LEADER 03735nam 22007095 450 001 9910298643803321 005 20200701050133.0 010 $a1-4939-2029-4 024 7 $a10.1007/978-1-4939-2029-7 035 $a(CKB)3710000000261814 035 $a(EBL)1967020 035 $a(OCoLC)894508685 035 $a(SSID)ssj0001372322 035 $a(PQKBManifestationID)11978665 035 $a(PQKBTitleCode)TC0001372322 035 $a(PQKBWorkID)11305045 035 $a(PQKB)11392154 035 $a(MiAaPQ)EBC1967020 035 $a(DE-He213)978-1-4939-2029-7 035 $a(PPN)182096084 035 $a(EXLCZ)993710000000261814 100 $a20141020d2014 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood Biopreservation /$fby Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido 205 $a1st ed. 2014. 210 1$aNew York, NY :$cSpringer New York :$cImprint: Springer,$d2014. 215 $a1 online resource (121 p.) 225 1 $aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 300 $aDescription based upon print version of record. 311 $a1-4939-2028-6 320 $aIncludes bibliographical references at the end of eah chapters. 327 $a1. 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. 330 $aThe purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods. 410 0$aSpringerBriefs in Food, Health, and Nutrition,$x2197-571X 606 $aFood?Biotechnology 606 $aBiochemical engineering 606 $aNutrition    606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aBiochemical Engineering$3https://scigraph.springernature.com/ontologies/product-market-codes/C12029 606 $aNutrition$3https://scigraph.springernature.com/ontologies/product-market-codes/C18000 615 0$aFood?Biotechnology. 615 0$aBiochemical engineering. 615 0$aNutrition   . 615 14$aFood Science. 615 24$aBiochemical Engineering. 615 24$aNutrition. 676 $a641.4 700 $aGalvez$b Antonio$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060637 702 $aGrande Burgos$b María José$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aLucas López$b Rosario$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aPérez Pulido$b Rubén$4aut$4http://id.loc.gov/vocabulary/relators/aut 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298643803321 996 $aFood Biopreservation$92514712 997 $aUNINA