6087287
9781855735309
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Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preservation techniques. At the same time, the development of the hurdle concept has led to renewed interest in the use of more traditional preservation methods and the ways they can be combined with newer technologies. With its distinguished editors and international team of contributors, Food preservation techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Part I begins by looking at the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives. There are chapters on natural antimicrobials, natural antioxidants, antimicrobial enzymes and edible coatings, together with a discussion of how natural antimicrobial systems can be combined with other technologies.Zeuthen, P. is the author of 'Food Preservation Techniques', published 2003 under ISBN 9781855735309 and ISBN 185573530X.
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