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

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Author(s): Bevilacqua, Antonio Corbo, Maria Rosaria Sinigaglia, Milena
Publisher: Bentham Science Publishers
Year: 2010

Language: English
Pages: 215
Tags: Пищевая промышленность;Общая технология и теоретические основы пищевых производств;

CONTENTS......Page 4
FOREWORD......Page 5
PREFACE......Page 6
CONTRIBUTORS......Page 7
Green Consumerism and Alternative Approaches for Food Preservation: an Introduction......Page 9
Risk Assessment and Food Safety Objectives......Page 12
Food Spoilage and Safety: Some Key-concepts......Page 25
Essential Oils for Preserving Perishable Foods: Possibilities and Limitations......Page 43
Enzymes and Enzymatic Systems as Natural Antimicrobials......Page 66
Antimicrobial Agents of Microbial Origin : Nisin......Page 91
Chitosan: a Polysaccharide with Antimicrobial Action......Page 100
Use of High Pressure Processing for Food Preservation......Page 122
Alternative Non-Thermal Approaches: Microwave, Ultrasound, Pulsed Electric Fields, Irradiation......Page 151
Food Shelf Life and Safety: Challenge Tests, Prediction and Mathematical Tools......Page 169
Microencapsulation as a New Approach to Protect Active Compounds in Food......Page 196
Alternative Modified Atmosphere for Fresh Food Packaging......Page 204
INDEX......Page 213