Editors: Antonio Bevilacqua, Maria Rosaria Corbo , Milena Sinigaglia

Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability

eBook: US $89 Special Offer (PDF + Printed Copy): US $163
Printed Copy: US $119
Library License: US $356
ISBN: 978-1-60805-498-5 (Print)
ISBN: 978-1-60805-096-3 (Online)
Year of Publication: 2010
DOI: 10.2174/97816080509631100101

Introduction

The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation.

Implications of preservative approaches on food texture and sensorial quality are also discussed along with technology related hurdles commonly encountered in the field. The book should be very useful for food producers and microbiologists.

Foreword

- Pp. i
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia
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Preface

- Pp. ii
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia
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Contributors

- Pp. iii-iv (2)
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia
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Green Consumerism and Alternative Approaches for Food Preservation: an Introduction

- Pp. 1-3 (3)
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia

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Risk Assessment and Food Safety Objectives

- Pp. 4-16 (13)
Antonio Bevilacqua, Barbara Speranza and Milena Sinigaglia

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Food Spoilage and Safety: Some Key-concepts

- Pp. 17-34 (18)
Barbara Speranza, Antonio Bevilacqua and Milena Sinigaglia

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Essential Oils for Preserving Perishable Foods: Possibilities and Limitations

- Pp. 35-57 (23)
Barbara Speranza and Maria Rosaria Corbo

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Enzymes and Enzymatic Systems as Natural Antimicrobials

- Pp. 58-82 (25)
Daniela D’Amato, Daniela Campaniello and Milena Sinigaglia

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Antimicrobial Agents of Microbial Origin : Nisin

- Pp. 83-91 (9)
Daniela D’Amato and Milena Sinigaglia

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Chitosan: a Polysaccharide with Antimicrobial Action

- Pp. 92-113 (22)
Daniela Campaniello and Maria Rosaria Corbo

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Use of High Pressure Processing for Food Preservation

- Pp. 114-142 (29)
Antonio Bevilacqua, Daniela Campaniello and Milena Sinigaglia

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Alternative Non-Thermal Approaches: Microwave, Ultrasound, Pulsed Electric Fields, Irradiation

- Pp. 143-160 (18)
Nilde Di Benedetto, Marianne Perricone and Maria Rosaria Corbo

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Food Shelf Life and Safety: Challenge Tests, Prediction and Mathematical Tools

- Pp. 161-187 (27)
Antonio Bevilacqua and Milena Sinigaglia

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Microencapsulation as a New Approach to Protect Active Compounds in Food

- Pp. 188-195 (8)
Mariangela Gallo and Maria Rosaria Corbo

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Alternative Modified Atmosphere for Fresh Food Packaging

- Pp. 196-204 (9)
Maria Rosaria Corbo and Antonio Bevilacqua

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Index

- Pp. 205-207 (3)
Antonio Bevilacqua, Maria Rosaria Corbo and Milena Sinigaglia
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