Handbook Of Preservatives

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Handbook of Preservatives

Author : Michael Ash
Publisher : Synapse Info Resources
ISBN 13 : 1890595667
Total Pages : 890 pages
Book Rating : 4.8/5 (95 download)

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Book Synopsis Handbook of Preservatives by : Michael Ash

Download or read book Handbook of Preservatives written by Michael Ash and published by Synapse Info Resources. This book was released on 2004 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook contains comprehensive information on more than 5000 trade names and generic chemicals and materials that are used in a broad range of formulations to prevent the contamination and decomposition of end products. Product degradation can be caused by exposure to oxygen, ozone, bacteria, molds, yeast, mildew, and fungi. The industries that depend on the proper selection of preserving chemicals and materials are diverse and include: plastics, elastomers, construction, paper/pulp, agriculture, textiles, paints and coatings, pharmaceutical, cosmetics, food, beverages.This handbook contains comprehensive information on a variety of preservatives available from major chemical manufacturers and can expedite the material selection process for chemists, formulators and purchasing agents by providing the answers to these questions:? Is the agent capable of inhibiting the detrimental effects of oxygen, ozone, or microbes to the extent necessary?? Is the agent's overall physical and chemical attributes compatible with the product or system being protected?? Can the agent remain stable under storage conditions and for the application requirements?? Is its safety in production and handling acceptable?? Does its level of toxicity meet environmental regulations?? Does it meet cost requirements?

Handbook of Biocide and Preservative Use

Author : H.W. Rossmoore
Publisher : Springer Science & Business Media
ISBN 13 : 9401113548
Total Pages : 437 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Handbook of Biocide and Preservative Use by : H.W. Rossmoore

Download or read book Handbook of Biocide and Preservative Use written by H.W. Rossmoore and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt: My professional interest in antimicrobial agents and contamination control goes back 50 years to my tour as a microbiologist in a field hospital in Europe during World War II. With no experience and relying solely on a military handbook, I prepared thermometer trays with jars of blue bichloride of mercury and pink isopropyl alcohol. A preliminary typhoid diagnosis of one of our cooks resulted in the need for lab testing. His stool specimen and its subsequent disposal was my problem. My handbook said bum it. So burn it T did, in a five-gallon can with gasoline. Flames shot up almost six feet, and my next mistake was to extinguish them with carbon tetrachloride. This resulted in the production of lethal phosgene gas. The hospital had a near disaster. I could say that at that moment I vowed to write a how-to book so that such stupidities could be avoided. Nevertheless, when I was offered the opportunity to edit this book I thought back on the need for a real, practical treatment of my subject. This book, then, is a practical handbook for technical service personnel and scientists who are not necessarily specialists in microbiology. It provides information on suitable antimicrobial agents appropriate to their particular problem-solving needs and information on the microbial groups contributing to the specific problem, their ecologies, and strategies for controlling their access to the area or material of interest.

Handbook of Natural Antimicrobials for Food Safety and Quality

Author : M Taylor
Publisher : Elsevier
ISBN 13 : 1782420428
Total Pages : 443 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Handbook of Natural Antimicrobials for Food Safety and Quality by : M Taylor

Download or read book Handbook of Natural Antimicrobials for Food Safety and Quality written by M Taylor and published by Elsevier. This book was released on 2014-11-04 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. - Reviews different types of antimicrobials used in food safety and quality - Covers how antimicrobials are created to be used in different foods - Examines how the antimicrobials are used in foods to enhance the safety and quality

Handbook of Food Additives

Author : Michael Ash
Publisher : Synapse Information Resources Incorporated
ISBN 13 : 9781890595364
Total Pages : 1079 pages
Book Rating : 4.5/5 (953 download)

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Book Synopsis Handbook of Food Additives by : Michael Ash

Download or read book Handbook of Food Additives written by Michael Ash and published by Synapse Information Resources Incorporated. This book was released on 2002 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer

Food Additives Data Book

Author : Jim Smith
Publisher : John Wiley & Sons
ISBN 13 : 140517241X
Total Pages : 1038 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Food Additives Data Book by : Jim Smith

Download or read book Food Additives Data Book written by Jim Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 1038 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.

Handbook of Antioxidants for Food Preservation

Author : Fereidoon Shahidi
Publisher : Woodhead Publishing
ISBN 13 : 1782420975
Total Pages : 515 pages
Book Rating : 4.7/5 (824 download)

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Book Synopsis Handbook of Antioxidants for Food Preservation by : Fereidoon Shahidi

Download or read book Handbook of Antioxidants for Food Preservation written by Fereidoon Shahidi and published by Woodhead Publishing. This book was released on 2015-02-25 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. - Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics - Analyses the performance of antixoxidants in different food systems - Compiles significant international research and advancements

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. The ever-increasing number of food products and preservation techniques cr

The Chemistry of Food Additives and Preservatives

Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
ISBN 13 : 1118274148
Total Pages : 340 pages
Book Rating : 4.1/5 (182 download)

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Book Synopsis The Chemistry of Food Additives and Preservatives by : Titus A. M. Msagati

Download or read book The Chemistry of Food Additives and Preservatives written by Titus A. M. Msagati and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.

Regulating Food Additives

Author : Frank R. Spellman
Publisher : Rowman & Littlefield
ISBN 13 : 1641433558
Total Pages : 279 pages
Book Rating : 4.6/5 (414 download)

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Book Synopsis Regulating Food Additives by : Frank R. Spellman

Download or read book Regulating Food Additives written by Frank R. Spellman and published by Rowman & Littlefield. This book was released on 2019-11-30 with total page 279 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food additives have been used since the beginning of time to enhance the quality and quantity of food products. We know from historical research that alcohol, vinegar, oils, and spices were used more than 10,000 years ago to preserve foods. The incorporation of various additives to human food has never ceased. Additives have been used and continue to be used to perform various functions from enhancing the flavor to increasing the shelf-life of the food. Until the time of the Industrial Revolution, the above-mentioned ingredients and a limited number of other ingredients were the major food additives used. However, the Industrial Revolution brought about advances in machinery development and changes in technology. Food production, especially grain, increased at a hectic pace and new food additives were developed. Fast forward to current times; knowledge regarding food additives, how they are prepared, their composition, and how they work has become very important to those in the food industry and health conscious consumers. Regulating Food Additives: The Good, Bad, and the Ugly addresses both the importance and the dangers of food additives. It discusses how food additives are prepared, what they are composed of, and why we need to be concerned about them. In addition, this book provides a timeline of laws regulating food in U.S. history such as the Federal Food, Drug and Cosmetic Act (FFDCA) passed in 1938 and the Food Additives Amendment to that Act passed in 1958.

The Poison Squad

Author : Deborah Blum
Publisher : Penguin
ISBN 13 : 0525560289
Total Pages : 370 pages
Book Rating : 4.5/5 (255 download)

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Book Synopsis The Poison Squad by : Deborah Blum

