Novel Approaches in Biopreservation for Food
Novel Approaches in Biopreservation for Food and Clinical Purposes by Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu
- Novel Approaches in Biopreservation for Food and Clinical Purposes
- Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres, Sara Arbulu
- Page: 274
- Format: pdf, ePub, mobi, fb2
- ISBN: 9781032213569
- Publisher: CRC Press
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The aim of "Novel Approaches in Biopreservation for Food and Clinical Purposes" is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.
Novel Approaches in Biopreservation for Food and Clinical Purposes
This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used .
Bacteriocins: Applications in Food Preservation and Therapeutics
In this chapter, focus is made on an alternative and safe approach for food preservation and therapeutics through bacteriocins. The applications of different .
Novel Approaches in Biopreservation for Food and Clinical Purposes
This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used .
Novel Approaches in Biopreservation for Food and Clinical Purposes
The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering .
Natural Food Colorants and Preservatives: A Review, a Demand .
It should be noted that all these advances and hypothetical novel food additives are regulated by the governing bodies, and the possible .
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