Natural Preservatives for Food

Häftad, Engelska, 2024

Av Manzoor Ahmad Shah, Shabir Ahmad Mir, India) Shah, Manzoor Ahmad (Assistant Professor, Government Degree College for Women, Anantnag, Jammu and Kashmir, India) Mir, Shabir Ahmad (Assistant Professor Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir

2 009 kr

Beställningsvara. Skickas inom 7-10 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

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.

Discusses the application of natural preservatives in different sectors of food industry
Explores the role of natural antioxidant, antibrowning, and antimicrobials in food industry
Covers the safety and regulatory status of natural preservatives

Produktinformation

Utgivningsdatum2024-11-13
Mått152 x 229 x undefined mm
Vikt540 g
FormatHäftad
SpråkEngelska
Antal sidor336
FörlagElsevier Science
ISBN9780323956147

Tillhör följande kategorier

Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.Dr. Shabir Ahmad Mir obtained his PhD degree in food technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in food science and technology. Dr. Mir has published numerous international papers and book chapters and edited five books.

Introduction to natural preservatives for foodSafety and regulatory status of natural preservativesMicrobial based preservativesChemistry of natural preservativesEncapsulation and delivery of natural preservativesNatural preservatives for meat and meat productsNatural preservatives for poultry and poultry productsNatural preservatives for fish and seafoodNatural preservatives for dairy productsNatural preservatives for fruits and vegetablesNatural preservatives for oils and fatsNatural preservatives for beverages