Microbial Control and Food Preservation - Theory and Practice (Paperback, Softcover reprint of the original 1st ed. 2017)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Food Microbiology and Food Safety
Release date:	June 2019
First published:	2017
Editors:	Vijay K. Juneja • Hari P. Dwivedi • John N. Sofos
Dimensions:	235 x 155 x 29mm (L x W x T)
Format:	Paperback
Pages:	430
Edition:	Softcover reprint of the original 1st ed. 2017
ISBN-13:	978-1-4939-8519-7
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-4939-8519-1
Barcode:	9781493985197

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