Limited Offer
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
Natural Preservatives for Food
- 1st Edition - November 1, 2024
- Editors: Manzoor Ahmad Shah, Shabir Ahmad Mir
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 1 4 - 7
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 5 6 1 5 - 4
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereal… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteNatural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.
- Covers the application of natural preservatives in different sectors of food industry such as meat, fish, poultry, dairy, etc.
- Includes the safety and regulatory status of natural preservatives
- Explores the role of natural antioxidant, antibrowning and antimicrobials in food industry
Food scientists, researchers and scholars; besides undergraduate and postgraduate students, The food industries such as meat industry, fish industry, poultry industry, dairy industry
1. Introduction
2. Plant based preservatives
3. Animal based preservatives
4. Microbial based preservatives
5. Chemistry of natural preservatives
6. Natural preservatives for meat and meat products
7. Natural preservative for poultry and poultry products
8. Natural preservatives for fish and sea food
9. Natural preservative for dairy products
10. Natural preservative for fruits and vegetables
11. Natural preservative for cereal and bakery
12. Natural preservative for oils and fats
13. Encapsulation and delivery of natural preservatives
14. Safety and Regulatory status of natural preservatives
2. Plant based preservatives
3. Animal based preservatives
4. Microbial based preservatives
5. Chemistry of natural preservatives
6. Natural preservatives for meat and meat products
7. Natural preservative for poultry and poultry products
8. Natural preservatives for fish and sea food
9. Natural preservative for dairy products
10. Natural preservative for fruits and vegetables
11. Natural preservative for cereal and bakery
12. Natural preservative for oils and fats
13. Encapsulation and delivery of natural preservatives
14. Safety and Regulatory status of natural preservatives
- No. of pages: 308
- Language: English
- Edition: 1
- Published: November 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780323956147
- eBook ISBN: 9780323956154
MS
Manzoor Ahmad Shah
Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active reviewer for the journals-LWT-Food Science & Technology, Food Packaging and Shelf life, Food Research International and many other scientific journals of repute. He has attended several national and international conferences, workshops and seminars.
Affiliations and expertise
Assistant Professor, Government Degree College for Women, Anantnag, Jammu and Kashmir, IndiaSM
Shabir Ahmad Mir
Dr. Shabir Ahmad Mir obtained his PhD in Food Technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in Food Science and Technology, Dr. Mir has published numerous international papers, book chapters, and edited five books.
Affiliations and expertise
Assistant Professor Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, India