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