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Relevant bibliographies by topics / Food preservation canning

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Academic literature on the topic 'Food preservation canning'

Author: Grafiati

Published: 4 June 2021

Last updated: 5 February 2022

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Journal articles on the topic "Food preservation canning"

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Lee, Deborah. "The Alert Collector: From Farm to Pantry: Canning and Food Preservation Resources." Reference & User Services Quarterly 56, no. 3 (April 3, 2017): 172. http://dx.doi.org/10.5860/rusq.56n3.172.

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“Foodways” generally refers to the “study of what, how, and why we eat with emphasis on food events as much as the food itself,” according to Lexicon of Food.1 Canning is definitely a “food event.” I recall watching my mother spend hours in the kitchen, tending large enameled pots full of Mason jars containing beets, tomatoes, dill pickles, and more. With that, I am pleased to introduce “From Farm to Pantry: Canning and Food Preservation Resources” by Deborah Lee. She has gathered a great list of items for any selector seeking to support both the budding home canner and academic programs in food science and foodways. This is obviously a topic that Lee is passionate about and she has helpfully broken the resources down into comprehensive guides to canning, “small batch” canning, specialized guides, and web resources. As this is my first column as editor of the Alert Collector, I would be remiss in not explaining what I hope to accomplish. I daresay it is not that different from past editors: to select topics that are useful to libraries of all types and which are timed to align with current events. I also hope to offer a wide range of topics. My first call for columns, sent out to several different email lists and posted online, exceeded my expectations with more than twenty topic ideas. I am grateful that my library colleagues are willing to contribute to a popular column.—Editor

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Bender, Arnold E. "Irradiation of Food." Outlook on Agriculture 17, no. 4 (December 1988): 175–77. http://dx.doi.org/10.1177/003072708801700407.

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The preservation of food by irradiation was hailed in the 1960s as a valuable addition to existing processes such as freezing and canning, but has since become a matter of controversy. While it is permitted in some countries it is forbidden in others. This article reviews the advantages and limitations of irradition, and weighs the evidence alleging hazards.

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Smith, Bronwen. "Image Analysis of Food Microstructure. John C. Russ." Microscopy and Microanalysis 13, no. 4 (July 16, 2007): 313. http://dx.doi.org/10.1017/s1431927607070821.

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Image Analysis of Food Microstructure. John C. Russ. CRC Press, Boca Raton, FL; 2005, 369 pages. ISBN 0-8493-2241-3Understanding food microstructure is fundamental to understanding the changes fresh fruit and vegetables undergo during development, postharvest, and during processing and preservation treatments, such as canning, drying, and freezing. Microstructure is also important in manufactured foods and in the development of new types of foods to give insight into the way in which ingredients respond when mixed with others and how they compete for space in a volume. Microstructure is important for food scientists because it gives rise to quality aspects, including texture, color, and palatability of foods. Finding innovative ways to examine food microstructure not only helps the fundamental understanding but also allows us to solve problems for industry when products fail.

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Arini, Arini, and Sri Subekti. "Canning Process Lemuru Fish (Sardinella longiceps) in CV. Pasific Harvest, Banyuwangi, East java." Journal of Marine and Coastal Science 8, no. 2 (August 4, 2020): 56. http://dx.doi.org/10.20473/jmcs.v8i2.21149.

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Fish is a perishable food source, there the one processing need to be done with fast and right. Fish processing principle is basically aimed for protecting fish from decay and harm with extend to durable power. One of them by canning namely the form of processing and preservation modern fish to that are packaged in hermatik which then sterilized. Working method used is descriptive research with technique of data collection such as primary and secondary data with manner to active participation, observation and interviews. Practice Field Activity was held on January 14 to February 14, 2013 in CV. Pasific Harvest Banyuwangi, East Java. Fish canning process includes acceptance fish, tail and head fish cutting, fish filling, steaming, filling oil, closing cans, sterilization products, and incubation. Every stage the process of canning lemuru fish (Sardinella longiceps) have an important role on the quality of the fish canning. The results of the activities of Field Work Practice was the company has implemented the process of canning lemuru fish (Sardinella longiceps) in accordance with GMP and SSOP. Stages of the canning process can be fish cutting, fish filling into cans, steaming, provision of additional medium, closing cans and sterilization. The supporting factors this process is the feasibility of materials, smoothness canning tools, awareness of workers will be the task and cleanliness.

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Yung, Kathleen, and Casey Neathway. "Community Champions for Safe, Sustainable, Traditional Food Systems." Current Developments in Nutrition 4, Supplement_1 (October 21, 2019): 49–52. http://dx.doi.org/10.1093/cdn/nzz119.

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ABSTRACT Access to traditional Indigenous foods is a priority to improve food security and recognize the role of food in sustaining cultural and social connections. First Nations Health Authority (FNHA) is Canada's first province-wide, Indigenous-led health authority and delivers services in a community-driven manner. FNHA collaborated with First Nations to implement a Community Champion model, whereby each Nation could identify an individual who worked in food programming to attend a train-the-trainer workshop on safe food preservation methods. The Champions then took this knowledge, along with provided resources, to lead canning workshops in their home communities. Throughout the first year, a community of practice was nurtured, and a gathering of this community was held at the end of the first year. Nations were able to meet food safety considerations through interactive learning, and access to traditional Indigenous foods was strengthened. The Community Champion model supports capacity building and creates a community of practice.

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KRONE, CHERYL A., and WAYNE T. IWAOKA. "Commercial Food Processing Operations and Mutagen Formation." Journal of Food Protection 50, no. 2 (February 1, 1987): 167–74. http://dx.doi.org/10.4315/0362-028x-50.2.167.

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Thermally-induced bacterial mutagens are formed when foods are processed by some commercial food preservation techniques. The processes which involve longer times and higher temperatures are most likely to produce mutagens (e.g., canning and evaporative concentration). Pasteurization and spray drying processes possess a low potential for creation of mutagens. The types of food products with the greatest tendency to contain mutagens following heat treatments are muscle foods such as canned meats and fish. Canned beef broth, chili, hash, roast beef, pink and red salmon, and mackerel contain substances which induce mutation rates up to 20 times higher than spontaneous revertant colonies in the Ames Salmonella mutagenicity assay. Using canned pink salmon as a representative product, reprocessing increased mutagen content, whereas addition of Maillard-browning reaction inhibitors led to significant decreases in mutagen formation. Even though thermally-induced mutagens can arise during household cooking (e.g., frying and charcoal grilling), the consumer can choose to minimize their production through use of lower temperature methods such as boiling, steaming or microwave heating. This option is not available to the consumer of commercially canned foods. Hence, further research into the reduction of mutagen formation during thermal processing is needed.

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R., Muhammad Ezzudin, X. X. Lim, Uthumporn U., N. Y. Shariffa, and C. L. Liew. "Comparison of nutritional composition, chemical preservative, and glutamic acid content of canned food with freshly cooked and home-cooked food products." Food Research 5, no. 4 (August 18, 2021): 310–21. http://dx.doi.org/10.26656/fr.2017.5(4).050.

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Thermal preservation using the canning method is a promising alternative for retaining the maximum quality of the foods. Recently, the rising awareness of the nutritional value of canned products has received the attention of various researchers, as canned food can offer both healthy and convenient solutions to consumers. The present study reported the nutritional values and presence of food additives and preservatives in different Ayam BrandTM canned foods in tomato sauce namely sardines (CS), mackerel (CM) and baked beans (CB), canned tuna flakes in water (CTF) and canned tuna in mayonnaise (CTM) compared to the fresh and home-cooked food samples. The canned products, CS and CM contain significantly higher (p<0.05) amounts of Omega-3 but are lower in protein compared to their fresh counterparts. The calcium compositions of canned sardines and mackerels are 10-fold higher than fresh and home-cooked, contributed by the soft and brittles bones which enriched with calcium. The nutritional values of canned products were maintained throughout the storage period throughout the span of 3 years, with insignificant changes (p>0.05). Regardless of canned or fresh food samples, there was no total dietary fiber, benzoic acid, sorbic acid and sulfur dioxide detected in all samples except for the dietary fiber in the baked beans. CS and CTM contained significantly (p<0.05) higher amounts of glutamic acid than their fresh counterparts and the glutamic acid in all canned products ranging from 0.001-0.37 mg/g which is within the acceptable daily intake of 13 g/day. The natural glutamic acid was contributed by the raw materials of fish and tomato sauces themselves. No MSG was detected in all canned products. Therefore, it is safe to consume canned food products that greatly representing fresh and home-cooked foods without compromising with the nutritional values

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Seguin, Rebecca, Leah Connor, Miriam Nelson, Andrea LaCroix, and Galen Eldridge. "Understanding Barriers and Facilitators to Healthy Eating and Active Living in Rural Communities." Journal of Nutrition and Metabolism 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/146502.

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Objective. Studies demonstrate that people’s food and physical activity (PA) environments influence behavior, yet research examining this in rural communities is limited.Methods. Focus groups of 8–15 women were conducted in rural communities in seven US states. Questions were designed to identify factors within residents’ food and PA environments they felt helped or hindered them from eating healthfully and being physically active.Results. Participants were aged 30–84 years; mean (SD) = 61 (14) (N=95). On average, communities had fewer than 5,000 residents. Limited time, social norms, and distances from or lack of exercise facilities were common PA barriers. Facilitators for PA included social support, dog walking, and availability of affordable facilities. Healthy eating barriers included the perception that healthy foods were too expensive; calorically dense large portion sizes served at family meals; and frequency of eating foods away from home, which were perceived as generally unhealthy. Healthy eating supports included culture/value around local food gathering (e.g., hunting and gardening) and preservation (e.g., canning and smoking). Friends and family were frequently identified as key influencers of eating and PA behavior.Conclusions. Targeting both social and built environment factors, particularly those unique to rural locales, may enhance support for healthy eating and PA behavior change interventions.

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HINGSTON, PATRICIA, KEELY JOHNSON, DAVID KITTS, and SIYUN WANG. "Safety and Quality of Fish and Game Meats Prepared by First Nations Communities in British Columbia, Canada." Journal of Food Protection 83, no. 5 (February 7, 2020): 896–901. http://dx.doi.org/10.4315/jfp-19-492.

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ABSTRACT Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish and game meats to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, rendering their efficacy in producing microbiologically safe foods relatively unknown. In this study, 81 fresh or processed fish and game samples obtained from four British Columbia First Nations communities were analyzed for quality indicator microbes, foodborne pathogens, and mineral levels. Aerobic counts, coliforms (CC), Escherichia coli (EC), lactic acid bacteria, Staphylococcus aureus (STA), and yeast and molds (YM) were enumerated using the TEMPO, whereas the presence of E. coli O157:H7, Listeria monocytogenes, and Salmonella were detected using the VIDAS immunoassay system. The opportunistic pathogens Enterococcus faecalis and Enterococcus faecium were additionally detected using culture methods with subsequent PCR confirmation, and minerals (Ca, Cu, K, Mg, Mn, Na, and Zn) were detected using mass spectrometry. With the exception of STA, microbial loads were significantly (P < 0.05) higher in processed fish and meat samples compared with unprocessed samples, and game samples contained higher microbial levels than fish; however, differences were only significant (P < 0.05) for coliforms, E. coli, and STA. E. coli O157:H7 was detected in one smoked moose sample, and E. faecalis and E. faecium were isolated from 21 and 2 samples, respectively. Although smoked samples contained significantly higher Na levels, they were effective in reducing microbial levels. These results indicate that current food preservation methods practiced by British Columbia First Nations communities are infrequently effective at reducing microbial populations, and in many cases, resulted in increased microbial loads. More efforts should be made to improve the dissemination of safe food handling and processing knowledge to ensure long-term food security and well-being. HIGHLIGHTS

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Braun, Jennifer, and Mary Beckie. "Against the Odds: The Survival of Traditional Food Knowledge in a Rural Alberta Community." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 1, no. 1 (May 15, 2014): 54. http://dx.doi.org/10.15353/cfs-rcea.v1i1.21.

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The globalization and industrialization of the agri-food system has been linked to declining knowledge and skills in the general population related to growing, preserving and cooking food. In rural communities, loss of this knowledge and associated culture and traditions has been further exacerbated by depopulation due to outmigration and the subsequent erosion of social and physical infrastructure. Counter to this trend of food deskilling, however, are the efforts of individuals who are actively working to maintain and perpetuate traditional food practices. The purpose of this research was to understand what factors motivate and enable the preservation of gardening, cooking and canning skills among a group of women and their children in a small rural community in Alberta. Qualitative research methods were used to gather relevant data, which were analyzed using a social practice theoretical lens. Findings from this study revealed four conditions influencing the continuation of these social practices among the research participants: the experience and history of scarcity; normative expectations; a close connection to family; and, development of a community of practice. This study illustrates the relevance of a social practice framework for examining food knowledge and skills, and points to the potential of this approach for understanding and promoting pro-environmental behaviour and sustainable consumption in the food system.

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Dissertations / Theses on the topic "Food preservation canning"

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Cowell, Norman D. "An investigation of early methods of food preservation by heat." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239167.

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Takalani, Thakani Kennedy. "Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying." Diss., 2001. http://hdl.handle.net/2263/26225.

