Novel Strategies to Improve Shelf-Life and Quality of Foods
Quality, Safety, and Health Aspects
Series: Innovations in Agricultural & Biological Engineering;
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42 001 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 1
- Publisher Apple Academic Press
- Date of Publication 1 July 2022
- ISBN 9781774639153
- Binding Paperback
- No. of pages348 pages
- Size 234x156 mm
- Weight 400 g
- Language English
- Illustrations 8 Illustrations, black & white; 13 Illustrations, color; 21 Tables, black & white 425
Categories
Short description:
This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety.
MoreLong description:
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives.
Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.
MoreTable of Contents:
Part 1: Quality and Health Aspects of Food Preservation 1. Preservation of Bovine Colostrum: Immunotherapeutic Agents to Promote Health. 2. Essential Oil-Based Combined Processing Methods to Pursue Safer Foods. 3. Potential Use of Herbs in Milk and Milk Products. Part 2: Applications of Novel Biocompounds In Quality and Safety Of Foods 4. Antifungal Lactic Acid Bacteria (Lab): Potential Use in Food Systems. 5. Applications of Antimicrobial Enzymes in Foods. 6. Health Benefits of Antimicrobial Peptides. 7. Applications of Bdellovibrio Bacteria as Biocontrol Agents: Food Safety and Mitigating Clinical Pathogens. 8. Safety Aspects of Novel Bacteriocins. Part 3: Potential of Novel Technologies for Food Preservation 9. Potential of Non-Thermal Plasma Technology in Food Preservation. 10. Potential of High Hydrostatic Pressure Technology in Food Preservation and Food Safety. 11. Application of Pulsed Light Technology in Microbial Safety and Food Preservation. 12. Novel Packaging Systems for Food Preservation. 13. Role of Biosensors in Quality and Safety of Dairy Foods. 14. Potential Use of Lactic Acid Bacteria (Lab): Protective Cultures in Food Biopreservation.
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