Progress in Food Preservation

Beschreibung

Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing - however, they still expect the convenience of a long shelf life. Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance. Progress in Food Preservation provides an in-depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject. The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: * Novel decontamination techniques * Novel preservation techniques * Active and atmospheric packaging * Food packaging * Mathematical modelling of food preservation processes * Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Autor*in

Rajeev Bhat

Themen in »Progress in Food Preservation«

Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmittelkonservierung Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit

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