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Traditional African foods are often rich in nutrients and play an important role in increasing variety in diets of people in rural areas. Tshidzimba is popular amongst the Vhavenda of South Africa. It is made from maize samp, milled peanuts and salt. However, it has a very short shelf life when stored at ambient temperature. Canning, drying and fermentation of Tshidzimba were investigated to increase shelf-life. Factors investigated were microbiological quality, nutrient content (in terms of fat and protein content), levels of essential amino acids, water activity and sensory acceptability. Unpreserved Tshidzimba had very high total plate counts, yeasts and moulds after 3 days of storage at 25°C. Fermentation reduced the yeasts and moulds by 102 and total plate counts by 103 after 21 days of storage at 25°C from those of unpreserved Tshidzimba. Drying reduced the yeasts and moulds by 104 and total plate counts by 105 after 21 days of storage at 25°C. Anaerobic spore formers were not detected in canned Tshidzimba after 21 days of storage at 25°C. Drying reduced the fat content probably due to fat oxidation at the elevated drying temperature (50°C). However, in general the preservation methods had little effect on the general nutrient content of Tshidzimba. Tshidzimba protein showed low lysine value compared to the estimates of amino acid requirements for infants. For Tshidzimba to be a good source of nutrients for infants, fortification with a higher proportion of legume grains is recommended. Drying seemed to increase lysine (2.61 g/100 g protein) compared to that of unpreserved Tshidzimba (2.28 g/100 g protein), while canning reduced lysine (1.97 g/l00 g protein), probably due to its participation in Maillard reaction at the high canning temperature (116°C/70 min). Fermentation increased methionine content probably due to fermentative microorganisms, which are known to produce some amino acids while fermenting food products. Canning seemed to have reduced the methionine content possibly due to Maillard reaction. Consumer panellists indicated that of the preserved Tshidzimba, dried Tshidzimba had high acceptance compared to canned and fermented Tshidzimba. Some panellists disliked the sour taste of fermented Tshidzimba. Dried Tshidzimba was perceived to have a firmer texture compared to unpreserved Tshidzimba. Further research could help to determine the appropriate temperature/time combination that can least affect the texture of dried Tshidzimba.
Dissertation (M Inst Agrar ( Food Processing))--University of Pretoria, 2006.
Food Science
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Books on the topic "Food preservation canning"

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Alice, Ravenhill. The preservation of food. Victoria, B.C: W.H. Cullin, 1997.

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Service, United States Extension. Complete guide to home canning: Principles of home canning. Washington, D.C.?]: U.S. Dept. of Agriculture, Extension Service, 1988.

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3

Torgerson, Nancy. Food preservation-- before the mason jar. Decatur, IL: Glimpse of the Past, 1995.

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Torgerson, Nancy. Food preservation ... before the Mason jar. Decatur, IL: Glimpse of the Past, 1994.

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Amendt, Linda J. Canning made easy: Jams, vegetables, pickles, sauces & more. Maumelle, Arkansas: The Taunton Press, 2015.

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Corporation, Alltrista. Ball blue book: Guide to home canning, freezing & dehydration. Muncie, Ind: Alltrista Corp. and Ball Corp., 1995.

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Corporation, Ball. Ball blue book: The guide to home canning and freezing. Muncie, Ind: Alltrista Corp., 1994.

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Micka, Ana. The fresh girl's guide to easy canning and preserving. Minneapolis, Minn: MBI Pub., 2010.

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Eastman, Wilbur F. A guide to canning, freezing, curing, & smoking meat, fish, & game. North Adams, Mass: Storey Books, 2002.

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Well-Preserved: Recipes and techniques for putting up small batches of seasonal foods. New York: Clarkson Potter / Publishers, 2009.

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Book chapters on the topic "Food preservation canning"

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Teixeira, Arthur A. "Thermal Food Preservation Techniques (Pasteurization, Sterilization, Canning and Blanching)." In Conventional and Advanced Food Processing Technologies, 115–28. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118406281.ch6.

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Balompapueng, Mensiana D., Atsushi Hagiwara, Yukinori Nozaki, and Kazutsugu Hirayama. "Preservation of resting eggs of the euryhaline rotifer Brachionus plicatilis O. F. Müller by canning." In Live Food in Aquaculture, 163–66. Dordrecht: Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-2097-7_25.

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"Canning and Sterilization of Foods." In Handbook of Food Preservation, 603–42. CRC Press, 2007. http://dx.doi.org/10.1201/9781420017373-33.

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Ramesh, M. N. "Canning and Sterilization of Foods." In Handbook of Food Preservation, 609–36. CRC Press, 2020. http://dx.doi.org/10.1201/9780429091483-41.

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"PROBLEMS ASSOCIATED WITH HOME FOOD PRESERVATION A. Safe Food Starts with Proper Home Canning." In Safe Handling of Foods, 383. CRC Press, 2000. http://dx.doi.org/10.1201/9781482270228-27.

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Conference papers on the topic "Food preservation canning"

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.

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