Food Preservation

Contents: Preface. 1. Introduction to Food. 2. Food Microbiology. 3. Water and pH Activity in Food. 4. Food Preservation by Heat. Freeze-drying Food Preservation. 6. Canning Food Preservation. 7. Salting Food Preservation. 8. Food Preservation by Chemicals. 9. Food Preservation through Pickling. 10. Packaging Food Preservation. Index.

“The book can be used as a valuable reference text for the undergraduate and postgraduate level courses in the discipline of food science and technology. The book is also useful to the teachers and professionals for understanding important aspects of food processing.”(jacket)