| 书目名称 | Microbial Control and Food Preservation | | 副标题 | Theory and Practice | | 编辑 | Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos | | 视频video | | | 概述 | Discusses the efficacy of various natural food preservation techniques.Highlights the potential of current and emerging preservation methods.Addresses the need for alternative food preservation techni | | 丛书名称 | Food Microbiology and Food Safety | | 图书封面 |  | | 描述 | .This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.. | | 出版日期 | Book 2017 | | 关键词 | food preservation techniques; food safety; hurdle technology; natural food antimicrobials; antimicrobial | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4939-7556-3 | | isbn_softcover | 978-1-4939-8519-7 | | isbn_ebook | 978-1-4939-7556-3Series ISSN 2629-1010 Series E-ISSN 2629-1029 | | issn_series | 2629-1010 | | copyright | Springer Science+Business Media, LLC 2017 |
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发表于 2025-3-21 19:10:20
