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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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Main Authors: Galvez, Antonio. (Author, http://id.loc.gov/vocabulary/relators/aut), Grande Burgos, María José. (http://id.loc.gov/vocabulary/relators/aut), Lucas López, Rosario. (http://id.loc.gov/vocabulary/relators/aut), Pérez Pulido, Rubén. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2014.
Edition:1st ed. 2014.
Series:SpringerBriefs in Food, Health, and Nutrition,
Subjects:
Food—Biotechnology.
Biochemical engineering.
Nutrition   .
Food Science.
Biochemical Engineering.
Nutrition.
Online Access:https://doi.org/10.1007/978-1-4939-2029-7
Table of Contents:
  • 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.

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