Progress in food preservation

"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" -- OhioLink Library Catalog.

Conté: Front Matter -- Active and Atmospheric Packaging. Selected Techniques to Decontaminate Minimally Processed Vegetables / Vicente M Gomez-Lopez -- Active and Intelligent Packaging of Food / Istvǹ Sir̤ -- Modified-Atmosphere Storage of Foods / Osman Erkmen -- Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products / Shengmin Lu, Qile Xia -- Coating Technology for Food Preservation / Chamorn Chawengkijwanich, Phikunthong Kopermsub -- Novel Decontamination Techniques. Biological Materials and Food-Drying Innovations / Habib Kocabiyik -- Atmospheric Freeze Drying / Shek Mohammod Atiqure Rahman, Arun S Mujumdar -- Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products / Ioannis S Arvanitoyannis, Agapi Veikou, Panagiota Panagiotaki -- Dehydration of Fruit and Vegetables in Tropical Regions / Salim ur-Rehman, Javaid Aziz Awan -- Developments in the Thermal Processing of Food / Tareq M Osaili -- Ozone in Food Preservation / Bulent Zorlugenc, Feyza Kiroglu Zorlugenc -- Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods / Hudaa Neetoo, Haiqiang Chen --…