Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.
1. Chapter one. Introduction to natural preservatives for food - p. 1 2. Chapter two. Safety and regulatory status of natural preservatives - p. 9 3. Chapter three. Microbial based preservatives - p. 41 4. Chapter four. Chemistry of natural preservatives - p. 71 5. Chapter five. Encapsulation and delivery of natural preservatives - p. 109 6. Chapter six. Natural preservatives for meat and meat products - p. 127 7. Chapter seven. Natural preservatives for poultry and poultry products - p. 143 8. Chapter eight. Natural preservatives for fish and seafood - p. 193 9. Chapter NINE. Natural preservatives for dairy products - p. 221 10. Chapter ten. Natural preservatives for fruits and vegetables - p. 251 11. Chapter eleven. Natural preservatives for oils and fats - p. 275 12. Chapter twelve. Natural preservatives for beverages - p. 291 13. Index - p. 309
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.
1. Chapter one. Introduction to natural preservatives for food - p. 1 2. Chapter two. Safety and regulatory status of natural preservatives - p. 9 3. Chapter three. Microbial based preservatives - p. 41 4. Chapter four. Chemistry of natural preservatives - p. 71 5. Chapter five. Encapsulation and delivery of natural preservatives - p. 109 6. Chapter six. Natural preservatives for meat and meat products - p. 127 7. Chapter seven. Natural preservatives for poultry and poultry products - p. 143 8. Chapter eight. Natural preservatives for fish and seafood - p. 193 9. Chapter NINE. Natural preservatives for dairy products - p. 221 10. Chapter ten. Natural preservatives for fruits and vegetables - p. 251 11. Chapter eleven. Natural preservatives for oils and fats - p. 275 12. Chapter twelve. Natural preservatives for beverages - p. 291 13. Index - p. 309
