Editors: Antonio Bevilacqua, Maria Rosaria Corbo , Milena Sinigaglia

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

Personal Book: US $89 Special Offer (PDF + Printed Copy): US $163
Printed Copy: US $119
Library Book: US $356
ISBN: 978-1-60805-498-5
eISBN: 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.

Contributors

Editor(s):
Antonio Bevilacqua
University of Foggia
Italy


Maria Rosaria Corbo
University of Foggia
Italy


Milena Sinigaglia
University of Foggia
Italy




Contributor(s):
Antonio Bevilacqua
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Maria Rosaria Corbo
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Milena Sinigaglia
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Barbara Speranza
Food Quality and Health Research Center (BIOAGROMED)
University of Foggia
Italy


Daniela D'Amato
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Daniela Campaniello
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Nilde Di Benedetto
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy


Marianne Perricone
Department of Agro-Environmental Sciences, Chemistry and Crop Protection, Faculty of Agricultural Science
Italy


Mariangela Gallo
Department of Food Science, Faculty of Agricultural Science
University of Foggia
Italy




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