{"product_id":"progress-in-food-preservation-hardback-9780470655856","title":"Progress in Food Preservation (Hardback) 9780470655856","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eProgress in Food Preservation\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eRajeev Bhat (Edited by), R Bhat (Author), Abd Karim Alias (Edited by), Gopinadhan Paliyath (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470655856, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 20 February 2012\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e656 pages\u003cbr\u003e25.2 x 18 x 2.9 cm, 1.284 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThis 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.  \u003cp\u003eThe 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eNovel decontamination techniques\u003c\/li\u003e \u003cli\u003eNovel preservation techniques\u003c\/li\u003e \u003cli\u003eActive and atmospheric packaging\u003c\/li\u003e \u003cli\u003eFood packaging\u003c\/li\u003e \u003cli\u003eMathematical modelling of food preservation processes\u003c\/li\u003e \u003cli\u003eNatural preservatives\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePreface xix \u003cp\u003eContributors xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Active and Atmospheric Packaging 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVicente M. Gomez-Lopez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 UV-C light 4\u003c\/p\u003e \u003cp\u003e1.3 Pulsed light 6\u003c\/p\u003e \u003cp\u003e1.4 Electrolysed oxidizing water 8\u003c\/p\u003e \u003cp\u003e1.5 Ozone 11\u003c\/p\u003e \u003cp\u003e1.6 Low-temperature blanching 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Active and Intelligent Packaging of Food 23\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIstvan Siro\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 Active scavengers 25\u003c\/p\u003e \u003cp\u003e2.3 Active releasers\/emitters 29\u003c\/p\u003e \u003cp\u003e2.4 Intelligent packaging 37\u003c\/p\u003e \u003cp\u003e2.5 Nanotechnology in active and intelligent packaging 39\u003c\/p\u003e \u003cp\u003e2.6 Future trends 41\u003c\/p\u003e \u003cp\u003e2.7 Further sources of information 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Modified-Atmosphere Storage of Foods 49\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eOsman Erkmen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 49\u003c\/p\u003e \u003cp\u003e3.2 Modified atmosphere 50\u003c\/p\u003e \u003cp\u003e3.3 Effects of modified gas atmospheres on microorganisms and foods 55\u003c\/p\u003e \u003cp\u003e3.4 Application of modified atmospheres for food preservation 60\u003c\/p\u003e \u003cp\u003e3.5 Food safety and future outlook 63\u003c\/p\u003e \u003cp\u003e3.6 Conclusions 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eShengmin Lu and Qile Xia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 67\u003c\/p\u003e \u003cp\u003e4.2 Physical treatments 68\u003c\/p\u003e \u003cp\u003e4.3 Chemical treatments 75\u003c\/p\u003e \u003cp\u003e4.4 Quality-improving agents 82\u003c\/p\u003e \u003cp\u003e4.5 Antibrowning agents 83\u003c\/p\u003e \u003cp\u003e4.6 Natural products 84\u003c\/p\u003e \u003cp\u003e4.7 Other methods, such as oxygen scavengers and coatings 89\u003c\/p\u003e \u003cp\u003e4.8 Biocontrol 90\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Coating Technology for Food Preservation 111\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eChamorn Chawengkijwanich and Phikunthong Kopermsub\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 111\u003c\/p\u003e \u003cp\u003e5.2 Progress in relevant materials and their applications in coating 112\u003c\/p\u003e \u003cp\u003e5.3 Progress in coating methodology 118\u003c\/p\u003e \u003cp\u003e5.4 Future trends in coating technology 121\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Novel Decontamination Techniques 129\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Biological Materials and Food-Drying Innovations 131\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHabib Kocabiyik\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 131\u003c\/p\u003e \u003cp\u003e6.2 Microwave drying 133\u003c\/p\u003e \u003cp\u003e6.3 Radio frequency drying 134\u003c\/p\u003e \u003cp\u003e6.4 Infrared drying 136\u003c\/p\u003e \u003cp\u003e6.5 Refractance windowTM drying 138\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Atmospheric Freeze Drying 143\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eShek Mohammod Atiqure Rahman and Arun S. Mujumdar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 143\u003c\/p\u003e \u003cp\u003e7.2 Basic principles 144\u003c\/p\u003e \u003cp\u003e7.3 Types of atmospheric freeze dryer and application 146\u003c\/p\u003e \u003cp\u003e7.4 A novel approach to AFD 149\u003c\/p\u003e \u003cp\u003e7.5 Model 156\u003c\/p\u003e \u003cp\u003e7.6 Conclusions 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIoannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 161\u003c\/p\u003e \u003cp\u003e8.2 Methods of drying 165\u003c\/p\u003e \u003cp\u003e8.3 Some results 168\u003c\/p\u003e \u003cp\u003e8.4 Conclusions 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Dehydration of Fruit and Vegetables in Tropical Regions 191\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSalim-ur-Rehman and Javaid Aziz Awan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 191\u003c\/p\u003e \u003cp\u003e9.2 Forms of water 192\u003c\/p\u003e \u003cp\u003e9.3 Advantages of dried foods 192\u003c\/p\u003e \u003cp\u003e9.4 Drying processes 193\u003c\/p\u003e \u003cp\u003e9.5 Dehydration 196\u003c\/p\u003e \u003cp\u003e9.6 Evaporation and concentration 200\u003c\/p\u003e \u003cp\u003e9.7 Spoilage of dried fruits and vegetables 203\u003c\/p\u003e \u003cp\u003e9.8 Merits of dehydration over sun drying 203\u003c\/p\u003e \u003cp\u003e9.9 Effects of dehydration on nutritive value of fruits and vegetables 204\u003c\/p\u003e \u003cp\u003e9.10 Effects of drying on microorganisms 204\u003c\/p\u003e \u003cp\u003e9.11 Effect of drying on enzyme activity 205\u003c\/p\u003e \u003cp\u003e9.12 Influence of drying on pigments 205\u003c\/p\u003e \u003cp\u003e9.13 Reconstitution test 205\u003c\/p\u003e \u003cp\u003e9.14 Drying parameters 208\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Developments in the Thermal Processing of Food 