Food Biopreservation

2014
ISBN: 978-1-4939-2028-0
Verlag: Springer

Buch, Englisch, 118 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 201 g

Reihe: SpringerBriefs in Food, Health, and Nutrition

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.

Zielgruppe

Research

Autoren/Hrsg.

Galvez, Antonio

Pérez Pulido, Rubén

Grande Burgos, María José

Lucas López, Rosario

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

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.