Food Preservation and Safety of Natural Products

Author: Helen N. Onyeaka

Publisher: Academic Press


Category: Medical

Page: 272

View: 191

Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food

Packaging for Food Preservation

Author: Matteo Alessandro Del Nobile

Publisher: Springer Science & Business Media


Category: Technology & Engineering

Page: 193

View: 701

The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field of food packaging, i.e., low environmental impact active films with antimicrobial activity. Lastly, the packaging section will provide an overview of the most recent approaches used to prolong the shelf life of several food products.

Novel Food Preservation and Microbial Assessment Techniques

Author: Ioannis S. Boziaris

Publisher: CRC Press


Category: Science

Page: 468

View: 149

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

The Complete Guide to Food Preservation

Step-by-step Instructions on how to Freeze, Dry, Can, and Preserve Food

Author: Angela Williams Duea

Publisher: Atlantic Publishing Company


Category: Cooking

Page: 384

View: 672

Provides directions for preserving fruit, vegetables, and meat using the methods of pickling, freezing, bottling, drying, salting, and curing.

Essentials of Food Science

Author: Vickie A. Vaclavik

Publisher: Springer Science & Business Media


Category: Technology & Engineering

Page: 572

View: 453

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Food Preservation by Irradiation

Proceedings of an International Symposium on Food Preservation by Irradiation




Category: Food

Page: 595

View: 951

Abstract: Ionizing radiation represents an economical, though underutilized, method for preserving food. The technical, economic, regulatory, and health aspects of food irradiation were the topics of an international symposium (November, 1977); the participants recognized the importance of food irradiation in the context of world-wide food shortages. Volume I reviews principles and applications of food irradiation technology. Control of physiological changes in plants, animal infestation, and microbial spoilage is examined. Chemical changes induced by irradiation are described. Volume II considers toxicological studies, microbiological changes in food, public health approval and consumer acceptance of irradiated food, and economics and energy issues. Irradiation facilities are also discussed. A plan of action for food irradiation in the future is presented.

Food Preservatives

Author: Nicholas J. Russell

Publisher: Springer Science & Business Media


Category: Technology & Engineering

Page: 380

View: 393

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.