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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
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Book Description
"The overall goal of this thesis project was to identify possible gaps in knowledge about food preservation and storage in a sustainable food system. The project was a result of many months of both documented and undocumented academic observations and various field experiences as farm volunteer and an assistant. These experiences were combined with an analysis of the role of season extension and local provisions as tools to restructure the food system, and added up to a project that provides opportunities to observe and learn about consumer and grower perceptions and knowledge about fresh vegetables versus preserved vegetables. Natural food preservation as an innovative tool for season extension production and to foster understanding of natural food preservation concepts as critical components of a sustainable food system was examined in this project. Traditional food preservation as a tool for increasing food access and a possible strategy for season extension was explored. Historic and cultural knowledge transmissions as concepts in food preservation, employing both historic standpoints and compared to the current trends in the United States were assessed. From a macro level, food preservation was examined at a global perspective with critical examination of different methods over time to identify energy efficiency, at minimum cost and minimum environmental impact based on how food preservation supported preindustrial food systems. Dehydration, fermentation, natural cold storage and canning methods all offered different ways of thinking about the history and culture of food preservation. The second component of the project incorporated the most sustainable preservation method in developing a course "Sustainable Food Preservation" to reintroduce the indigenous food preservation and as a strategy for season extension production. The proposed course, documents: Food Preservation Pre-Implementation Plan, Course Syllabus, Course Evaluation and Weekly Activities are listed Appendix C. " -- Introduction.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 26
Get Book Here
Book Description
"The overall goal of this thesis project was to identify possible gaps in knowledge about food preservation and storage in a sustainable food system. The project was a result of many months of both documented and undocumented academic observations and various field experiences as farm volunteer and an assistant. These experiences were combined with an analysis of the role of season extension and local provisions as tools to restructure the food system, and added up to a project that provides opportunities to observe and learn about consumer and grower perceptions and knowledge about fresh vegetables versus preserved vegetables. Natural food preservation as an innovative tool for season extension production and to foster understanding of natural food preservation concepts as critical components of a sustainable food system was examined in this project. Traditional food preservation as a tool for increasing food access and a possible strategy for season extension was explored. Historic and cultural knowledge transmissions as concepts in food preservation, employing both historic standpoints and compared to the current trends in the United States were assessed. From a macro level, food preservation was examined at a global perspective with critical examination of different methods over time to identify energy efficiency, at minimum cost and minimum environmental impact based on how food preservation supported preindustrial food systems. Dehydration, fermentation, natural cold storage and canning methods all offered different ways of thinking about the history and culture of food preservation. The second component of the project incorporated the most sustainable preservation method in developing a course "Sustainable Food Preservation" to reintroduce the indigenous food preservation and as a strategy for season extension production. The proposed course, documents: Food Preservation Pre-Implementation Plan, Course Syllabus, Course Evaluation and Weekly Activities are listed Appendix C. " -- Introduction.
Author: Nicholas J. Russell
Publisher: Springer Science & Business Media
ISBN: 0387300422
Category : Technology & Engineering
Languages : en
Pages : 394
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Book Description
For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Author: Titus A. M. Msagati
Publisher: John Wiley & Sons
ISBN: 1118274148
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309148057
Category : Medical
Languages : en
Pages : 506
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Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
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Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Author: Vijay K. Juneja
Publisher: Springer
ISBN: 1493975560
Category : Science
Languages : en
Pages : 438
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Book Description
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Author: Mohammad U. H. Joardder
Publisher: Springer
ISBN: 3030115305
Category : Technology & Engineering
Languages : en
Pages : 245
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Book Description
This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries. The book offers critical analysis of current preservation techniques for fruits and vegetables, meat, fish, dairy, and grain, identifying key mistakes and challenges and proposing effective solutions. Feasibility tests for implementing these innovative approaches are also presented. A well-rounded study of the various causes of food waste in developing nations, this book plays a key role in bringing effective food preservation methods to the developing world. Food Preservation in Developing Countries: Challenges and solutions studies common food preservation techniques for fruits and vegetables, fish, meat, dairy, and grains, pinpointing the areas where waste occurs due to transportation, contamination, and low quality post processing. Innovative potential solutions are presented, including the feasibility of implementation of these advanced preservation techniques. The book takes a critical look at barriers to proper food preservation in these regions and offers practical solutions which can be implemented in a cost effective and timely manner. With almost one third of the world's food supply wasted each year and 13% of the world's inhabitants going hungry, this is an incredibly important and timely text.
Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043741
Category : Medical
Languages : en
Pages : 794
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Book Description
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety
Author: Nicholas J. Russell
Publisher: Springer Science & Business Media
ISBN: 9780306477362
Category : Science
Languages : en
Pages : 406
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Book Description
For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128149574
Category : Technology & Engineering
Languages : en
Pages : 698
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Book Description
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation
