Food preservation - Mankai, Mélika;Bouacida, Saoussen
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The challenge of any new preservation technique is to extend the product's use-by date while retaining its richness in nutrients and functional compounds and preserving its organoleptic quality. Some techniques are costly, polluting or even cause side-effects on health. New techniques that are cleaner, more ecological and greener, such as biological preservation, are increasingly being recommended. In this context, the use of LAB, the use of essential oils (EO) as preservatives and their use in combination with other preservation processes are attracting increasing interest in the research and…mehr

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Produktbeschreibung
The challenge of any new preservation technique is to extend the product's use-by date while retaining its richness in nutrients and functional compounds and preserving its organoleptic quality. Some techniques are costly, polluting or even cause side-effects on health. New techniques that are cleaner, more ecological and greener, such as biological preservation, are increasingly being recommended. In this context, the use of LAB, the use of essential oils (EO) as preservatives and their use in combination with other preservation processes are attracting increasing interest in the research and industrial fields. Activation of the lactoperoxidase system, an antimicrobial system naturally present in milk, is a reliable and cost-effective method with proven beneficial effects in milk, cheese, meat and fish. These innovative decontamination strategies offer consumers, the food industry and even farmers a solution for preserving food.
Autorenporträt
Mélika MANKAI , Doutora em Biologia, especializada em Microbiologia Alimentar/Bioquímica Aplicada. Assistente sénior HDR na Escola Superior das Indústrias Alimentares de Tunes (ESIAT).Saoussen BOUACIDA , Doutor em Indústrias Alimentares, investigador e assistente na ESIAT e, em particular, professor na Escola Superior de Agricultura de Kef.