Progress in Food Preservation

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Progress in Food Preservation by , Wiley
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Author: ISBN: 9781119962021
Publisher: Wiley Publication: January 10, 2012
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781119962021
Publisher: Wiley
Publication: January 10, 2012
Imprint: Wiley-Blackwell
Language: English

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

  • Novel decontamination techniques
  • Novel preservation techniques
  • Active and atmospheric packaging
  • Food packaging
  • Mathematical modelling of food preservation processes
  • Natural preservatives

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

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