Food Chemistry and Microbiology

  1. Food Preservation Methods
    1. Preservation Principles
      1. Microbial Growth Control
        1. Enzyme Inactivation
          1. Chemical Reaction Prevention
            1. Physical Quality Maintenance
            2. Thermal Processing
              1. Pasteurization
                1. Low-Temperature Long-Time
                  1. High-Temperature Short-Time
                    1. Ultra-High Temperature
                      1. Applications and Limitations
                      2. Commercial Sterilization
                        1. Retort Processing
                          1. Aseptic Processing
                            1. F-Value Calculations
                              1. Container Considerations
                              2. Blanching
                                1. Hot Water Blanching
                                  1. Steam Blanching
                                    1. Microwave Blanching
                                      1. Quality Effects
                                    2. Low-Temperature Preservation
                                      1. Refrigeration
                                        1. Temperature Control
                                          1. Psychrotrophic Growth
                                            1. Chilling Injury
                                            2. Freezing
                                              1. Freezing Rate Effects
                                                1. Ice Crystal Formation
                                                  1. Freezer Burn
                                                    1. Thawing Considerations
                                                    2. Freeze-Drying
                                                      1. Sublimation Process
                                                        1. Quality Retention
                                                      2. Water Activity Reduction
                                                        1. Dehydration Methods
                                                          1. Air Drying
                                                            1. Spray Drying
                                                              1. Freeze Drying
                                                                1. Osmotic Dehydration
                                                                2. Concentration Techniques
                                                                  1. Evaporation
                                                                    1. Reverse Osmosis
                                                                      1. Membrane Concentration
                                                                      2. Salt and Sugar Preservation
                                                                        1. Osmotic Effects
                                                                          1. Traditional Methods
                                                                            1. Modern Applications
                                                                          2. Chemical Preservation
                                                                            1. Acidification
                                                                              1. Organic Acids
                                                                                1. Fermentation Acids
                                                                                  1. pH Control
                                                                                  2. Chemical Preservatives
                                                                                    1. Benzoic Acid
                                                                                      1. Sorbic Acid
                                                                                        1. Sulfur Dioxide
                                                                                          1. Nitrites and Nitrates
                                                                                          2. Natural Antimicrobials
                                                                                            1. Essential Oils
                                                                                              1. Plant Extracts
                                                                                                1. Bacteriocins
                                                                                              2. Atmosphere Modification
                                                                                                1. Modified Atmosphere Packaging
                                                                                                  1. Gas Composition Control
                                                                                                    1. Packaging Materials
                                                                                                      1. Respiration Effects
                                                                                                      2. Controlled Atmosphere Storage
                                                                                                        1. Long-Term Storage
                                                                                                          1. Fruit and Vegetable Applications
                                                                                                          2. Vacuum Packaging
                                                                                                            1. Oxygen Removal
                                                                                                              1. Anaerobic Conditions
                                                                                                            2. Emerging Preservation Technologies
                                                                                                              1. High-Pressure Processing
                                                                                                                1. Pressure Effects on Microorganisms
                                                                                                                  1. Quality Retention
                                                                                                                    1. Commercial Applications
                                                                                                                    2. Pulsed Electric Fields
                                                                                                                      1. Membrane Permeabilization
                                                                                                                        1. Non-Thermal Processing
                                                                                                                        2. Irradiation
                                                                                                                          1. Ionizing Radiation Types
                                                                                                                            1. Dose Requirements
                                                                                                                              1. Safety and Regulations
                                                                                                                              2. Ultrasound Processing
                                                                                                                                1. Cavitation Effects
                                                                                                                                  1. Combination Treatments
                                                                                                                                  2. Ozone Treatment
                                                                                                                                    1. Antimicrobial Mechanisms
                                                                                                                                      1. Applications and Limitations

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                                                                                                                                  13. Food Safety and Quality Assurance