Food Biopreservation

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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Galvez, Antonio (Autor), Grande Burgos, María José (Autor), Lucas López, Rosario (Autor), Pérez Pulido, Rubén (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2014.
Edición:1st ed. 2014.
Colección:SpringerBriefs in Food, Health, and Nutrition,
Temas:
Food science.
Biotechnology.
Nutrition   .
Food Science.
Chemical Bioengineering.
Nutrition.
Acceso en línea:Texto Completo

MARC

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505 0 |a 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. 
520 |a 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 behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods. 
650 0 |a Food science. 
650 0 |a Biotechnology. 
650 0 |a Nutrition   . 
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650 2 4 |a Chemical Bioengineering. 
650 2 4 |a Nutrition. 
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700 1 |a Lucas López, Rosario.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
700 1 |a Pérez Pulido, Rubén.  |e author.  |4 aut  |4 http://id.loc.gov/vocabulary/relators/aut 
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