Kindly note that we have put a lot of effort into researching the best books on Food Preservation subject and came out with a recommended list of top 10 best books. The table below contains the Name of these best books, their authors, publishers and an unbiased review of books on "Food Preservation" as well as links to the Amazon website to directly purchase these books. As an Amazon Associate, we earn from qualifying purchases, but this does not impact our reviews, comparisons, and listing of these top books; the table serves as a ready reckoner list of these best books.
| 1. “Food Processing and Preservation” by Sivasankar
“Food Processing and Preservation” Book Review: This book provides full coverage of the processing and preservation aspects of food. It includes chemical, microbiological and technological processes on the one hand. Assessment of food quality and safety, new and modified foods by fermentation, food-borne diseases and food spoilage on the other. The book also discusses the preservation operations that involve the use of high and low temperatures and radiation. This book is designed for undergraduate students of science and engineering. This study would help the postgraduate students offering courses in food science. This book will also help the professionals as well as academicians.
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| 2. “The Technology Of Food Preservation” by Desrosier
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“The Technology Of Food Preservation” Book Review: This book serves a useful purpose. The book also focuses on the technology of food preservation itself. The topics discussed about the nature of hazards. The hazards that are involved in foods, the storage of all kinds of fresh foods, expanded the coverage to include cereals and beans. It also brought together the newly evolving area of gas atmosphere storage of fresh foods of origin of both plant and animal. It has a chapter on quality assurance and good manufacturing practices. It also reorganized the presentation on food additives. It gives attention to means of understanding government regulations. It also uses chemical additives in food preservation. It tells us how to use these chemical additives, when and where.
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| 3. “Basic Principles of Food Processing and Preservation: Easy Notes” by Oghogho Ukponmwan Ifueko
“Basic Principles of Food Processing and Preservation: Easy Notes” Book Review: This book put emphasis on the basic principles of food processing and preservation. It explains the preservation of food for further processing to the students into easy steps. These are handy for the fresh college students who are studying food processing and preservation. The book also explains the basic principles of canning to the students. It also discusses the types of foods that can be dried, modified atmosphere packaging, chemicals used in food preservation etc. So this book can be used by the students as well as the teachers who are in the field of food processing and preservation.
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| 4. “Food Processing and Preservation” by G Subbulakshmi
“Food Processing and Preservation” Book Review: This book has been divided into ten chapters. These chapters cover the complete range of food processing and the related activities in the food manufacturing plants. It also covers the exhaustive and systematic style of presentation. This book would be of great interest for the students of food science and nutrition. It will also be an excellent book for entrepreneurs, and general readers. In chapter 1, the book discusses the technological processes applied to cereals, our staple food and explains the need to store grains properly. The second chapter covers the process of legumes, the major protein source for the majority of vegetarians. Chapter 3 explains the production of edible oils from oil seeds. The 4th chapter explains the various methods used in preserving fruits and vegetables. In this way, all the chapters deal with something related to food processing and preservation.
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| 5. “Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)” by Marcus Karel and Daryl B Lund
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“Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)” Book Review: This book checks the properties, conditions and theoretical principles. These principles are helpful for governing the safety and efficiency of various food preservation, storage and packaging techniques. The book examines all the methods to predict and optimize the nutrition, texture and quality of food compounds. It also reduces operating cost and waste. The second edition contains new chapters and discussions on non-thermal processes. It also covers the mechanisms of heat transfer. It includes conduction, convection, radiation, and dielectric and microwave heating. It also includes the kinetic parameters of food process operations; freezing technology. It uses illustrative examples: recent breakthroughs in cryochemistry and cryobiology, and more.
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| 6. “Principles of Fruit Preservation” by Thomas Norman Morris | |
| 7. “Food Identity Preservation and Traceability: Safer Grains” by Gregory S Bennet
“Food Identity Preservation and Traceability: Safer Grains” Book Review: From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, there is no food product or means of its production that is free from risk. These risks can never be fully removed. So identity preservation and traceability ( IIPT) systems make it easier to find out the sources and size of contamination. So that it can reduce the often arising bad results. This book put a central emphasis on cereals. It also reports the state-of-the-science during the entire food chain in both domestic and international markets because it is related to food safety and economics. The book gives a coordinated introduction to IIPT systems. It also gives an overview of the programs that are currently available. It develops a conceptual model of IIPT at the producer level.
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| 8. “Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)” by Sergio O Serna-Saldivar
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“Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)” Book Review: Cereals are the world’s largest yield. It produces more than 2.3 billion metric tons annually. Consumers always rise their demand for healthy cereal products with greater nutrition. Cereal grains; its properties, processing and nutritional attributes gives a complete investigation of the scientific principles. This book explains that these principles are related to domestication, morphology, production, and storage of cereal grains. It also explains their physical and chemical features. It also explains how these properties are related to industrial processing and nutritional value. The book covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. The book also covers a discussion of processing, quality control, and the role of cereals in human and animal nutrition.
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| 9. “Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms” by Francisco J Barba and Anderson Sant’Ana Dr
“Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms” Book Review: It covers the latest advances in non-thermal processing. It includes mechanical processes such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids. It also includes electromagnetic technologies such as pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma. It also involves acoustic technologies such as ultrasound, shockwaves. It explains innovative chemical processing technologies such as ozone, chlorine dioxide, electrolysis, oxidized water and others like membrane filtration and dense phase CO2. This book also concentrates on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to assure food safety and stability. This book also tells us that in the 20th century, the interest and demand for the development of new food preservation methods has increased slowly. And in the last 50 years, the research has produced various innovative food processing technologies for inactivation of spoilage.
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| 10. “Microbial Food Safety and Preservation Techniques” by V Ravishankar Rai and Jamuna A Bai “Microbial Food Safety and Preservation Techniques” Book Review: The book explains the risks caused by food-borne pathogens. It also evaluates the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then talks about the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The Book covers the topics include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria. It also talks about the antimicrobials such as phytochemicals and essential oils, and novel food preservatives based on quorum sensing inhibitors. The addition of chapters on modeling microbial growth in food improving the safety and quality of foods makes the book especially practical. The book puts focus on the trends and hot topics that help you face the challenges of food safety by checking the advantages and limitations of new preservative techniques. With coverage of food safety issues, the book provides a full resource for tackling current and future food safety issues. advertisement
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We have created a collection of best reference books on "Food Preservation" so that one can readily see the list of top books on "Food Preservation" and buy the books either online or offline.
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