Food Preservation Techniques (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new preservation techniques. With its distinguished editors and international team of contributors, Food Preservation Techniques provides an authoritative review of these developments and the ways they can be combined to preserve particular foods. Topics covered include the new generation of natural preservatives, the application of traditional preservation techniques, the use of biotechnology, and the challenges in combining new and old techniques in a way that preserves sensory quality without compromising product safety. Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.

• Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods
• Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives
• Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure 'Food Preservation Techniques' examines the key issue of maintaining safety as preservation methods become more varied and complex, and goes on to look at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products Text provides a review of developments in food preservation techniques and the ways they can be combined to preserve particular foods.