Food Biopreservation (SpringerBriefs in Food, Health, and Nutrition)

"The 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"--OCLC 3.2 Application of LAB Bacteriocins as Part of Hurdle TechnologyReferences; Chapter 4: Biopreservation of Meats and Meat Products; 4.1 Application of Bacteriocin Preparations; 4.1.1 Raw Meats; 4.1.2 Semi-processed and Cooked Meats; 4.1.3 Fermented Meats; 4.2 Application of Protective Cultures; 4.2.1 Raw Meats; 4.2.2 Semi-processed and Cooked Meats; 4.2.3 Fermented Meats; References; Chapter 5: Biopreservation of Milk and Dairy Products; 5.1 Application of Bacteriocin Preparations; 5.1.1 Raw Milks; 5.1.2 Processed Milk Products; 5.2 Application of Bacteriocin-Producing Strains Front Matter....Pages i-vi Introduction....Pages 1-2 Natural Antimicrobials for Food Biopreservation....Pages 3-14 Application of Lactic Acid Bacteria and Their Bacteriocins for Food Biopreservation....Pages 15-22 Biopreservation of Meats and Meat Products....Pages 23-47 Biopreservation of Milk and Dairy Products....Pages 49-69 Biopreservation of Egg Products....Pages 71-73 Biopreservation of Seafoods....Pages 75-89 Biopreservation of Vegetable Foods....Pages 91-112 Regulations....Pages 113-118