Progress in Food Preservation
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Beschreibung
This volume presents a wide range of new approaches aimed atimproving the safety and quality of food products and agriculturalcommodities. Each chapter provides in-depth information on new andemerging food preservation techniques including those relating todecontamination, drying and dehydration, packaging innovations andthe use of botanicals as natural preservatives for fresh animal andplant products.
The 28 chapters, contributed by an international team ofexperienced 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 andengineers based in food manufacturing and in researchestablishments. It will also be useful to advanced students of foodscience and technology.
Autor*in
Rajeev Bhat
Themen in »Progress in Food Preservation«
Food Packaging Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittel / Verpackung Lebensmittelforschung u. -technologie Lebensmittelkonservierung Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit