Progress in Food Preservation

Progress in Food Preservation

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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.Burt, J.R. (1977) Hypoxanthine. A biochemical index of fish quality. Process Biochem. 12, 32a€“35. Cheesebrough, M. (1984) Medical Laboratory Manual for Tropical Countries, vol. II: Microbiology. ELBS Butterworth-Heinemann, Oxford, pp.

Title:Progress in Food Preservation
Author: Rajeev Bhat, Gopinadham Paliyath
Publisher:John Wiley & Sons - 2012-03-05

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