Advancements in Food Preservation

Bibliographic information

Publication date

2023

Language

Anglais

ISBN

978-9969-505-23-8

Pages

134

Format

16 × 24 cm

Subject Area

Sciences de la Nature et de la Vie

Abstract

This book explores the classification and mechanisms of food spoilage, emphasizing the importance of preservation. It covers traditional and emerging preservation methods, including thermal and nonthermal technologies. The chapters delve into natural antimicrobials in milk, bacteriocins, preservation methods for fresh meat, microbial control of milk, microbial fermentation, and chemical antimicrobial preservatives. The concise content provides insights into advancements in food preservation, offering a comprehensive understanding of the subject.

Authors and contributors

Suggested citation

Samia FARADJI-HAMMA. Advancements in Food Preservation. SARAHMED Éditions, 2023. ISBN : 978-9969-505-23-8