling -- 3.2.4 Flame Peeling -- 3.3 Emerging Peeling Techniques -- 3.3.1 Infrared Peeling -- 3.3.2 Enzymatic Peeling -- 3.3.3 Ohmic Peeling -- 3.3.4 Ultrasonic Peeling -- 3.3.5 Others -- 3.4 Peeling Fundamentals -- 3.5 Peeling Performance and Product Quality -- 3.6 Peeling Sustainability -- 3.7 Final Remarks -- References -- Chapter 4 Postharvest Physiology of Fruits and Vegetables -- 4.1 Postharvest Quality -- 4.2 Factors Affecting Quality -- 4.2.1 Preharvest Factors -- 4.2.1.1 Genetic -- 4.2.1.2 Climatic -- 4.2.1.3 Cultural Practices -- 4.3 Harvesting Factors -- 4.3.1 Maturity at Harvest -- 4.3.2 Harvesting Methods -- 4.4 Postharvest Factors -- 4.4.1 Humidity. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 4.4.2 Temperature -- 4.4.3 Atmospheric Gas Composition -- 4.4.4 Light -- 4.4.5 Mechanical Injury -- 4.4.6 Postharvest Diseases or Infections -- 4.5 Postharvest Physiological Processes -- 4.5.1 Respiration -- 4.5.2 Transpiration and Water Stress -- 4.5.3 Ripening and Senescence -- 4.5.4 Phytohormones Effects -- 4.5.5 Physiological Disorders and Breakdowns -- 4.5.5.1 Disorders Due to Mineral Deficiencies -- 4.5.5.2 Disorders Due to Environmental Factors -- 4.5.6 Other Biochemical Changes -- 4.6 Conclusion -- References -- Chapter 5 Postharvest Handling and Treatments of Fruits and Vegetables -- 5.1 Introduction -- 5.2 Postharvest Handling Operations -- 5.2.1 Sorting and Grading -- 5.2.2 Packaging -- 5.2.2.1 Types of Damage -- 5.2.2.2 Cushioning and Other Protections -- 5.2.3 Transportation -- 5.2.4 Precooling -- 5.2.4.1 Methods of Precooling -- 5.2.5 Storage and Distribution -- 5.3 Postharvest Treatments -- 5.3.1 Physical Treatments -- 5.3.1.1 Cleaning and Washing -- 5.3.1.2 Coating and Waxing -- 5.3.1.3 Heat Treatment -- 5.3.1.4 Irradiation -- 5.3.2 Chemical Treatments -- 5.3.2.1 Disinfestation and Decay Control -- 5.3.2.2 Ethylene Removal -- 5.3.2.3 Controlled Ripening and Color Development -- 5.3.2.4 Delaying Ripening, Senescence, and Sprouting -- 5.3.2.5 Treatment with Divalent Cations -- 5.3.2.6 Treatment with Antioxidants -- 5.4 Conclusion -- References -- Chapter 6 Structure, Composition, and Harvesting of Grains and Pulses -- 6.1 Structure of Cereal Grains and Legumes -- 6.1.1 Cereal Grains -- 6.1.1.1 Rice (Oryza sativa L.) -- 6.1.1.2 Sorghum (Sorghum bicolor L. Moench) -- 6.1.1.3 Barley (Hordeum vulgare L.) -- 6.1.1.4 Wheat (Triticum aestivum) -- 6.1.1.5 Corn (Zea mays L.) -- 6.1.1.6 Oat -- 6.1.1.7 Rye (Secale cereale L.) -- 6.1.1.8 Pearl Millet (Pennisetum glaucum) -- 6.1.2 Pulses -- 6.2 Chemical Composition -- 6.3 Grain-Grading Systems. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.3.1 Recent Progress in Grain-Grading Technology -- 6.3.2 Grading Systems -- 6.3.3 Computer Vision Technology -- 6.4 Harvesting and Threshing -- 6.4.1 Combine Harvester -- 6.4.1.1 Function of Combine Harvester -- 6.4.1.2 Performance of a Combine Harvester -- 6.4.2 Whole-Crop Harvesting System -- 6.4.3 Windrow/Combine -- 6.4.4 Straight Cut -- 6.4.5 Stripper Header -- 6.4.6 The McLeod System -- 6.4.7 Whole-Crop Baling -- 6.4.8 Stripper Harvester -- References -- Chapter 7 Postharvest Handling of Grains and Pulses -- 7.1 Storage of Grains and Pulses -- 7.1.1 Grain Storage: Perspectives and Problems -- 7.1.1.1 Environmental Factors Influencing Grain Quality -- 7.1.1.2 Types of Storage Facilities -- 7.1.1.3 Insects -- 7.1.1.4 Aeration -- 7.1.1.5 Grain Inspection -- 7.1.1.6 Chemical Methods -- 7.1.1.7 Rodents -- 7.1.2 Structural Considerations: Warehouse and Silo -- 7.1.2.1 Warehouses -- 7.1.2.2 Grain Bulk -- 7.1.2.3 Storage Structure Design -- 7.2 Grain Handling -- 7.2.1 Conveyors -- 7.2.1.1 En-Masse and Shrouded Conveyors -- 7.2.1.2 U-Troughs and Tube Augers -- 7.2.1.3 Pneumatic Conveyors -- 7.2.1.4 Bucket Elevators -- 7.2.2 Controlled Atmospheric Storage of Grain -- 7.3 Milling -- 7.3.1 Grain Milling Operations -- 7.3.2 Specialty Milling -- 7.3.3 Rice Milling and Processing -- 7.3.4 Dehulling and Splitting of Pulses -- 7.3.4.1 Wet Milling of Pulses -- 7.3.4.2 Dry Milling of Pulses -- 7.3.5 Milling of Pulses -- 7.3.5.1 Milling Technologies -- 7.3.5.2 Unit Operations -- 7.3.5.3 Pulse Flour Milling -- 7.3.5.4 Fractionation -- 7.3.5.5 Milling Machinery -- 7.3.5.6 Pulse Milling -- References -- Chapter 8 Postharvest Handling and Preservation of Fresh Fish and Seafood -- 8.1 Introduction -- 8.1.1 Fish and Fish Products -- 8.1.2 Problem of Postharvest Losses in Fish and Seafood -- 8.2 Mechanisms and Manifestations of Spoilage in Fish and Seafood. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 8.2.1 Biochemical Aspects of Fresh Fish and Seafood Spoilage -- 8.2.2 Characterization and Quantification of Fish Spoilage -- 8.2.3 Abiotic, Biotic, and Physiological Causes of Fish and Seafood Spoilage -- 8.2.3.1 Mechanical Handling Damage -- 8.2.3.2 Environmental Factors -- 8.2.3.3 Biotic (Bacterial) Factors -- 8.2.3.4 Physiological (Internal) Factors: Lipid Oxidation and Hydrolysis -- 8.2.4 Physicochemical Manifestations of Spoilage in Fish and Seafood -- 8.2.4.1 Color Changes -- 8.2.4.2 Texture Changes -- 8.2.4.3 Odor Changes -- 8.2.4.4 Protein Changes -- 8.3 Postharvest Treatments and Preservation of Fish and Seafood -- 8.3.1 Improvement of Harvesting and Postharvest Handling Systems -- 8.3.2 Pre-Storage Treatments -- 8.3.3 Cold/Cool Chain Technology -- 8.3.4 Chemical Treatments and Use of Bio-Preservatives -- 8.3.4.1 Chlorine and Chlorine Dioxide -- 8.3.4.2 Hydrogen Peroxide -- 8.3.4.3 Lactic Acid Bacteria -- 8.3.5 Enzyme Inhibitors -- 8.3.6 Super Chilling -- 8.3.7 Irradiation Treatment -- 8.3.8 High-Pressure Treatment -- 8.3.9 Edible Coating -- 8.3.10 Role of Packaging Technology -- 8.4 Conclusion -- References -- Chapter 9 Postharvest Storage and Safety of Meat -- 9.1 Introduction -- 9.2 Muscle Structure -- 9.3 Contamination of Harvested Meat -- 9.3.1 Fresh Meat Processing -- 9.3.2 Control Contamination -- 9.3.3 Decontamination -- 9.3.4 Organic Antimicrobial -- 9.3.5 Inorganic Antimicrobial -- 9.3.6 High Hydrostatic Pressure -- 9.3.7 Ionizing Radiation -- 9.4 Pre-Rigor Changes -- 9.4.1 Cold Shortening -- 9.4.2 Acceleration of Postmortem Glycolysis -- 9.5 Postmortem Changes -- 9.5.1 Meat Color -- 9.5.2 Lipid Oxidation -- 9.6 Meat Storage and Safety -- 9.6.1 Refrigeration -- 9.6.2 Aging and Meat Quality -- 9.6.3 Packaging -- 9.6.4 Freezing -- 9.7 Conclusion -- References -- Chapter 10 Broiler Meat Production and Postharvest Quality Parameters. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 10.1 Introduction -- 10.2 Broiler Chicken Production -- 10.2.1 Populations -- 10.2.2 Meat Production -- 10.2.3 Meat Consumption -- 10.2.4 Meat Improvement -- 10.2.5 Changes in Meat Consumption Patterns -- 10.3 Broilers' Skeletal Muscles -- 10.3.1 Muscle Structure -- 10.3.2 Muscle Fiber Type -- 10.3.3 Muscle Protein -- 10.3.4 Rigor Mortis -- 10.4 Meat Quality Characteristics -- 10.4.1 Meat Tenderness -- 10.4.2 Electrical Stunning and Electrical Stimulation -- 10.4.3 Meat Flavor -- 10.4.4 Meat Color -- 10.4.5 Sensory Analysis -- 10.5 Meat Composition -- 10.5.1 Comparing Broiler Meat with Other Species -- 10.6 Postharvest Portions and Deboning -- 10.7 Conclusion -- References -- Chapter 11 Postharvest Handling of Milk -- 11.1 Introduction -- 11.2 Composition and Structure -- 11.3 Quality Criteria for Milk -- 11.4 Microflora of Raw Milk -- 11.5 Control of Microorganisms in Raw Milk -- 11.5.1 Cleaning and Sanitizing -- 11.5.2 Cooling of Milk -- 11.5.3 Antimicrobial Constituents -- 11.5.3.1 The Lactoperoxidase System -- 11.5.3.2 Hydrogen Peroxide -- 11.5.4 Thermization (Thermalization) -- 11.5.5 Clarification -- References -- Chapter 12 Quality Assessment Methods and Postharvest Handling of Fresh Poultry Eggs -- 12.1 Introduction -- 12.2 Quality Assessment Methods for Fresh Poultry Eggs -- 12.2.1 Overview -- 12.2.2 Mechanical Techniques -- 12.2.3 Spectroscopic Techniques -- 12.2.4 Imaging Techniques -- 12.3 Postharvest Handling of Fresh Poultry Eggs -- 12.3.1 Transport and Shipment -- 12.3.2 Coating -- 12.3.3 Storage Temperature -- 12.3.4 Washing Process -- 12.3.5 Packaging -- 12.4 Conclusion -- References -- Part II Preservation of Minimally Processed Foods -- Chapter 13 Minimal Processing of Fruit and Vegetables -- 13.1 Introduction -- 13.2 Physiological Responses and Biochemical Changes -- 13.2.1 Ethylene -- 13.2.2 Respiration. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 13.2.3 Oxidative Browning. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | 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. Extensively revised, reorganized, and expanded from 43 to 66 chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation. An entirely new section is devoted to issues related to and that impact food preservation, including biotechnology, food security and sustainability, food labeling and food laws and regulations. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food-Preservation. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Rahman, Mohammad Shafiur |
| Title | Handbook of Food Preservation |
| Place, publisher, and date of publication | Milton : Taylor & Francis Group,c2020 |
| International Standard Book Number | 9781498740487 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=6226741">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=6226741</a> |
| Public note | Click to View |
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