Extending the shelf-life of foods whilst maintaining safety and
quality is a critical issue for the food industry. As a result
there have been major developments in food preservation techniques,
which are summarised in this authoritative collection. The first
part of the book examines the key issue of maintaining safety as
preservation methods become more varied and complex. The rest of
the book looks both at individual technologies and how they are
combined to achieve the right balance of safety, quality and
shelf-life for particular products.
Provides an authoritative review of the development of new and old
food preservation technologies and the ways they can be combined to
preserve particular foodsExamines the emergence of a new generation
of natural preservatives in response to consumer concerns about
synthetic additivesIncludes chapters on natural antimicrobials,
bacteriocins and antimicrobial enzymes, as well as developments in
membrane filtration, ultrasound and high hydrostatic pressure
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