Microbial Control and Food Preservation

Theory and Practice

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book Microbial Control and Food Preservation by , Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781493975563
Publisher: Springer New York Publication: January 23, 2018
Imprint: Springer Language: English
Author:
ISBN: 9781493975563
Publisher: Springer New York
Publication: January 23, 2018
Imprint: Springer
Language: English

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.  Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.  Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

More books from Springer New York

Cover of the book Materials and Processes for Solar Fuel Production by
Cover of the book Communimetrics by
Cover of the book Surgery of the Spinal Cord by
Cover of the book Recent Advances in Cognitive-Developmental Theory by
Cover of the book Continua with Microstructure by
Cover of the book Histology by
Cover of the book Cement-Based Materials for Nuclear Waste Storage by
Cover of the book Combinatorial Algebraic Geometry by
Cover of the book 3D Integration for NoC-based SoC Architectures by
Cover of the book Challenging Cases in Pulmonology by
Cover of the book Representation Theory by
Cover of the book Incineration Technologies by
Cover of the book Oscillating Heat Pipes by
Cover of the book Musculoskeletal Injuries in the Military by
Cover of the book Restoration and Recovery of an Industrial Region by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy