Infodoc : Sciences, Techniques et Culture

Part 1: Preservation of Fresh Food Products
1. Food Preservation: Overview
2. Postharvest Physiology of Fruit and Vegetables
3. Postharvest Handling and Treatments of Fruits and Vegetables
4. Postharvest Handling of Grains and Pulses
5. Minimal Processing of Fruits and Vegetables
6. Postharvest Handling and Preservation of Fresh Fish and Seafood
7. Postharvest Handling of Red Meat
8. Postharvest Handling of Milk
Part 2: Preserv[...]

Part 1: Preservation of Fresh Food Products
1. Food Preservation: Overview
2. Postharvest Physiology of Fruit and Vegetables
3. Postharvest Handling and Treatments of Fruits and Vegetables
4. Postharvest Handling of Grains and Pulses
5. Minimal Processing of Fruits and Vegetables
6. Postharvest Handling and Preservation of Fresh Fish and Seafood
7. Postharvest Handling of Red Meat
8. Postharvest Handling of Milk
Part 2: Preservation Using Chemicals and Microbes
9. Fermentation as a Method for Food Preservation
10. Natural Antimicrobials for Food Preservation
11. Antioxidants in Food Preservation
12. pH in Food Preservation
13. Nitrites in Food Preservation
Part 3: Preservation by Controlling Water, Structure, and Atmosphere
14. Modified-Atmosphere Packaging of Produce
15. Glass Transition and State Diagram of Foods
16. Food Preservation and Processing Using Membranes
17. Stickiness and Caking in Food Preservation
18. Drying and Food Preservation
19. Osmotic Dehydration of Foods
20. Water Activity and Food Preservation
21. Surface Treatments and Edible Coatings in Food Preservation
22. Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives
Part 4: Preservation Using Heat and Energy
23. Pasteurization and Food Preservation
24. Canning and Sterilization of Foods
25. Cooking and Frying of Foods
26. Food Preservation by Freezing
27. Freezing-Melting Process in Liquid Food Concentration
28. Microwave Pasteurization and Sterilization of Foods
29. Ultrasound in Food Processing and Preservation
30. Food Preservation Aspects of Ohmic Heating
31. Light Energy in Food Preservation
32. Irradiation Preservation of Foods
33. Pulsed Electric Fields in Food Preservation
34. High-Pressure Treatment in Food Preservation
35. Applications of Magnetic Field in Food Preservation
36. Combined Methods for Food Preservation
37. Update on Hurdle Technology for Mild and Effective Preservation of Foods
Part 5: Enhancing Food Preservation by Indirect Approach
38. Packaging as a Preservation Technique
39. Types of Packaging Materials Used for Foods
40. Food Packaging Interaction
41. Hygienic Design and Sanitation
42. Hazard Analysis and Critical Control Point (HACCP)
43. Good Manufacturing Practice (GMP)
44. Commercial Considerations: Managing Profit and Quality
Index