Progress in Food Preservation (Hardcover)

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.

General

Imprint:	John Wiley & Sons
Country of origin:	United States
Release date:	February 2012
First published:	March 2012
Authors:	R. Bhat
Dimensions:	249 x 176 x 31mm (L x W x T)
Format:	Hardcover
Pages:	656
ISBN-13:	978-0-470-65585-6
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-470-65585-2
Barcode:	9780470655856

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