211\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eTareq M. Osaili\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 211\u003c\/p\u003e \u003cp\u003e10.2 Thermal processing 212\u003c\/p\u003e \u003cp\u003e10.3 Innovative thermal processing techniques 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Ozone in Food Preservation 231\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBulent Zorlugenc and Feyza Kiroglu Zorlugenc\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 231\u003c\/p\u003e \u003cp\u003e11.2 History 232\u003c\/p\u003e \u003cp\u003e11.3 Chemistry 232\u003c\/p\u003e \u003cp\u003e11.4 Generation 233\u003c\/p\u003e \u003cp\u003e11.5 Antimicrobial effect 234\u003c\/p\u003e \u003cp\u003e11.6 Applications 236\u003c\/p\u003e \u003cp\u003e11.7 Toxicity and safety of personnel 241\u003c\/p\u003e \u003cp\u003e11.8 Conclusion 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHudaa Neetoo and Haiqiang Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 247\u003c\/p\u003e \u003cp\u003e12.2 The working principles of high hydrostatic pressure 248\u003c\/p\u003e \u003cp\u003e12.3 Microbial inactivation by high hydrostatic pressure 249\u003c\/p\u003e \u003cp\u003e12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251\u003c\/p\u003e \u003cp\u003e12.5 Applications of high hydrostatic pressure to specific food commodities 253\u003c\/p\u003e \u003cp\u003e12.6 Conclusions 268\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAbdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 277\u003c\/p\u003e \u003cp\u003e13.2 Historical background of pulsed electric fields 278\u003c\/p\u003e \u003cp\u003e13.3 Pulsed electric field processing 278\u003c\/p\u003e \u003cp\u003e13.4 Mechanisms and factors affecting pulsed electric fields 279\u003c\/p\u003e \u003cp\u003e13.5 Pulsed electric field applications in food processing 280\u003c\/p\u003e \u003cp\u003e13.6 Nanosecond pulsed electric fields 281\u003c\/p\u003e \u003cp\u003e13.7 Impacts of pulsed electric fields on antioxidant features 282\u003c\/p\u003e \u003cp\u003e13.8 Effects of pulsed electric fields on solid textures 286\u003c\/p\u003e \u003cp\u003e13.9 Starch modification by pulsed electric fields 286\u003c\/p\u003e \u003cp\u003e13.10 Conclusions 289\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Salting Technology in Fish Processing 297\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHulya Turan and Ibrahim Erkoyuncu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 297\u003c\/p\u003e \u003cp\u003e14.2 Process steps in salting technology 298\u003c\/p\u003e \u003cp\u003e14.3 Factors affecting the penetration of salt 304\u003c\/p\u003e \u003cp\u003e14.4 Ripening of salted fish 307\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 312\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen\/Thawed Market-Simulated Marine Fish Species 315\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eOlusegun A. Oyelese\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 315\u003c\/p\u003e \u003cp\u003e15.2 Sources of contamination of fish 316\u003c\/p\u003e \u003cp\u003e15.3 Fish as a perishable food 316\u003c\/p\u003e \u003cp\u003e15.4 Indicators of deterioration in frozen fish 318\u003c\/p\u003e \u003cp\u003e15.5 Bacterial food poisoning in seafood 318\u003c\/p\u003e \u003cp\u003e15.6 Methods used for assessing deteriorative changes in fish 319\u003c\/p\u003e \u003cp\u003e15.7 Study of three marine fish species 323\u003c\/p\u003e \u003cp\u003e15.8 Conclusions 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eG.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction: cassava production and importance 331\u003c\/p\u003e \u003cp\u003e16.2 Nutritional value 331\u003c\/p\u003e \u003cp\u003e16.3 Cassava utilization 332\u003c\/p\u003e \u003cp\u003e16.4 Factors that limit cassava utilization, and its toxicity 333\u003c\/p\u003e \u003cp\u003e16.5 Cassava processing 336\u003c\/p\u003e \u003cp\u003e16.6 Storage of processed cassava products 339\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Use of Electron Beams in Food Preservation 343\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 343\u003c\/p\u003e \u003cp\u003e17.2 Food irradiation, source and technology 344\u003c\/p\u003e \u003cp\u003e17.3 The food industry and electron-beam irradiation 346\u003c\/p\u003e \u003cp\u003e17.4 Electron-beam irradiation and microorganisms 364\u003c\/p\u003e \u003cp\u003e17.5 Conclusion and future outlook 365\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Modelling 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Treatment of Foods using High Hydrostatic Pressure 375\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSencer Buzrul and Hami Alpas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 375\u003c\/p\u003e \u003cp\u003e18.2 Pressure and the earth 376\u003c\/p\u003e \u003cp\u003e18.3 Main factors characterizing high hydrostatic pressure 376\u003c\/p\u003e \u003cp\u003e18.4 Historical perspective 377\u003c\/p\u003e \u003cp\u003e18.5 High hydrostatic pressure process and equipment 378\u003c\/p\u003e \u003cp\u003e18.6 Commercal high hydrostatic pressure-treated food products around the world 381\u003c\/p\u003e \u003cp\u003e18.7 Consumer acceptance of high hydrostatic pressure processing 382\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Role of Predictive Microbiology in Food Preservation 389\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFrancisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Microorganisms in foods 389\u003c\/p\u003e \u003cp\u003e19.2 Predictive microbiology 391\u003c\/p\u003e \u003cp\u003e19.3 Software packages and web applications in predictive microbiology 400\u003c\/p\u003e \u003cp\u003e19.4 Applications of predictive microbiology in food preservation 402\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Factors Affecting the Growth of Microorganisms in Food 405\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSiddig Hussein Hamad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 405\u003c\/p\u003e \u003cp\u003e20.2 Intrinsic factors 406\u003c\/p\u003e \u003cp\u003e20.3 Extrinsic factors 417\u003c\/p\u003e \u003cp\u003e20.4 Implicit factors 423\u003c\/p\u003e \u003cp\u003e20.5 Processing factors 424\u003c\/p\u003e \u003cp\u003e20.6 Interaction between factors 425\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction: the management of food safety requires a holistic approach 429\u003c\/p\u003e \u003cp\u003e21.2 Microbial quality management starts in production 431\u003c\/p\u003e \u003cp\u003e21.3 Processing of fresh produce is a key step in quality preservation 433\u003c\/p\u003e \u003cp\u003e21.4 Monitoring the entire food supply chain 437\u003c\/p\u003e \u003cp\u003e21.5 The improvement of compliance by increasing awareness 442\u003c\/p\u003e \u003cp\u003e21.6 Last but not least: consumers 443\u003c\/p\u003e \u003cp\u003e21.7 Conclusion 444\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV Use of Natural Preservatives 451\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGraciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 453\u003c\/p\u003e \u003cp\u003e22.2 Antimicrobial potential of LAB 455\u003c\/p\u003e \u003cp\u003e22.3 Bacteriocins 456\u003c\/p\u003e \u003cp\u003e22.4 Food applications 458\u003c\/p\u003e \u003cp\u003e22.5 Hurdle technology to enhance food safety 468\u003c\/p\u003e \u003cp\u003e22.6 Bacteriocins in packaging films 471\u003c\/p\u003e \u003cp\u003e22.7 Conclusions 473\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Bacteriocins: Recent Advances and Opportunities 485\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eTaoufik Ghrairi, Nawel Chaftar and Khaled Hani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 485\u003c\/p\u003e \u003cp\u003e23.2 Bacteriocins produced by LAB 486\u003c\/p\u003e \u003cp\u003e23.3 Bioprotection against pathogenic bacteria 493\u003c\/p\u003e \u003cp\u003e23.4 Bioprotection against spoilage microorganisms 500\u003c\/p\u003e \u003cp\u003e23.5 Medical and veterinary potential of LAB bacteriocins 501\u003c\/p\u003e \u003cp\u003e23.6 Conclusion 501\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Application of Botanicals as Natural Preservatives in Food 513\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVibha Gupta and Jagdish Nair\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 513\u003c\/p\u003e \u003cp\u003e24.2 Antibacterials 514\u003c\/p\u003e \u003cp\u003e24.3 Antifungals 517\u003c\/p\u003e \u003cp\u003e24.4 Antioxidants 518\u003c\/p\u003e \u003cp\u003e24.5 Applications 520\u003c\/p\u003e \u003cp\u003e24.6 Conclusion 523\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAfolabi F. Eleyinmi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 531\u003c\/p\u003e \u003cp\u003e25.2 Some tropical medicinal plants with potential food-processing value 532\u003c\/p\u003e \u003cp\u003e25.3 Conclusion 535\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Essential Oils and Other Plant Extracts as Food Preservatives 539\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eThierry Regnier, Sandra Combrinck and Wilma Du Plooy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Background 539\u003c\/p\u003e \u003cp\u003e26.2 Secondary metabolites of plants 542\u003c\/p\u003e \u003cp\u003e26.3 Modes of action of essential oils and plant extracts 544\u003c\/p\u003e \u003cp\u003e26.4 Specific applications of plant extracts in the food industry 545\u003c\/p\u003e \u003cp\u003e26.5 Medicinal plants and the regulations governing the use of botanical biocides 564\u003c\/p\u003e \u003cp\u003e26.6 Future perspectives 568\u003c\/p\u003e \u003cp\u003e26.7 Conclusions 569\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJoshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 581\u003c\/p\u003e \u003cp\u003e27.2 Common insect pests of stored food grains in the tropics 583\u003c\/p\u003e \u003cp\u003e27.3 Advances in stored-product insect pest control in the tropics 590\u003c\/p\u003e \u003cp\u003e27.4 Advances in development of botanical pesticides in the tropics 592\u003c\/p\u003e \u003cp\u003e27.5 Prospects of botanical pesticides 597\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Preservation of Plant and Animal Foods: An Overview 603\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGabriel O. Adegoke and Abiodun A. Olapade\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction: definition and principles 603\u003c\/p\u003e \u003cp\u003e28.2 Food preservation methods 603\u003c\/p\u003e \u003cp\u003e28.3 Conclusion 609\u003c\/p\u003e \u003cp\u003eReferences 609\u003c\/p\u003e \u003cp\u003eIndex 613\u003c\/p\u003e \u003cdiv id=\"_mcePaste\" style=\"position: absolute; left: -10000px; top: 0px; width: 1px; height: 1px; overflow: hidden;\"\u003e \u003cp\u003ePreface xix\u003c\/p\u003e \u003cp\u003eContributors xxi\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003ePart I Active and Atmospheric Packaging 1\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e1 Selected Techniques to Decontaminate Minimally Processed Vegetables 3\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 UV-C light 4\u003c\/p\u003e \u003cp\u003e1.2.1 Definition 4\u003c\/p\u003e \u003cp\u003e1.2.2 Inactivation mechanism 4\u003c\/p\u003e \u003cp\u003e1.2.3 Effect on microbial populations 4\u003c\/p\u003e \u003cp\u003e1.2.4 Effect on sensory attributes 5\u003c\/p\u003e \u003cp\u003e1.2.5 Effects on the nutritional and phytochemical composition of MPV 5\u003c\/p\u003e \u003cp\u003e1.3 Pulsed light 6\u003c\/p\u003e \u003cp\u003e1.3.1 Definition 6\u003c\/p\u003e \u003cp\u003e1.3.2 Inactivation mechanism 6\u003c\/p\u003e \u003cp\u003e1.3.3 Effect on microbial populations 7\u003c\/p\u003e \u003cp\u003e1.3.4 Effect on sensory attributes 8\u003c\/p\u003e \u003cp\u003e1.3.5 Effects on the nutritional and phytochemical composition of MPV 8\u003c\/p\u003e \u003cp\u003e1.4 Electrolysed oxidizing water 8\u003c\/p\u003e \u003cp\u003e1.4.1 Definition 8\u003c\/p\u003e \u003cp\u003e1.4.2 Inactivation mechanism 9\u003c\/p\u003e \u003cp\u003e1.4.3 Effect on microbial populations 9\u003c\/p\u003e \u003cp\u003e1.4.4 Effect on sensory quality 11\u003c\/p\u003e \u003cp\u003e1.4.5 Effects on the nutritional and phytochemical composition of MPV 11\u003c\/p\u003e \u003cp\u003e1.5 Ozone 11\u003c\/p\u003e \u003cp\u003e1.5.1 Definition 11\u003c\/p\u003e \u003cp\u003e1.5.2 Inactivation mechanism 12\u003c\/p\u003e \u003cp\u003e1.5.3 Ozonated water 12\u003c\/p\u003e \u003cp\u003e1.5.4 Gaseous ozone 14\u003c\/p\u003e \u003cp\u003e1.5.5 Effects on the nutritional and phytochemical composition of MPV 15\u003c\/p\u003e \u003cp\u003e1.6 Low-temperature blanching 15\u003c\/p\u003e \u003cp\u003e1.6.1 Definition 15\u003c\/p\u003e \u003cp\u003e1.6.2 Effect on microbial populations 15\u003c\/p\u003e \u003cp\u003e1.6.3 Effects on sensory quality 16\u003c\/p\u003e \u003cp\u003e1.6.4 Effects on the nutritional and phytochemical composition of MPV 16\u003c\/p\u003e \u003cp\u003eReferences 16\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e2 Active and Intelligent Packaging of Food 23\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIstvan Siró\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 23\u003c\/p\u003e \u003cp\u003e2.2 Active scavengers 25\u003c\/p\u003e \u003cp\u003e2.2.1 Oxygen scavengers 25\u003c\/p\u003e \u003cp\u003e2.2.2 Ethylene scavengers 26\u003c\/p\u003e \u003cp\u003e2.2.3 Carbon dioxide scavengers 27\u003c\/p\u003e \u003cp\u003e2.2.4 Moisture regulators 28\u003c\/p\u003e \u003cp\u003e2.2.5 Aroma scavengers\/absorbers 28\u003c\/p\u003e \u003cp\u003e2.3 Active releasers\/emitters 29\u003c\/p\u003e \u003cp\u003e2.3.1 Antimicrobial packaging 29\u003c\/p\u003e \u003cp\u003e2.3.2 Antimicrobial substances 29\u003c\/p\u003e \u003cp\u003e2.3.3 Development of antimicrobial packaging 33\u003c\/p\u003e \u003cp\u003e2.3.4 Antioxidative packaging 34\u003c\/p\u003e \u003cp\u003e2.3.5 Other releasers\/emitters 35\u003c\/p\u003e \u003cp\u003e2.3.6 Controlled release of active compounds 35\u003c\/p\u003e \u003cp\u003e2.4 Intelligent packaging 37\u003c\/p\u003e \u003cp\u003e2.4.1 Gas indicators and sensors 37\u003c\/p\u003e \u003cp\u003e2.4.2 Time-temperature indicators 38\u003c\/p\u003e \u003cp\u003e2.4.3 Freshness\/spoilage indicators 38\u003c\/p\u003e \u003cp\u003e2.4.4 Biosensors\/Nanosensors 39\u003c\/p\u003e \u003cp\u003e2.4.5 Radio frequency identification 39\u003c\/p\u003e \u003cp\u003e2.5 Nanotechnology in active and intelligent packaging 39\u003c\/p\u003e \u003cp\u003e2.6 Future trends 41\u003c\/p\u003e \u003cp\u003e2.7 Further sources of information 42\u003c\/p\u003e \u003cp\u003eReferences 42\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e3 Modified-Atmosphere Storage of Foods 49\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eOsman Erkmen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 49\u003c\/p\u003e \u003cp\u003e3.2 Modified atmosphere 50\u003c\/p\u003e \u003cp\u003e3.2.1 Types of modified-atmosphere techniques 50\u003c\/p\u003e \u003cp\u003e3.2.2 Gases used for modification of atmosphere 54\u003c\/p\u003e \u003cp\u003e3.3 Effects of modified gas atmospheres on microorganisms and foods 55\u003c\/p\u003e \u003cp\u003e3.3.1 Mechanism of effects 55\u003c\/p\u003e \u003cp\u003e3.3.2 Effects of modified atmosphere on spoilage microorganisms 57\u003c\/p\u003e \u003cp\u003e3.3.3 Effects of modified atmosphere on microorganisms that cause food poisoning 57\u003c\/p\u003e \u003cp\u003e3.4 Application of modified atmospheres for food preservation 60\u003c\/p\u003e \u003cp\u003e3.4.1 Meat and meat products 60\u003c\/p\u003e \u003cp\u003e3.4.2 Seafoods 61\u003c\/p\u003e \u003cp\u003e3.4.3 Dairy products 61\u003c\/p\u003e \u003cp\u003e3.4.4 Bakery products 61\u003c\/p\u003e \u003cp\u003e3.4.5 Dried food products 62\u003c\/p\u003e \u003cp\u003e3.4.6 Fruits and vegetables 62\u003c\/p\u003e \u003cp\u003e3.5 Food safety and future outlook 63\u003c\/p\u003e \u003cp\u003e3.6 Conclusions 63\u003c\/p\u003e \u003cp\u003eReferences 64\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShengmin Lu and Qile Xia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 67\u003c\/p\u003e \u003cp\u003e4.2 Physical treatments 68\u003c\/p\u003e \u003cp\u003e4.2.1 Low temperature 68\u003c\/p\u003e \u003cp\u003e4.2.2 High pressure 70\u003c\/p\u003e \u003cp\u003e4.2.3 Radiation 72\u003c\/p\u003e \u003cp\u003e4.2.4 Heat treatment 73\u003c\/p\u003e \u003cp\u003e4.2.5 Films 74\u003c\/p\u003e \u003cp\u003e4.3 Chemical treatments 75\u003c\/p\u003e \u003cp\u003e4.3.1 Chemical sanitizers and preservatives 75\u003c\/p\u003e \u003cp\u003e4.4 Quality-improving agents 82\u003c\/p\u003e \u003cp\u003e4.5 Antibrowning agents 83\u003c\/p\u003e \u003cp\u003e4.6 Natural products 84\u003c\/p\u003e \u003cp\u003e4.7 Other methods, such as oxygen scavengers and coatings 89\u003c\/p\u003e \u003cp\u003e4.8 Biocontrol 90\u003c\/p\u003e \u003cp\u003e4.8.1 Bacterial antagonists 90\u003c\/p\u003e \u003cp\u003e4.8.2 Yeast antagonists 92\u003c\/p\u003e \u003cp\u003eReferences 96\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e5 Coating Technology for Food Preservation 111\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eChamorn Chawengkijwanich and Phikunthong Kopermsub\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 111\u003c\/p\u003e \u003cp\u003e5.2 Progress in relevant materials and their applications in coating 112\u003c\/p\u003e \u003cp\u003e5.2.1 Active agents for coating 112\u003c\/p\u003e \u003cp\u003e5.2.2 Controlled release of active agents 114\u003c\/p\u003e \u003cp\u003e5.2.3 Multifunctional surface-coating materials 117\u003c\/p\u003e \u003cp\u003e5.2.4 Nutraceutical coatings 118\u003c\/p\u003e \u003cp\u003e5.3 Progress in coating methodology 118\u003c\/p\u003e \u003cp\u003e5.4 Future trends in coating technology 121\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 122\u003c\/p\u003e \u003cp\u003eReferences 123\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003ePart II Novel Decontamination Techniques 129\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e6 Biological Materials and Food-Drying Innovations 131\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHabib Kocabıyık\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 131\u003c\/p\u003e \u003cp\u003e6.2 Microwave drying 133\u003c\/p\u003e \u003cp\u003e6.3 Radio frequency drying 134\u003c\/p\u003e \u003cp\u003e6.4 Infrared drying 136\u003c\/p\u003e \u003cp\u003e6.5 Refractance window TM drying 138\u003c\/p\u003e \u003cp\u003eReferences 139\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e7 Atmospheric Freeze Drying 143\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eShek Mohammod Atiqure Rahman and Arun S. Mujumdar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 143\u003c\/p\u003e \u003cp\u003e7.2 Basic principles 144\u003c\/p\u003e \u003cp\u003e7.3 Types of atmospheric freeze dryer and application 146\u003c\/p\u003e \u003cp\u003e7.3.1 Fluid-bed freeze drying 146\u003c\/p\u003e \u003cp\u003e7.3.2 Tunnel freeze drying 146\u003c\/p\u003e \u003cp\u003e7.3.3 Atmospheric spray-freeze drying 147\u003c\/p\u003e \u003cp\u003e7.3.4 Heat-pump technology 148\u003c\/p\u003e \u003cp\u003e7.4 A novel approach to AFD 149\u003c\/p\u003e \u003cp\u003e7.4.1 Experimental results 150\u003c\/p\u003e \u003cp\u003e7.5 Model 156\u003c\/p\u003e \u003cp\u003e7.5.1 Assumptions 156\u003c\/p\u003e \u003cp\u003e7.5.2 Governing equations 157\u003c\/p\u003e \u003cp\u003e7.6 Conclusions 158\u003c\/p\u003e \u003cp\u003eReferences 159\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIoannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 161\u003c\/p\u003e \u003cp\u003e8.1.1 Determination of physical characteristics 163\u003c\/p\u003e \u003cp\u003e8.2 Methods of drying 165\u003c\/p\u003e \u003cp\u003e8.2.1 Sun drying\/solar drying 165\u003c\/p\u003e \u003cp\u003e8.2.2 Air and contact drying under atmospheric pressure 165\u003c\/p\u003e \u003cp\u003e8.2.3 Freeze drying 165\u003c\/p\u003e \u003cp\u003e8.2.4 Osmotic dehydration 166\u003c\/p\u003e \u003cp\u003e8.2.5 Vacuum osmotic dehydration 166\u003c\/p\u003e \u003cp\u003e8.2.6 Vacuum impregnation 166\u003c\/p\u003e \u003cp\u003e8.2.7 Pulse VOD 167\u003c\/p\u003e \u003cp\u003e8.2.8 Traditional meat smoking 167\u003c\/p\u003e \u003cp\u003e8.2.9 Meat treatments by soaking 167\u003c\/p\u003e \u003cp\u003e8.3 Some results 168\u003c\/p\u003e \u003cp\u003e8.4 Conclusions 186\u003c\/p\u003e \u003cp\u003eReferences 188\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e9 Dehydration of Fruit and Vegetables in Tropical Regions 191\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSalim-ur-Rehman and Javaid Aziz Awan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 191\u003c\/p\u003e \u003cp\u003e9.2 Forms of water 192\u003c\/p\u003e \u003cp\u003e9.2.1 Role of water in food 192\u003c\/p\u003e \u003cp\u003e9.3 Advantages of dried foods 192\u003c\/p\u003e \u003cp\u003e9.4 Drying processes 193\u003c\/p\u003e \u003cp\u003e9.4.1 Sun drying\/solar drying of fruit and vegetables 193\u003c\/p\u003e \u003cp\u003e9.4.2 Solar driers 194\u003c\/p\u003e \u003cp\u003e9.4.3 Drying under shade 195\u003c\/p\u003e \u003cp\u003e9.4.4 Osmotic drying 195\u003c\/p\u003e \u003cp\u003e9.5 Dehydration 196\u003c\/p\u003e \u003cp\u003e9.5.1 Drying conditions 196\u003c\/p\u003e \u003cp\u003e9.5.2 Factors affecting evaporation of water from food surfaces 196\u003c\/p\u003e \u003cp\u003e9.5.3 Types of dehydrator 197\u003c\/p\u003e \u003cp\u003e9.6 Evaporation and concentration 200\u003c\/p\u003e \u003cp\u003e9.6.1 Freeze drying 201\u003c\/p\u003e \u003cp\u003e9.6.2 Dehydro-freezing 201\u003c\/p\u003e \u003cp\u003e9.6.3 Intermediate-moisture food technology 202\u003c\/p\u003e \u003cp\u003e9.7 Spoilage of dried fruits and vegetables 203\u003c\/p\u003e \u003cp\u003e9.8 Merits of dehydration over sun drying 203\u003c\/p\u003e \u003cp\u003e9.9 Effects of dehydration on nutritive value of fruits and vegetables 204\u003c\/p\u003e \u003cp\u003e9.10 Effects of drying on microorganisms 204\u003c\/p\u003e \u003cp\u003e9.11 Effect of drying on enzyme activity 205\u003c\/p\u003e \u003cp\u003e9.12 Influence of drying on pigments 205\u003c\/p\u003e \u003cp\u003e9.13 Reconstitution test 205\u003c\/p\u003e \u003cp\u003e9.14 Drying parameters 208\u003c\/p\u003e \u003cp\u003eReferences 208\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e10 Developments in the Thermal Processing of Food 211\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTareq M. Osaili\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 211\u003c\/p\u003e \u003cp\u003e10.2 Thermal processing 212\u003c\/p\u003e \u003cp\u003e10.2.1 Thermal inactivation kinetics 212\u003c\/p\u003e \u003cp\u003e10.2.2 Process lethality of thermal process 213\u003c\/p\u003e \u003cp\u003e10.2.3 Requirement of thermal process 214\u003c\/p\u003e \u003cp\u003e10.2.4 Process verification\/validation 214\u003c\/p\u003e \u003cp\u003e10.3 Innovative thermal processing techniques 215\u003c\/p\u003e \u003cp\u003e10.3.1 Indirect electroheating techniques: radio frequency and microwave 215\u003c\/p\u003e \u003cp\u003e10.3.2 Direct electroheating techniques: ohmic heating 224\u003c\/p\u003e \u003cp\u003eReferences 227\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e11 Ozone in Food Preservation 231\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eBülent Zorlugenç and Feyza Kıro\u003c\/i\u003e\u003ci\u003eğllu Zorlugenç\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 231\u003c\/p\u003e \u003cp\u003e11.2 History 232\u003c\/p\u003e \u003cp\u003e11.3 Chemistry 232\u003c\/p\u003e \u003cp\u003e11.3.1 Solubility 233\u003c\/p\u003e \u003cp\u003e11.3.2 Stability 233\u003c\/p\u003e \u003cp\u003e11.3.3 Reactivity 233\u003c\/p\u003e \u003cp\u003e11.4 Generation 233\u003c\/p\u003e \u003cp\u003e11.5 Antimicrobial effect 234\u003c\/p\u003e \u003cp\u003e11.5.1 Inactivation spectrum 235\u003c\/p\u003e \u003cp\u003e11.5.2 Influencing factors 236\u003c\/p\u003e \u003cp\u003e11.6 Applications 236\u003c\/p\u003e \u003cp\u003e11.6.1 Red meat 236\u003c\/p\u003e \u003cp\u003e11.6.2 Poultry 237\u003c\/p\u003e \u003cp\u003e11.6.3 Seafood 237\u003c\/p\u003e \u003cp\u003e11.6.4 Fruit and vegetables 238\u003c\/p\u003e \u003cp\u003e11.6.5 Cereals 239\u003c\/p\u003e \u003cp\u003e11.6.6 Pesticides 239\u003c\/p\u003e \u003cp\u003e11.6.7 Mycotoxins 240\u003c\/p\u003e \u003cp\u003e11.6.8 Food-processing equipment 240\u003c\/p\u003e \u003cp\u003e11.7 Toxicity and safety of personnel 241\u003c\/p\u003e \u003cp\u003e11.8 Conclusion 241\u003c\/p\u003e \u003cp\u003eReferences 242\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHudaa Neetoo and Haiqiang Chen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 247\u003c\/p\u003e \u003cp\u003e12.2 The working principles of high hydrostatic pressure 248\u003c\/p\u003e \u003cp\u003e12.3 Microbial inactivation by high hydrostatic pressure 249\u003c\/p\u003e \u003cp\u003e12.3.1 Effect of high pressure on bacterial cell membrane 249\u003c\/p\u003e \u003cp\u003e12.3.2 Effect of high pressure on bacterial cell morphology 249\u003c\/p\u003e \u003cp\u003e12.3.3 Effect of high pressure on biochemical and enzymatic processes in microorganisms 251\u003c\/p\u003e \u003cp\u003e12.4 Effect of high pressure on the physical and biochemical characteristics of food systems 251\u003c\/p\u003e \u003cp\u003e12.5 Applications of high hydrostatic pressure to specific food commodities 253\u003c\/p\u003e \u003cp\u003e12.5.1 Effect of high hydrostatic pressure on muscle foods 254\u003c\/p\u003e \u003cp\u003e12.5.2 Effect of high hydrostatic pressure processing on fishery products 257\u003c\/p\u003e \u003cp\u003e12.5.3 Effect of