Download or read book The Poison Squad written by Deborah Blum and published by Penguin. This book was released on 2018-09-25 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Notable Book The inspiration for PBS's AMERICAN EXPERIENCE film The Poison Squad. From Pulitzer Prize winner and New York Times-bestselling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change By the end of nineteenth century, food was dangerous. Lethal, even. "Milk" might contain formaldehyde, most often used to embalm corpses. Decaying meat was preserved with both salicylic acid, a pharmaceutical chemical, and borax, a compound first identified as a cleaning product. This was not by accident; food manufacturers had rushed to embrace the rise of industrial chemistry, and were knowingly selling harmful products. Unchecked by government regulation, basic safety, or even labelling requirements, they put profit before the health of their customers. By some estimates, in New York City alone, thousands of children were killed by "embalmed milk" every year. Citizens--activists, journalists, scientists, and women's groups--began agitating for change. But even as protective measures were enacted in Europe, American corporations blocked even modest regulations. Then, in 1883, Dr. Harvey Washington Wiley, a chemistry professor from Purdue University, was named chief chemist of the agriculture department, and the agency began methodically investigating food and drink fraud, even conducting shocking human tests on groups of young men who came to be known as, "The Poison Squad." Over the next thirty years, a titanic struggle took place, with the courageous and fascinating Dr. Wiley campaigning indefatigably for food safety and consumer protection. Together with a gallant cast, including the muckraking reporter Upton Sinclair, whose fiction revealed the horrific truth about the Chicago stockyards; Fannie Farmer, then the most famous cookbook author in the country; and Henry J. Heinz, one of the few food producers who actively advocated for pure food, Dr. Wiley changed history. When the landmark 1906 Food and Drug Act was finally passed, it was known across the land, as "Dr. Wiley's Law." Blum brings to life this timeless and hugely satisfying "David and Goliath" tale with righteous verve and style, driving home the moral imperative of confronting corporate greed and government corruption with a bracing clarity, which speaks resoundingly to the enormous social and political challenges we face today.

Preservatives and Preservation Approaches in Beverages

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 012816686X
Total Pages : 562 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Preservatives and Preservation Approaches in Beverages by : Alexandru Grumezescu

Download or read book Preservatives and Preservation Approaches in Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. - Includes information on the use of hurdle technology in the preservation of beverages - Provides the latest research and impact of antimicrobial use in the beverages industry - Presents the benefits and risks of preservatives to ensure safety in beverage products

Food Additive User's Handbook

Author : J. Smith
Publisher :
ISBN 13 : 9781475752489
Total Pages : 304 pages
Book Rating : 4.7/5 (524 download)

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Book Synopsis Food Additive User's Handbook by : J. Smith

Download or read book Food Additive User's Handbook written by J. Smith and published by . This book was released on 2014-01-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Handbook of Alcoholic Beverages

Author : Alan J. Buglass
Publisher : John Wiley & Sons
ISBN 13 : 0470976659
Total Pages : 1207 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis Handbook of Alcoholic Beverages by : Alan J. Buglass

Download or read book Handbook of Alcoholic Beverages written by Alan J. Buglass and published by John Wiley & Sons. This book was released on 2011-01-13 with total page 1207 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF ALCOHOLIC BEVERAGES A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages HANDBOOK OF ALCOHOLIC BEVERAGES Technical, Analytical and Nutritional Aspects At the heart of all alcoholic beverages is the process of fermentation, particularly alcoholic fermentation, whereby sugars are converted to ethanol and many other minor products. The Handbook of Alcoholic Beverages tracks the major fermentation process, and the major chemical, physical and technical processes that accompany the production of the world’s most familiar alcoholic drinks. Indigenous beverages and small-scale production are also covered to a significant extent. The overall approach is multidisciplinary, reflecting the true nature of the subject. Thus, aspects of biochemistry, biology (including microbiology), chemistry, health science, nutrition, physics and technology are all necessarily involved, but the emphasis is on chemistry in many areas of the book. Emphasis is also on more recent developments and innovations, but there is sufficient background for less experienced readers. The approach is unified, in that although different beverages are dealt with in different chapters, there is extensive cross-referencing and comparison between the subjects of each chapter. Appropriate for food professionals working in the development and manufacture of alcohol-based drinks, as well as academic and industrial researchers involved in the development of testing methods for the analysis and regulation of alcohol in the drinks industry. Divided into five parts, this comprehensive two-volume work presents: INTRODUCTION, BACKGROUND AND HISTORY: a simple introduction to the history and development of alcohol and some recent trends and developments. FERMENTED BEVERAGES: BEERS, CIDERS, WINES AND RELATED DRINKS: the latest innovations and aspects of the different fermentation processes used in beer, wine, cider, liqueur wines, fruit wines, low-alcohol and related beverages. SPIRITS: covers distillation methods and stills used in the production of whisky, cereal- and cane-based spirits, brandy, fruit spirits and liqueurs. ANALYTICAL METHODS: covering the monitoring of processes in the production of alcoholic beverages, as well as sample preparation, chromatographic, spectroscopic, electrochemical, physical, sensory and organoleptic methods of analysis. NUTRITION AND HEALTH ASPECTS RELATING TO ALCOHOLIC BEVERAGES: includes a discussion on nutritional aspects, both macro- and micro-nutrients, of alcoholic beverages, their ingestion, absorption and catabolism, the health consequences of alcohol, and details of the additives and residues within the various beverages and their raw materials.

