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Food Conservation
The subject of the Seventh International Conference on Ethnological Food Research, held at Sogndal, Norway in 1987.
The Complete Guide to Food Preservation
Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.
Food Preservation Techniques
The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer t...
Handbook of Food Preservation
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology ...
Waste Not, Want Not
None
Food Preservation
Effective food preservation is essential in securing a consistent supply of safe food. A wide range of approaches to food preservation has emerged over many years - some being widely applicable with others restricted to particular food groups. The approaches share the common purpose of delaying the inevitable spoilage of foods whilst ensuring safe end products. This short book provides an inroductory overview of the main established approaches to food preservation, explaining the principles of how they work and illustrating these with examples of processes in industrial use and products from the marketplace. It is aimed at anyone within the food industry, enforcement bodies or the educationa...
Food Production and Nature Conservation
Feeding the world's growing human population is increasingly challenging, especially as more people adopt a western diet and lifestyle. Doing so without causing damage to nature poses an even greater challenge. This book argues that in order to create a sustainable food supply whilst conserving nature, agriculture and nature must be reconnected and approached together. The authors demonstrate that while the links between nature and food production have, to some extent, already been recognized, until now the focus has been to protect one from the impacts of the other. Instead, it is argued that nature and agriculture can, and should, work together and ultimately benefit from one another. Chap...
