03735nam 22007095 450 991029864380332120200701050133.01-4939-2029-410.1007/978-1-4939-2029-7(CKB)3710000000261814(EBL)1967020(OCoLC)894508685(SSID)ssj0001372322(PQKBManifestationID)11978665(PQKBTitleCode)TC0001372322(PQKBWorkID)11305045(PQKB)11392154(MiAaPQ)EBC1967020(DE-He213)978-1-4939-2029-7(PPN)182096084(EXLCZ)99371000000026181420141020d2014 u| 0engur|n|---|||||txtccrFood Biopreservation /by Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido1st ed. 2014.New York, NY :Springer New York :Imprint: Springer,2014.1 online resource (121 p.)SpringerBriefs in Food, Health, and Nutrition,2197-571XDescription based upon print version of record.1-4939-2028-6 Includes bibliographical references at the end of eah chapters.1. Introduction -- 2. The Concept of Biopreservation -- 3. Incorporation of Bacteriocins In Food Systems -- 4. Biopreservation as Part of Hurdle Technology -- 5. Biopreservation of Vegetable Foods -- 6. Biopreservation of Meats and Meat Products -- 7. Biopreservation of Milk and Dairy Products -- 8. Biopreservation of Seafoods -- 9. Regulations -- 10. General Conclusions and Perspectives.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.SpringerBriefs in Food, Health, and Nutrition,2197-571XFood—BiotechnologyBiochemical engineeringNutrition   Food Sciencehttps://scigraph.springernature.com/ontologies/product-market-codes/C15001Biochemical Engineeringhttps://scigraph.springernature.com/ontologies/product-market-codes/C12029Nutritionhttps://scigraph.springernature.com/ontologies/product-market-codes/C18000Food—Biotechnology.Biochemical engineering.Nutrition   .Food Science.Biochemical Engineering.Nutrition.641.4Galvez Antonioauthttp://id.loc.gov/vocabulary/relators/aut1060637Grande Burgos María Joséauthttp://id.loc.gov/vocabulary/relators/autLucas López Rosarioauthttp://id.loc.gov/vocabulary/relators/autPérez Pulido Rubénauthttp://id.loc.gov/vocabulary/relators/autMiAaPQMiAaPQMiAaPQBOOK9910298643803321Food Biopreservation2514712UNINA