Handbook of Fruits and Fruit Processing

Author : Y. H. Hui
Publisher : John Wiley & Sons
ISBN 13 : 0470276487
Total Pages : 712 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Handbook of Fruits and Fruit Processing by : Y. H. Hui

Download or read book Handbook of Fruits and Fruit Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of fruits continues to undergo rapid change. In the Handbook of Fruits and Fruit Processing, Dr. Y.H. Hui and his editorial team have assembled over forty respected academicians and industry professionals to create an indispensable resource on the scientific principles and technological methods for processing fruits of all types. The book describes the processing of fruits from four perspectives: a scientific basis, manufacturing and engineering principles, production techniques, and processing of individual fruits. A scientific knowledge of the horticulture, biology, chemistry, and nutrition of fruits forms the foundation. A presentation of technological and engineering principles involved in processing fruits is a prelude to their commercial production. As examples, the manufacture of several categories of fruit products is discussed. The final part of the book discusses individual fruits, covering their harvest to a finished product in a retail market. As a professional reference book replete with the latest research or as a practical textbook filled with example after example of commodity applications, the Handbook of Fruits and Fruit Processing is the current, comprehensive, yet compact resource ideal for the fruit industry.

Food Additives Handbook

Author : Richard J. Lewis
Publisher : Springer Science & Business Media
ISBN 13 : 9780442205089
Total Pages : 644 pages
Book Rating : 4.2/5 (5 download)

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Book Synopsis Food Additives Handbook by : Richard J. Lewis

Download or read book Food Additives Handbook written by Richard J. Lewis and published by Springer Science & Business Media. This book was released on 1989 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.

High Pressure Processing of Food

Author : V.M. Balasubramaniam
Publisher : Springer
ISBN 13 : 1493932349
Total Pages : 758 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis High Pressure Processing of Food by : V.M. Balasubramaniam

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Complete Book of Home Preserving

Author : Judi Kingry
Publisher :
ISBN 13 : 9780778801375
Total Pages : 448 pages
Book Rating : 4.8/5 (13 download)

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Book Synopsis Complete Book of Home Preserving by : Judi Kingry

Download or read book Complete Book of Home Preserving written by Judi Kingry and published by . This book was released on 2006 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the experts, the definitive book on home preserving. Bernardin Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Bernardin have written a book destined to become the Bernardin "bible" of home preserving. As nutrition and food quality have become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables. Preserving foods at their freshest point locks in nutrition. The final product is free of chemical additives and preservatives. Store-bought brands cannot match the wonderful flavor of homemade. Only a few hours are needed to put up a batch of jam or relish. Home preserves make a great personal gift any time of year. The 400 innovative and enticing recipes include everything from salsas and savory sauces to pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find such treats as: Mango-Raspberry Jam Crabapple Jelly Green Pepper Jelly Pickled Asparagus Roasted Red Pepper Spread Tomatillo Salsa Brandied Apple Rings Apricot-Date Chutney The book includes comprehensive directions on safe canning and preserving methods, plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Complete Book of Home Preserving a valuable addition to any kitchen library.