Overview
- Includes supplementary material: sn.pub/extras
Part of the book series: SpringerBriefs in Food, Health, and Nutrition (BRIEFSFOOD)
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Table of contents (9 chapters)
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Front Matter
Keywords
About this book
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.
Authors and Affiliations
Bibliographic Information
Book Title: Food Biopreservation
Authors: Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido
Series Title: SpringerBriefs in Food, Health, and Nutrition
DOI: https://doi.org/10.1007/978-1-4939-2029-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: The Author(s) 2014
Softcover ISBN: 978-1-4939-2028-0Published: 21 October 2014
eBook ISBN: 978-1-4939-2029-7Published: 20 October 2014
Series ISSN: 2197-571X
Series E-ISSN: 2197-5728
Edition Number: 1
Number of Pages: VI, 118
Topics: Food Science, Biochemical Engineering, Nutrition