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Handbook of Food Preservation, Third Edition



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Handbook of Food Preservation, Third Edition

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  • 25-29 January using standard courier delivery
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The ever-increasing number of food products and preservation techniques creates a great demand for an up to date handbook that will facilitate understanding of the methods, technology, and science involved in the manipulation of these conventional and sophisticated preservation methods. Extensively revised, reorganized, and expanded from 43 to 66 chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation. An entirely new section is devoted to issues related to and that impact food preservation, including biotechnology, food security and sustainability, food labeling and food laws and regulations.

Author Biography

Mohammad Shafiur Rahman is an associate professor at the Sultan Qaboos University, Sultanate of Oman. He has authored or coauthored more than 200 technical articles including 81 refereed journal papers, 71 conference papers, 40 book chapters, 33 reports, 8 popular articles, and 4 books. He was invited to serve as one of the associate editors for the Handbook of Food Science, Engineering and Technology, and he is one of the editors for the Handbook of Food and Bioprocess Modeling Techniques, also published by CRC Press. Dr. Rahman has initiated the International Journal of Food Properties (Marcel Dekker, Inc.) and has served as its founding editor for more than 10 years. He is a member of the Food Engineering Series editorial board of Springer Science, New York.
Release date NZ
January 21st, 2019
Edited by M. Shafiur Rahman
Country of Publication
United States
3rd New edition
435 Illustrations, black and white
Productivity Press
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