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This important book focuses on specific topics in food analysis and
preservation investigated in the Laboratory of Food Chemistry and
Technology at the University Ioannina, Greece, over the past five
years. The book specifically targets consumer protection. Foods are
being processed to preserve quality and prevent spoilage caused by
physical, chemical, and mostly microbiological agents. In this
sense, microbiology is inherently related to food preservation.
This book provides invaluable information regarding food
substrates, toxicology, nutritional content, microbiology, and
more. The experimental investigations in this book focus on
information regarding chemical and microbiological analysis as well
as nonthermal methods of food preservation such as active
packaging, essential oils, chitosan, ozonation, irradiation,
bacteriocins, etc. This important book emphasizes the
interrelationships between food analysis, food processing and
preservation, and food microbiology, which will be invaluable for
food scientists around the world.
This important book focuses on specific topics in food analysis and
preservation investigated in the Laboratory of Food Chemistry and
Technology at the University Ioannina, Greece, over the past five
years. The book specifically targets consumer protection. Foods are
being processed to preserve quality and prevent spoilage caused by
physical, chemical, and mostly microbiological agents. In this
sense, microbiology is inherently related to food preservation.
This book provides invaluable information regarding food
substrates, toxicology, nutritional content, microbiology, and
more. The experimental investigations in this book focus on
information regarding chemical and microbiological analysis as well
as nonthermal methods of food preservation such as active
packaging, essential oils, chitosan, ozonation, irradiation,
bacteriocins, etc. This important book emphasizes the
interrelationships between food analysis, food processing and
preservation, and food microbiology, which will be invaluable for
food scientists around the world.
The primary objective of food packaging is to contain and protect
foodstuffs from physical, chemical and mostly microbiological
spoilage. At the same time food packaging serves as a powerful
marketing tool attracting the consumer with features such as easy
opening and handling, information on the nutrient and caloric
content of the contained product, instructions on the preparation
and use of the package contents etc. It is difficult to imagine
modern society without packaged goods. The authors/contributors of
this book volume come from a variety of different backgrounds and
are well respected each one in their own field of research. Their
contributions have made the objective of the book possible.
Professionals such as food scientists, packaging technologists and
engineers as well as students engaging in food packaging and
seeking to update their knowledge will find the contents of this
book useful.
This engineering book brings together two of the key strands in
food packaging: active packaging and natural, often biobased,
components. The text investigates the chemistry, effects and
technical incorporation of bioactives into different forms of
packaging. Specifically, chapters focus on techniques for
impregnating natural substances into conventional and biodegradable
food packaging materials with an emphasis on their antioxidant and
antimicrobial functions. Oxygen scavengers, plant extracts,
essential oils, enzymes, phytochemicals, polysaccharides are
investigated. Chapters discuss how bioactives are combined with
packaging to suppress microbes and improve the quality of meat,
seafood, dairy and cereal products. How bioactives affect packaging
development, such as scale-up, fabrication and labeling is
discussed, as are European and US. regulations. Some of the
highlights of the book include: Investigates migration, controlled
release, edible coatings and films. Covers preservation and safety
of many packaged foods.
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