Bhat / Alias / Paliyath Progress in Food Preservation

1. Auflage 2012
ISBN: 978-1-119-96202-1
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 720 Seiten, E-Book

This volume presents a wide range of new approaches aimed atimproving the safety and quality of food products and agriculturalcommodities. Each chapter provides in-depth information on new andemerging food preservation techniques including those relating todecontamination, drying and dehydration, packaging innovations andthe use of botanicals as natural preservatives for fresh animal andplant products.
The 28 chapters, contributed by an international team ofexperienced 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 interest to food scientists andengineers based in food manufacturing and in researchestablishments. It will also be useful to advanced students of foodscience and technology.

Autoren/Hrsg.

Bhat, Rajeev

Alias, Abd Karim

Paliyath, Gopinadhan

Über Autor(innen)

Rajeev Bhat is a Senior Lecturer in the Food TechnologyDivision at the University Sains Malaysia, specialising in foodsafety and nutrition. His research interests include: foodnanotechnology, nutraceuticals, microbial technology and theapplication of modern food preservation technology. Presently, heis involved in teaching food microbiology and food chemistry. DrBhat has published more than 50 papers in peer reviewedinternational and national journals. He has several book chaptersto his credit and has co-edited a book on food biotechnology.
A.K. Alias joined the School of Industrial Technology atthe University Sains Malaysia in 1994 after obtaining his PhD inFood Technology from University of Reading. He teaches foodprocessing and preservation, physical properties of foods and foodingredients. His research interests are mainly in the fundamentalaspects of structure-property relationships and the technologicalapplications of starch and non-starch polysaccharides. He is thegroup leader of the Food Biopolymer Research Group, a virtualresearch group established to undertake extensive research on foodbiopolymers. He has published more than 60 papers in internationaljournals and proceedings and presented more than 40 conferencepapers.
Gopinadhan Paliyath is a Professor at the University ofGuelph, Canada. His research is primarily in the area ofbiochemistry, specifically pertaining to fruits and vegetables, andin relation to their senescence (ethylene, signal transduction,calcium second messenger system), shelf life and quality,nutraceutical ingredients and their mechanism of action. Recentresearch includes investigations on the role of phospholipase D(PLD) in membrane homeostasis and signal transduction.