Progress in Food Preservation

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 PhD 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.

• Preface xix Contributors xxiPart I Active and Atmospheric Packaging 11 Selected Techniques to Decontaminate Minimally Processed Vegetables 3Vicente M. Gomez-Lopez2 Active and Intelligent Packaging of Food 23Istvan Siro3 Modified-Atmosphere Storage of Foods 49Osman Erkmen4 Effects of Combined Treatments with Modified-Atmosphere Packaging on Shelf-Life Improvement of Food Products 67Shengmin Lu and Qile Xia5 Coating Technology for Food Preservation 111Chamorn Chawengkijwanich and Phikunthong KopermsubPart II Novel Decontamination Techniques 1296 Biological Materials and Food-Drying Innovations 131Habib Kocabiyik7 Atmospheric Freeze Drying 143Shek Mohammod Atiqure Rahman and Arun S. Mujumdar8 Osmotic Dehydration: Theory, Methodologies, and Applications in Fish, Seafood, and Meat Products 161Ioannis S. Arvanitoyannis, Agapi Veikou, and Panagiota Panagiotaki9 Dehydration of Fruit and Vegetables in Tropical Regions 191Salim-ur-Rehman and Javaid Aziz Awan10 Developments in the Thermal Processing of Food 211Tareq M. Osaili11 Ozone in Food Preservation 231Bulent Zorlugenc and Feyza Kiroglu Zorlugenc12 Application of High Hydrostatic Pressure Technology for Processing and Preservation of Foods 247Hudaa Neetoo and Haiqiang Chen13 Pulsed Electric Fields for Food Preservation: An Update on Technological Progress 277Abdorreza Mohammadi Nafchi, Rajeev Bhat, and Abd Karim Alias14 Salting Technology in Fish Processing 297Hulya Turan and Ibrahim Erkoyuncu15 Hypoxanthine Levels, Chemical Studies and Bacterial Flora of Alternate Frozen/Thawed Market-Simulated Marine Fish Species 315Olusegun A. Oyelese16 Preservation of Cassava (Manihot esculenta Crantz): A Major Crop to Nourish People Worldwide 331G.J. Benoit Gnonlonfin, Ambaliou Sanni and Leon Brimer17 Use of Electron Beams in Food Preservation 343Rajeev Bhat, Abd Karim Alias and Gopinadhan PaliyathPart III Modelling 37318 Treatment of Foods using High Hydrostatic Pressure 375Sencer Buzrul and Hami Alpas19 Role of Predictive Microbiology in Food Preservation 389Francisco Noe Arroyo-Lopez, Joaquin Bautista-Gallego and Antonio Garrido-Fernandez20 Factors Affecting the Growth of Microorganisms in Food 405Siddig Hussein Hamad21 A Whole-Chain Approach to Food Safety Management and Quality Assurance of Fresh Produce 429Hans Rediers, Inge Hanssen, Matthew S. Krause, Ado Van Assche, Raf De Vis, Rita Moloney and Kris A. WillemsPart IV Use of Natural Preservatives 45122 Food Bioprotection: Lactic Acid Bacteria as Natural Preservatives 453Graciela Vignolo, Lucila Saavedra, Fernando Sesma, and Raul Raya23 Bacteriocins: Recent Advances and Opportunities 485Taoufik Ghrairi, Nawel Chaftar and Khaled Hani24 Application of Botanicals as Natural Preservatives in Food 513Vibha Gupta and Jagdish Nair25 Tropical Medicinal Plants in Food Processing and Preservation: Potentials and Challenges 531Afolabi F. Eleyinmi26 Essential Oils and Other Plant Extracts as Food Preservatives 539Thierry Regnier, Sandra Combrinck and Wilma Du Plooy27 Plant-Based Products as Control Agents of Stored-Product Insect Pests in the Tropics 581Joshua O. Ogendo, Arop L. Deng, Rhoda J. Birech and Philip K. Bett28 Preservation of Plant and Animal Foods: An Overview 603Gabriel O. Adegoke and Abiodun A. OlapadeIndex 613