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| Preface | |
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| Acknowledgments | |
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| Editor | |
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| Contributors | |
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| Preservation of Fresh Food Products | |
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| Food Preservation: Overview | |
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| Postharvest Physiology of Fruit and Vegetables | |
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| Postharvest Handling and Treatments of Fruits and Vegetables | |
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| Postharvest Handling of Grains and Pulses | |
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| Minimal Processing of Fruits and Vegetables | |
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| Postharvest Handling and Preservation of Fresh Fish and Seafood | |
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| Postharvest Handling of Red Meat | |
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| Postharvest Handling of Milk | |
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| Preservation Using Chemicals and Microbes | |
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| Fermentation as a Method for Food Preservation | |
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| Natural Antimicrobials for Food Preservation | |
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| Antioxidants in Food Preservation | |
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| pH in Food Preservation | |
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| Nitrites in Food Preservation | |
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| Preservation by Controlling Water, Structure, and Atmosphere | |
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| Modified-Atmosphere Packaging of Produce | |
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| Glass Transition and State Diagram of Foods | |
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| Food Preservation and Processing Using Membranes | |
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| Stickiness and Caking in Food Preservation | |
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| Drying and Food Preservation | |
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| Osmotic Dehydration of Foods | |
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| Water Activity and Food Preservation | |
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| Surface Treatments and Edible Coatings in Food Preservation | |
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| Encapsulation, Stabilization, and Controlled Release of Food Ingredients and Bioactives | |
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| Preservation Using Heat and Energy | |
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| Pasteurization and Food Preservation | |
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| Canning and Sterilization of Foods | |
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| Cooking and Frying of Foods | |
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| Food Preservation by Freezing | |
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| Freezing-Melting Process in Liquid Food Concentration | |
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| Microwave Pasteurization and Sterilization of Foods | |
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| Ultrasound in Food Processing and Preservation | |
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| Food Preservation Aspects of Ohmic Heating | |
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| Light Energy in Food Preservation | |
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| Irradiation Preservation of Foods | |
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| Pulsed Electric Fields in Food Preservation | |
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| High-Pressure Treatment in Food Preservation | |
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| Applications of Magnetic Field in Food Preservation | |
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| Combined Methods for Food Preservation | |
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| Update on Hurdle Technology for Mild and Effective Preservation of Foods | |
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| Enhancing Food Preservation by Indirect Approach | |
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| Packaging as a Preservation Technique | |
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| Types of Packaging Materials Used for Foods | |
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| Food Packaging Interaction | |
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| Hygienic Design and Sanitation | |
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| Hazard Analysis and Critical Control Point (HACCP) | |
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| Good Manufacturing Practice (GMP) | |
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| Commercial Considerations: Managing Profit and Quality | |
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| Index | |