Food Biopreservation

• Κύριοι συγγραφείς: Galvez, Antonio (Συγγραφέας), Grande Burgos, María José (Συγγραφέας), Lucas López, Rosario (Συγγραφέας), Pérez Pulido, Rubén (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2014.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition,
• Θέματα: Chemistry.; Biochemical engineering.; Food > Biotechnology.; Nutrition.; Food Science.; Biochemical Engineering.

The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale be...

Πίνακας περιεχομένων:

• 1. Introduction
• 2. The Concept of Biopreservation
• 3. Incorporation of Bacteriocins In Food Systems
• 4. Biopreservation as Part of Hurdle Technology
• 5. Biopreservation of Vegetable Foods
• 6. Biopreservation of Meats and Meat Products
• 7. Biopreservation of Milk and Dairy Products
• 8. Biopreservation of Seafoods
• 9. Regulations
• 10. General Conclusions and Perspectives.