Advancements in Food Preservation

Informations bibliographiques

Date de publication

2023

Langue

Anglais

ISBN

978-9969-505-23-8

Pages

134

Domaine

Sciences de la Nature et de la Vie

Résumé

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.

Auteurs et contributions

Citation recommandée

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