Food Preservatives

Editors: Russell, Nicholas J., Gould, Grahame W. (Eds.)

Free Preview

Buy this book

eBook n/a
  • ISBN 978-0-387-30042-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
Hardcover n/a
  • ISBN 978-0-306-47736-2
  • Free shipping for individuals worldwide
Softcover n/a
  • ISBN 978-1-4757-1006-9
  • Free shipping for individuals worldwide
About this book

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability.

This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.

Reviews

"The book gives detailed information on the practical and safe use of the major antimicrobials. One of the features of the book is that it uniquely couples the application with the current understanding of their mode of action, at the level of cellular physiology and biochemistry, information which is not readily available in the literature, at least on the level it is presented.

Food Preservatives has a broad appeal both to a readership that ranges from those engaged in food production, to students and researchers in the field of food science and technology and microbiologists interested in current molecular aspects of food preservation."
- Niels Skovgaard, International Journal of Food Microbiology, Volume 10 Issue 3, 15 June 2005


Buy this book

eBook n/a
  • ISBN 978-0-387-30042-9
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
Hardcover n/a
  • ISBN 978-0-306-47736-2
  • Free shipping for individuals worldwide
Softcover n/a
  • ISBN 978-1-4757-1006-9
  • Free shipping for individuals worldwide
Loading...

Recommended for you

Loading...

Bibliographic Information

Bibliographic Information
Book Title
Food Preservatives
Editors
  • Nicholas J. Russell
  • Grahame W. Gould
Copyright
2003
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-0-387-30042-9
DOI
10.1007/978-0-387-30042-9
Hardcover ISBN
978-0-306-47736-2
Softcover ISBN
978-1-4757-1006-9
Edition Number
2
Number of Pages
XVI, 380
Topics