Marination
A Novel Technology to Improve the Quality and Safety of Foods
- 1st Edition - July 1, 2026
- Latest edition
- Editors: Ioannis Savvaidis, Tareq Osaili
- Language: English
Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improveme… Read more
Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods.
Composed of 12 chapters, the title covers marination types and its applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting the existing technologies to improve the quality of foods and to extend its shelf-life. The book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers. Marination and mathematical models combined with spectroscopic techniques is also presented in the book. Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.
- Covers marinade-applied research, bridging food safety issues and potential applications for the food industry
- Thoroughly explores marination as a preservation treatment of foods, to be used in improving food quality and food safety
- Addresses solutions on novel eco-friendly natural marinating antimicrobial agents
Researchers in academia, research institutes, university lecturers and individuals working with the processing and preservation of seafood, poultry, and meat productsConsumers, food business operators, catering, hotels, restaurants hospitality sectors interested in food quality and preservation
1. Marination – types, definitions, history of marinades
2. Marination of meats (camel, beef, chicken, pork)
3. Marination of fish/seafood (salmon, fillets, octopus, prawns, etc.)
4. Marination of plant-based fresh produce (tofu, vegetables, etc.)
5. Marination of dairy-based products (mainly cheese)
6. Marination and technologies to improve the quality of foods
7. Marination and technologies to extend the shelf-life of foods
8. Marination in reassuring the food safety of perishable foods
9. Marination as a preservation technology of ready-to-eat/sous vide meals
10. Marination as a technology to produce novel foods for consumers
11. Marination and mathematical models combined with spectroscopic techniques
12. Marination and its effects on polycyclic aromatic hydrocarbons and heterocyclic amines formation in meats
2. Marination of meats (camel, beef, chicken, pork)
3. Marination of fish/seafood (salmon, fillets, octopus, prawns, etc.)
4. Marination of plant-based fresh produce (tofu, vegetables, etc.)
5. Marination of dairy-based products (mainly cheese)
6. Marination and technologies to improve the quality of foods
7. Marination and technologies to extend the shelf-life of foods
8. Marination in reassuring the food safety of perishable foods
9. Marination as a preservation technology of ready-to-eat/sous vide meals
10. Marination as a technology to produce novel foods for consumers
11. Marination and mathematical models combined with spectroscopic techniques
12. Marination and its effects on polycyclic aromatic hydrocarbons and heterocyclic amines formation in meats
- Edition: 1
- Latest edition
- Published: July 1, 2026
- Language: English
IS
Ioannis Savvaidis
Ioannis Savvaidis is currently a Professor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates, and also in the Department of Chemistry, University of Ioannina, Greece. He is a graduate of London University (UK) and holder of PhD in Microbiology. He has published approximately 100 original research and review articles in peer-reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University. Published 1 book for Elsevier and 1 book is in the proof-stage (Elsevier).
Affiliations and expertise
Professor, Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Chemistry, University of Ioannina, Ioannina, GreeceTO
Tareq Osaili
Tareq Osaili is a professor of Food Safety at Jordan University of Science and Technology, Jordan, and currently he is the Vice Dean of the College of Health Sciences at the University of Sharjah, United Arab Emirates. He finished his PhD in Food Science from the University of Arkansas, United States. In the past two decades, his research focused on
detection and inactivation of pathogenic microorganisms in foods using innovative techniques and assessment of food safety knowledge, attitude, and practice of the communities. He has published more than 130 original research and review articles in peer-reviewed international journals and contributed in many book chapters. Prof. Osaili has been selected as an expert at the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) for 5 years (201822).
Affiliations and expertise
Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates; Professor, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan