Progress in Food Preservation

Preface xix Contributors xxi Part I Active and Atmospheric Packaging 1 1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3 Vicente M. Gomez-Lopez 2 Active and Intelligent Packaging of Food 23 Istvan Siro 3 Modified-Atmosphere Storage of Foods 49 Osman Erkmen 4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67 Shengmin Lu and Qile Xia 5 Coating Technology for Food Preservation 111 Chamorn Chawengkijwanich and Phikunthong Kopermsub Part II Novel Decontamination Techniques 129 6 Biological Materials and Food-Drying Innovations 131 Habib Kocabiyik 7 Atmospheric Freeze Drying 143 Shek Mohammod Atiqure Rahman and Arun S. Mujumdar 8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161 Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki 9 Dehydration of Fruit and Vegetables in Tropical Regions 191 Salim-ur-Rehman and Javaid Aziz Awan 10 Developments in the Thermal Processing of Food 211 Tareq M. Osaili 11 Ozone in Food Preservation 231 Bulent Zorlugenc and Feyza Kiroglu Zorlugenc 12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247 Hudaa Neetoo and Haiqiang Chen 13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277 Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias 14 Salting Technology in Fish Processing 297 Hulya Turan and Ibrahim Erkoyuncu 15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315 Olusegun A. Oyelese 16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331 G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer 17 Use of Electron Beams in Food Preservation 343 Rajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath Part III Modelling 373 18 Treatment of Foods using High Hydrostatic Pressure 375 Sencer Buzrul and Hami Alpas 19 Role of Predictive Microbiology in Food Preservation 389 Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez 20 Factors Affecting the Growth of Microorganisms in Food 405 Siddig Hussein Hamad 21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429 Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems Part IV Use of Natural Preservatives 451 22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453 Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya 23 Bacteriocins: Recent Advances and Opportunities 485 Taoufik Ghrairi, Nawel Chaftar and Khaled Hani 24 Application of Botanicals as Natural Preservatives in Food 513 Vibha Gupta and Jagdish Nair 25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531 Afolabi F. Eleyinmi 26 Essential Oils and Other Plant Extracts as Food Preservatives 539 Thierry Regnier, Sandra Combrinck and Wilma Du Plooy 27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581 Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett 28 Preservation of Plant and Animal Foods: An Overview 603 Gabriel O. Adegoke and Abiodun A. Olapade References 609 Index 613