Natural Preservatives for Food

Erscheinungsjahr 2024
ISBN: 978-0-323-95614-7
Verlag: William Andrew Publishing

Buch, Englisch, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.

Autoren/Hrsg.

Shah, Manzoor Ahmad

Mir, Shabir Ahmad

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Agrarwissenschaften Agrarwissenschaften

Inhaltsverzeichnis

- Introduction to natural preservatives for food
- Safety and regulatory status of natural preservatives
- Microbial based preservatives
- Chemistry of natural preservatives
- Encapsulation and delivery of natural preservatives
- Natural preservatives for meat and meat products
- Natural preservatives for poultry and poultry products
- Natural preservatives for fish and seafood
- Natural preservatives for dairy products
- Natural preservatives for fruits and vegetables
- Natural preservatives for oils and fats
- Natural preservatives for beverages

Über Autor(innen)

Shah, Manzoor Ahmad
Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.

Mir, Shabir Ahmad
Dr. Shabir Ahmad Mir obtained his PhD degree in food technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in food science and technology. Dr. Mir has published numerous international papers and book chapters and edited five books.