The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods.
The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods.
Sourish Bhattacharya is a senior scientist at the Central Salt and Marine Chemicals Research Institute of the Council of Scientific and Industrial Research (CSIR-CSMCRI), Gujarat, India. He completed his BTech in biotechnology from the West Bengal University of Technology, Kolkata; MTech in fermentation technology from the Institute of Chemical Technology, Mumbai; and PhD from CSIR-CSMCRI, India. He has a strong background in the areas of biochemical engineering and microalgal biotechnology, including microalgal biofuel, biopolymers, and nutraceuticals for therapeutic applications. Dr Bhattacharya has published 22 papers and 11 book chapters and has 3 patents to his credit. Heba Hassan Abd-El Azim Salama is a professor at the Dairy Science Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt. She completed her PhD in 2013 in dairy science and technology from the Faculty of Agriculture, Ain Shams University, Egypt. Prof. Salama has a versatile scientific experience in dairy chemistry, dairy analysis, development of new dairy products, and encapsulation of bioactives in dairy-based nanomaterials. She has published more than 45 articles in national and international journals and was ambassador for Bentham Science Publishers during 2019-2021. She has two patents to her credit, earned in 2017 and 2021.
Inhaltsangabe
1. Introduction to the Microbiological Spoilage of Foods and Beverages 2. Grape and Winery By-product Extracts as Natural Preservatives in Sustainable Food Systems 3. Bacteriocins: Nisin as an Alternative Source to Chemical Preservatives 4. New Unconventional Preservatives 5. Major Preservation Technologies 6. Diverse Content of Preservatives for Industrial Food Products 7. Chemistry of Natural Food Additives and Preservatives 8. Naturally Occurring Antimicrobial System 9. Plant-Based Food Preservatives 10. ¿-Polylysine as Natural Food Preservative
1. Introduction to the Microbiological Spoilage of Foods and Beverages 2. Grape and Winery By-product Extracts as Natural Preservatives in Sustainable Food Systems 3. Bacteriocins: Nisin as an Alternative Source to Chemical Preservatives 4. New Unconventional Preservatives 5. Major Preservation Technologies 6. Diverse Content of Preservatives for Industrial Food Products 7. Chemistry of Natural Food Additives and Preservatives 8. Naturally Occurring Antimicrobial System 9. Plant-Based Food Preservatives 10. ¿-Polylysine as Natural Food Preservative
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