Food Storage

$139.00

Editors: George E. Cohen and Carol M. Levin
Series: Food Science and Technology

Food storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals. This new book presents current research on food storage including the effect of storage on pesticide residue dissipation in food grains; and system composition on sorbates degradation and its effect on nonezymatic browning and other sensory changes that could limit the shelf life of foods. Also discussed in this compilation are natural biological preservatives to enhance foodstuffs quality and storage and using N2 gas for raw milk preservation.

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Preface

Chapter 1. Effect of System Composition on Potassium Sorbate Degradation and Its Effect on Microbiological and Sensory Stability
(Carmen A. Campos, Lía N. Gerschenson, María F. Gliemmo, Marcela P. Castro and Victoria M. Hracek, Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, and others)

Chapter 2. The Question of Food Miles: Thinking Locally
(David Coley, Michael Winter and Mark Howard, Complex Systems Group, University of Exeter, Exeter, United Kingdom)

Chapter 3. Natural Derivatives as Promising Alternatives to Chemical Food Preservatives
(Ahmed A. Tayel, Mohammed F. Salem and Wael F. El-Tras, Genetic Engineering and Biotechnology Research Institute, Minoufiya University, Sadat City, Egypt, and others)

Chapter 4. Chemical Strategies Applied to Maize and Peanut Storage Agroecosystem in Argentina to Prevent Aflatoxin Contamination
(Miriam G. Etcheverry, Andrea V. Nesci and María A. Passone, Laboratorio de Ecología Microbiana. Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Físico Químicas y Naturales. Universidad Nacional de Río Cuarto, Río Cuarto, Córdoba, Argentina)

Chapter 5. Controlled Atmosphere-Based Improved Storage
of Cold Raw Milk: Potential of N2 Gas
(Patricia Munsch-Alatossava and Tapani Alatossava, Department of Food and Environmental Sciences, Division of Food Technology, University of Helsinki, Finland)

Chapter 6. Comparison of the Additive Effect of Training and Three Different Diets on Energy Metabolism in Rat
(Naziha El Elj, Gérard Lac, Mohamed Lasram, Berrahal Alya, Monia Zaouali, Zouhair Tabka, Abdelaziz Kammoun, Najoua Gharbi and Saloua El Fezaa, Laboratoire de physiologie animale, département de biologie, Faculté des Sciences de Tunis, Campus Universitaire, 1060 Tunis, Tunisie, and others)

Chapter 7. Effect of Storage on Pesticide Residue Dissipation
in Food Grains: A Review
(Geetanjali Kaushik, S.N. Naik and Nihal Anwar Siddiqui, Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Hauz Khas, New Delhi, India)

Chapter 8. Edible and Biodegradable Packaging for Food Storage
(Oscar S. Ramos and F. Xavier Malcata, CBQF/Escola Superior de Biotecnologia, Porto, Portugal, and others)

Index

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