high hydrostatic pressure processing on milk and dairy products 259\u003c\/p\u003e \u003cp\u003e12.5.4 Effect of high hydrostatic pressure on eggs and egg products 262\u003c\/p\u003e \u003cp\u003e12.5.5 Effect of high hydrostatic pressure on fruit and vegetable products 264\u003c\/p\u003e \u003cp\u003e12.6 Conclusions 268\u003c\/p\u003e \u003cp\u003eReferences 268\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAbdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 277\u003c\/p\u003e \u003cp\u003e13.2 Historical background of pulsed electric fields 278\u003c\/p\u003e \u003cp\u003e13.3 Pulsed electric field processing 278\u003c\/p\u003e \u003cp\u003e13.4 Mechanisms and factors affecting pulsed electric fields 279\u003c\/p\u003e \u003cp\u003e13.4.1 Increase in transmembrane potential 279\u003c\/p\u003e \u003cp\u003e13.4.2 Pore-initiation stage 279\u003c\/p\u003e \u003cp\u003e13.4.3 Evolution of the pore population 280\u003c\/p\u003e \u003cp\u003e13.4.4 Pore resealing or cell death 280\u003c\/p\u003e \u003cp\u003e13.5 Pulsed electric field applications in food processing 280\u003c\/p\u003e \u003cp\u003e13.6 Nanosecond pulsed electric fields 281\u003c\/p\u003e \u003cp\u003e13.7 Impacts of pulsed electric fields on antioxidant features 282\u003c\/p\u003e \u003cp\u003e13.7.1 Antioxidants and vitamin c 282\u003c\/p\u003e \u003cp\u003e13.7.2 Carotenoids and vitamin A 285\u003c\/p\u003e \u003cp\u003e13.8 Effects of pulsed electric fields on solid textures 286\u003c\/p\u003e \u003cp\u003e13.9 Starch modification by pulsed electric fields 286\u003c\/p\u003e \u003cp\u003e13.10 Conclusions 289\u003c\/p\u003e \u003cp\u003eReferences 289\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e14 Salting Technology in Fish Processing 297\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eH\u003c\/i\u003e\u003ci\u003eűllya Turan and Ibrahim Erkoyuncu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 297\u003c\/p\u003e \u003cp\u003e14.1.1 Purpose and principles of salting 297\u003c\/p\u003e \u003cp\u003e14.2 Process steps in salting technology 298\u003c\/p\u003e \u003cp\u003e14.2.1 Salt quality 298\u003c\/p\u003e \u003cp\u003e14.2.2 Fish preparation 299\u003c\/p\u003e \u003cp\u003e14.2.3 Salting methods 299\u003c\/p\u003e \u003cp\u003e14.2.4 Additives used in the salting process 304\u003c\/p\u003e \u003cp\u003e14.3 Factors affecting the penetration of salt 304\u003c\/p\u003e \u003cp\u003e14.3.1 Salting method 304\u003c\/p\u003e \u003cp\u003e14.3.2 Salt concentration 304\u003c\/p\u003e \u003cp\u003e14.3.3 Salt quality 304\u003c\/p\u003e \u003cp\u003e14.3.4 Fish freshness 305\u003c\/p\u003e \u003cp\u003e14.3.5 Amount of fat 306\u003c\/p\u003e \u003cp\u003e14.3.6 Size of the fish 306\u003c\/p\u003e \u003cp\u003e14.3.7 Temperature 306\u003c\/p\u003e \u003cp\u003e14.4 Ripening of salted fish 307\u003c\/p\u003e \u003cp\u003e14.4.1 Storage of salted fish 308\u003c\/p\u003e \u003cp\u003e14.4.2 Undesirable changes in salted products 309\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 312\u003c\/p\u003e \u003cp\u003eReferences 312\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen\/Thawed Market-Simulated Marine Fish Species 315\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eOlusegun A. Oyelese\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 315\u003c\/p\u003e \u003cp\u003e15.2 Sources of contamination of fish 316\u003c\/p\u003e \u003cp\u003e15.3 Fish as a perishable food 316\u003c\/p\u003e \u003cp\u003e15.3.1 Autolytic spoilage 317\u003c\/p\u003e \u003cp\u003e15.3.2 Microbiological spoilage 317\u003c\/p\u003e \u003cp\u003e15.4 Indicators of deterioration in frozen fish 318\u003c\/p\u003e \u003cp\u003e15.5 Bacterial food poisoning in seafood 318\u003c\/p\u003e \u003cp\u003e15.6 Methods used for assessing deteriorative changes in fish 319\u003c\/p\u003e \u003cp\u003e15.6.1 Organoleptic or sensory assessment 320\u003c\/p\u003e \u003cp\u003e15.6.2 Chemical assessment 320\u003c\/p\u003e \u003cp\u003e15.6.3 Bacteriological assessment (microbiological analysis) 322\u003c\/p\u003e \u003cp\u003e15.7 Study of three marine fish species 323\u003c\/p\u003e \u003cp\u003e15.7.1 Proximate composition of marine fish samples 323\u003c\/p\u003e \u003cp\u003e15.7.2 Results of bacteriological assessment 324\u003c\/p\u003e \u003cp\u003e15.8 Conclusions 328\u003c\/p\u003e \u003cp\u003eReferences 328\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eG.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction: cassava production and importance 331\u003c\/p\u003e \u003cp\u003e16.2 Nutritional value 331\u003c\/p\u003e \u003cp\u003e16.3 Cassava utilization 332\u003c\/p\u003e \u003cp\u003e16.4 Factors that limit cassava utilization, and its toxicity 333\u003c\/p\u003e \u003cp\u003e16.5 Cassava processing 336\u003c\/p\u003e \u003cp\u003e16.5.1 Description of some cassava-based products 336\u003c\/p\u003e \u003cp\u003e16.6 Storage of processed cassava products 339\u003c\/p\u003e \u003cp\u003eReferences 339\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e17 Use of Electron Beams in Food Preservation 343\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eRajeev Bhat, Abd Karim Alias and Gopinadhan Paliyath\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 343\u003c\/p\u003e \u003cp\u003e17.2 Food irradiation, source and technology 344\u003c\/p\u003e \u003cp\u003e17.3 The food industry and electron-beam irradiation 346\u003c\/p\u003e \u003cp\u003e17.3.1 Fruits and vegetables 346\u003c\/p\u003e \u003cp\u003e17.3.2 Cereals, legumes and seeds 360\u003c\/p\u003e \u003cp\u003e17.3.3 Poultry, meat and seafood 362\u003c\/p\u003e \u003cp\u003e17.4 Electron-beam irradiation and microorganisms 364\u003c\/p\u003e \u003cp\u003e17.5 Conclusion and future outlook 365\u003c\/p\u003e \u003cp\u003eReferences 366\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003ePart III Modelling 373\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e18 Treatment of Foods using High Hydrostatic Pressure 375\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSencer Buzrul and Hami Alpas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 375\u003c\/p\u003e \u003cp\u003e18.2 Pressure and the earth 376\u003c\/p\u003e \u003cp\u003e18.3 Main factors characterizing high hydrostatic pressure 376\u003c\/p\u003e \u003cp\u003e18.3.1 Energy 376\u003c\/p\u003e \u003cp\u003e18.3.2 Densification effect 377\u003c\/p\u003e \u003cp\u003e18.3.3 Isostatic (Pascal) principle 377\u003c\/p\u003e \u003cp\u003e18.4 Historical perspective 377\u003c\/p\u003e \u003cp\u003e18.5 High hydrostatic pressure process and equipment 378\u003c\/p\u003e \u003cp\u003e18.6 Commercal high hydrostatic pressure-treated food products around the world 381\u003c\/p\u003e \u003cp\u003e18.6.1 Meat products 381\u003c\/p\u003e \u003cp\u003e18.6.2 Seafood and fish products 382\u003c\/p\u003e \u003cp\u003e18.6.3 Vegetable products 382\u003c\/p\u003e \u003cp\u003e18.6.4 Juices and beverages 382\u003c\/p\u003e \u003cp\u003e18.7 Consumer acceptance of high hydrostatic pressure processing 382\u003c\/p\u003e \u003cp\u003eReferences 385\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e19 Role of Predictive Microbiology in Food Preservation 389\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFrancisco No\u003c\/i\u003e\u003ci\u003eé Arroyo-López, Joaquín Bautista-Gallego and Antonio Garrido-Fern\u003c\/i\u003e\u003ci\u003eández\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Microorganisms in foods 389\u003c\/p\u003e \u003cp\u003e19.1.1 Why is it necessary to control microbial growth in foods? 389\u003c\/p\u003e \u003cp\u003e19.1.2 Main factors affecting microbial growth and survival in food ecosystems 390\u003c\/p\u003e \u003cp\u003e19.2 Predictive microbiology 391\u003c\/p\u003e \u003cp\u003e19.2.1 Origin and concept 391\u003c\/p\u003e \u003cp\u003e19.2.2 The modelling process 392\u003c\/p\u003e \u003cp\u003e19.3 Software packages and web applications in predictive microbiology 400\u003c\/p\u003e \u003cp\u003e19.4 Applications of predictive microbiology in food preservation 402\u003c\/p\u003e \u003cp\u003eReferences 402\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e20 Factors Affecting the Growth of Microorganisms in Food 405\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eSiddig Hussein Hamad\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction 405\u003c\/p\u003e \u003cp\u003e20.2 Intrinsic factors 406\u003c\/p\u003e \u003cp\u003e20.2.1 Water activity 406\u003c\/p\u003e \u003cp\u003e20.2.2 pH value 409\u003c\/p\u003e \u003cp\u003e20.2.3 Nutrient content 412\u003c\/p\u003e \u003cp\u003e20.2.4 Antimicrobial substances and mechanical barriers to microbial invasion 413\u003c\/p\u003e \u003cp\u003e20.2.5 Redox potential 416\u003c\/p\u003e \u003cp\u003e20.3 Extrinsic factors 417\u003c\/p\u003e \u003cp\u003e20.3.1 Impact of storage temperature 417\u003c\/p\u003e \u003cp\u003e20.3.2 Impact of storage atmosphere of the food 421\u003c\/p\u003e \u003cp\u003e20.4 Implicit factors 423\u003c\/p\u003e \u003cp\u003e20.4.1 Antagonism 423\u003c\/p\u003e \u003cp\u003e20.4.2 Synergism 424\u003c\/p\u003e \u003cp\u003e20.5 Processing factors 424\u003c\/p\u003e \u003cp\u003e20.6 Interaction between factors 425\u003c\/p\u003e \u003cp\u003eReferences 426\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eHans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. Willems\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction: the management of food safety requires a holistic approach 429\u003c\/p\u003e \u003cp\u003e21.2 Microbial quality management starts in production 431\u003c\/p\u003e \u003cp\u003e21.3 Processing of fresh produce is a key step in quality preservation 433\u003c\/p\u003e \u003cp\u003e21.3.1 Hand hygiene 433\u003c\/p\u003e \u003cp\u003e21.3.2 The use of at-line microbial monitoring in food processing 434\u003c\/p\u003e \u003cp\u003e21.4 Monitoring the entire food supply chain 437\u003c\/p\u003e \u003cp\u003e21.4.1 Temperature management in the cold chain 437\u003c\/p\u003e \u003cp\u003e21.4.2 Construction of a microbiological database as a tool for process control 441\u003c\/p\u003e \u003cp\u003e21.5 The improvement of compliance by increasing awareness 442\u003c\/p\u003e \u003cp\u003e21.6 Last but not least: consumers 443\u003c\/p\u003e \u003cp\u003e21.7 Conclusion 444\u003c\/p\u003e \u003cp\u003eReferences 445\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003ePart IV Use of Natural Preservatives 451\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e22 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eGraciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raúl Raya\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction 453\u003c\/p\u003e \u003cp\u003e22.2 Antimicrobial potential of LAB 455\u003c\/p\u003e \u003cp\u003e22.3 Bacteriocins 456\u003c\/p\u003e \u003cp\u003e22.3.1 Biosynthetic pathways 457\u003c\/p\u003e \u003cp\u003e22.4 Food applications 458\u003c\/p\u003e \u003cp\u003e22.4.1 Bioprotection of meat, poultry, and seafood products 459\u003c\/p\u003e \u003cp\u003e22.4.2 Bioprotection of dairy products 463\u003c\/p\u003e \u003cp\u003e22.4.3 Bioprotection of vegetable products 464\u003c\/p\u003e \u003cp\u003e22.5 Hurdle technology to enhance food safety 468\u003c\/p\u003e \u003cp\u003e22.6 Bacteriocins in packaging films 471\u003c\/p\u003e \u003cp\u003e22.7 Conclusions 473\u003c\/p\u003e \u003cp\u003eReferences 474\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e23 Bacteriocins: Recent Advances and Opportunities 485\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eTaoufik Ghrairi, Nawel Chaftar and Khaled Hani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 485\u003c\/p\u003e \u003cp\u003e23.2 Bacteriocins produced by LAB 486\u003c\/p\u003e \u003cp\u003e23.2.1 Detection 486\u003c\/p\u003e \u003cp\u003e23.2.2 Classification 486\u003c\/p\u003e \u003cp\u003e23.2.3 Mechanisms of action 491\u003c\/p\u003e \u003cp\u003e23.2.4 Genetic organization and regulation 492\u003c\/p\u003e \u003cp\u003e23.2.5 Immunity 493\u003c\/p\u003e \u003cp\u003e23.3 Bioprotection against pathogenic bacteria 493\u003c\/p\u003e \u003cp\u003e23.3.1 Biocontrol of Listeria monocytogenes 493\u003c\/p\u003e \u003cp\u003e23.3.2 Biocontrol of Clostridium botulinum and Clostridium perfringens 497\u003c\/p\u003e \u003cp\u003e23.3.3 Biocontrol of Staphylococcus aureus 498\u003c\/p\u003e \u003cp\u003e23.3.4 Biocontrol of Gram-negative bacteria 498\u003c\/p\u003e \u003cp\u003e23.4 Bioprotection against spoilage microorganisms 500\u003c\/p\u003e \u003cp\u003e23.4.1 Biocontrol of Bacillus spp. 500\u003c\/p\u003e \u003cp\u003e23.4.2 Biocontrol of yeasts and moulds 500\u003c\/p\u003e \u003cp\u003e23.5 Medical and veterinary potential of LAB bacteriocins 501\u003c\/p\u003e \u003cp\u003e23.6 Conclusion 501\u003c\/p\u003e \u003cp\u003eReferences 502\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e24 Application of Botanicals as Natural Preservatives in Food 513\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eVibha Gupta and Jagdish Nair\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 513\u003c\/p\u003e \u003cp\u003e24.2 Antibacterials 514\u003c\/p\u003e \u003cp\u003e24.2.1 Spices and their essential oils 514\u003c\/p\u003e \u003cp\u003e24.2.2 Allium species 515\u003c\/p\u003e \u003cp\u003e24.2.3 Citrus fruits 516\u003c\/p\u003e \u003cp\u003e24.2.4 Cruciferae family 516\u003c\/p\u003e \u003cp\u003e24.3 Antifungals 517\u003c\/p\u003e \u003cp\u003e24.4 Antioxidants 518\u003c\/p\u003e \u003cp\u003e24.4.1 Cereals and legumes 519\u003c\/p\u003e \u003cp\u003e24.4.2 Fruits 519\u003c\/p\u003e \u003cp\u003e24.4.3 Herbs and spices 519\u003c\/p\u003e \u003cp\u003e24.5 Applications 520\u003c\/p\u003e \u003cp\u003e24.5.1 Meat products 521\u003c\/p\u003e \u003cp\u003e24.5.2 Dairy products 521\u003c\/p\u003e \u003cp\u003e24.5.3 Vegetables and fruits 522\u003c\/p\u003e \u003cp\u003e24.5.4 Synergistic effects 522\u003c\/p\u003e \u003cp\u003e24.6 Conclusion 523\u003c\/p\u003e \u003cp\u003eReferences 524\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAfolabi F. Eleyinmi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Introduction 531\u003c\/p\u003e \u003cp\u003e25.2 Some tropical medicinal plants with potential food-processing value 532\u003c\/p\u003e \u003cp\u003e25.2.1 Ageratum conyzoides 532\u003c\/p\u003e \u003cp\u003e25.2.2 Cymbopogon citratus (lemongrass) 532\u003c\/p\u003e \u003cp\u003e25.2.3 Chromolaena odorata (Siam weed) 533\u003c\/p\u003e \u003cp\u003e25.2.4 Garcinia kola (bitter kola) 533\u003c\/p\u003e \u003cp\u003e25.2.5 Vernonia amygdalina (bitter leaf) 534\u003c\/p\u003e \u003cp\u003e25.2.6 Allium sativum L. (garlic) 534\u003c\/p\u003e \u003cp\u003e25.2.7 Gongronema latifolium 534\u003c\/p\u003e \u003cp\u003e25.2.8 Draceana mannii 534\u003c\/p\u003e \u003cp\u003e25.2.9 Salvia officinalis 535\u003c\/p\u003e \u003cp\u003e25.3 Conclusion 535\u003c\/p\u003e \u003cp\u003eReferences 535\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e26 Essential Oils and Other Plant Extracts as Food Preservatives 539\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThierry Regnier, Sandra Combrinck and Wilma Du Plooy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Background 539\u003c\/p\u003e \u003cp\u003e26.2 Secondary metabolites of plants 542\u003c\/p\u003e \u003cp\u003e26.2.1 Essential oils 542\u003c\/p\u003e \u003cp\u003e26.2.2 Non-volatile secondary metabolites 543\u003c\/p\u003e \u003cp\u003e26.3 Modes of action of essential oils and plant extracts 544\u003c\/p\u003e \u003cp\u003e26.4 Specific applications of plant extracts in the food industry 545\u003c\/p\u003e \u003cp\u003e26.4.1 Fruits 546\u003c\/p\u003e \u003cp\u003e26.4.2 Vegetables, legumes and grains 558\u003c\/p\u003e \u003cp\u003e26.4.3 Seaweed 559\u003c\/p\u003e \u003cp\u003e26.4.4 Fish and meat 563\u003c\/p\u003e \u003cp\u003e26.5 Medicinal plants and the regulations governing the use of botanical biocides 564\u003c\/p\u003e \u003cp\u003e26.6 Future perspectives 568\u003c\/p\u003e \u003cp\u003e26.7 Conclusions 569\u003c\/p\u003e \u003cp\u003eReferences 569\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eJoshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 581\u003c\/p\u003e \u003cp\u003e27.2 Common insect pests of stored food grains in the tropics 583\u003c\/p\u003e \u003cp\u003e27.2.1 Primary insect pests of stored cereals 583\u003c\/p\u003e \u003cp\u003e27.2.2 Primary insect pests of pulses 586\u003c\/p\u003e \u003cp\u003e27.2.3 Secondary insect pests of stored cereals and pulses 588\u003c\/p\u003e \u003cp\u003e27.3 Advances in stored-product insect pest control in the tropics 590\u003c\/p\u003e \u003cp\u003e27.3.1 Cultural control 590\u003c\/p\u003e \u003cp\u003e27.3.2 Monitoring of pest populations 590\u003c\/p\u003e \u003cp\u003e27.3.3 Grain moisture content control 590\u003c\/p\u003e \u003cp\u003e27.3.4 Biological control 591\u003c\/p\u003e \u003cp\u003e27.3.5 Synthetic chemical control 591\u003c\/p\u003e \u003cp\u003e27.4 Advances in development of botanical pesticides in the tropics 592\u003c\/p\u003e \u003cp\u003e27.4.1 Botanical insecticides 592\u003c\/p\u003e \u003cp\u003e27.4.2 Essential oils 593\u003c\/p\u003e \u003cp\u003e27.4.3 Case studies on control of stored-grain insect pests using essential oils 595\u003c\/p\u003e \u003cp\u003e27.5 Prospects of botanical pesticides 597\u003c\/p\u003e \u003cp\u003eReferences 597\u003c\/p\u003e \u003cp\u003e\u003cstrong style=\"mso-bidi-font-weight: normal;\"\u003e28 Preservation of Plant and Animal Foods: An Overview 603\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eGabriel O. Adegoke and Abiodun A. Olapade\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction: definition and principles 603\u003c\/p\u003e \u003cp\u003e28.2 Food preservation methods 603\u003c\/p\u003e \u003cp\u003e28.2.1 Precooling 605\u003c\/p\u003e \u003cp\u003e28.2.2 Canning 605\u003c\/p\u003e \u003cp\u003e28.2.3 Drying and dehydration 606\u003c\/p\u003e \u003cp\u003e28.2.4 Packaging methods 606\u003c\/p\u003e \u003cp\u003e28.2.5 Antimicrobial-packaging technology 607\u003c\/p\u003e \u003cp\u003e28.2.6 Smoking 607\u003c\/p\u003e \u003cp\u003e28.2.7 Chemical preservatives\/food additives 607\u003c\/p\u003e \u003cp\u003e28.2.8 Shelf-life extension using additives of plant origin 608\u003c\/p\u003e \u003cp\u003e28.2.9 Food irradiation 608\u003c\/p\u003e \u003cp\u003e28.2.10 High-pressure food processing 608\u003c\/p\u003e \u003cp\u003e28.2.11 Modified gas atmosphere 608\u003c\/p\u003e \u003cp\u003e28.3 Conclusion 609\u003c\/p\u003e \u003cp\u003eReferences 609\u003c\/p\u003e \u003cp\u003eIndex 613\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003c\/div\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Science: general issues [\u003ca title=\"See our other books on Science: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Science:%20general%20issues%20%5BPD%5D%22\"\u003ePD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52276376207640,"sku":"9780470655856","price":143.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470655856.jpg?v=1781368680","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/progress-in-food-preservation-hardback-9780470655856","provider":"Freshly Printed Books","version":"1.0","type":"link"}