Progress in Food Preservation
Publisher: Wiley-Blackwell |English | 2012 | ISBN: 0470655852 | 656 pages | PDF | 5,1 MB
Food preservation is of high priority for both consumers and producers, but this multifaceted issue creates significant challenges. Consumers place increasing value upon food that is fresh, natural, and as healthy as possible, with minimal additives or processing - however, they still expect the convenience of a long shelf life.
Producers, meanwhile, are under pressure to meet customer expectations in terms of quality and price, while also maintaining efficiency and profitability all along the supply chain. But the challenges of storage and long distance transportation of fresh food remain: if perishability is high, the food must reach the end user in a short time. Finding suitable preservation methods for each individual commodity, which are both effective and acceptable to consumers, is therefore of prime importance.
Progress in Food Preservation provides an in-depth evaluation of the recent advances in the science and technology of food preservation. With chapters written by experts in the field, the book provides a complete approach to new food preservation technologies, as applied to various food systems. Covering active and atmospheric packaging, novel decontamination techniques, theoretical modeling for food preservation, and the use of natural preservatives, this is a comprehensive and authoritative treatment of a vital subject.
The book is directed at food scientists and engineers working in food manufacturing and research environments. Food safety experts and policy makers will find it an invaluable reference source on the latest techniques in food preservation, while manufacturers and producers will gain practical guidance from its innovative contents. It will also be of interest to advanced students of food science and technology, and to teachers and researchers in institutions around the world.
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