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.
The 28 chapters, contributed by an international team of
experienced 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 and
engineers based in food manufacturing and in research
establishments. It will also be useful to advanced students of food
science and technology.
Circa l’autore
Rajeev Bhat is a Senior Lecturer in the Food Technology
Division at the University Sains Malaysia, specialising in food
safety and nutrition. His research interests include: food
nanotechnology, nutraceuticals, microbial technology and the
application of modern food preservation technology. Presently, he
is involved in teaching food microbiology and food chemistry. Dr
Bhat has published more than 50 papers in peer reviewed
international and national journals. He has several book chapters
to his credit and has co-edited a book on food biotechnology.
A.K. Alias joined the School of Industrial Technology at
the University Sains Malaysia in 1994 after obtaining his Ph D in
Food Technology from University of Reading. He teaches food
processing and preservation, physical properties of foods and food
ingredients. His research interests are mainly in the fundamental
aspects of structure-property relationships and the technological
applications of starch and non-starch polysaccharides. He is the
group leader of the Food Biopolymer Research Group, a virtual
research group established to undertake extensive research on food
biopolymers. He has published more than 60 papers in international
journals and proceedings and presented more than 40 conference
papers.
Gopinadhan Paliyath is a Professor at the University of
Guelph, Canada. His research is primarily in the area of
biochemistry, specifically pertaining to fruits and vegetables, and
in relation to their senescence (ethylene, signal transduction,
calcium second messenger system), shelf life and quality,
nutraceutical ingredients and their mechanism of action. Recent
research includes investigations on the role of phospholipase D
(PLD) in membrane homeostasis and signal transduction.
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