Advancements in Food Preservation

المعلومات الببليوغرافية

تاريخ النشر

2023

اللغة

Anglais

ISBN

978-9969-505-23-8

الصفحات

134

المجال

Sciences de la Nature et de la Vie

الملخص

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.

المؤلفون والمساهمات

الاقتباس المقترح

Samia FARADJI-HAMMA (2023). Advancements in Food Preservation. SARAHMED Éditions.