Natural Preservatives for Food
- 1st Edition - November 13, 2024
- Imprint: Academic Press
- 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
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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.
- Discusses the application of natural preservatives in different sectors of food industry
- Explores the role of natural antioxidant, antibrowning, and antimicrobials in food industry
- Covers the safety and regulatory status of natural preservatives
Food scientists, researchers and scholars; besides undergraduate and postgraduate students, The food industries such as meat industry, fish industry, poultry industry, dairy industry
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Preface
- Chapter one. Introduction to natural preservatives for food
- Abstract
- 1.1 Introduction
- 1.2 Antimicrobials
- 1.3 Antioxidants
- 1.4 Antibrowning agents
- 1.5 Importance of natural preservatives
- 1.6 Conclusion
- References
- Chapter two. Safety and regulatory status of natural preservatives
- Abstract
- 2.1 Introduction
- 2.2 Regulatory authorities on natural preservatives
- 2.3 Preservatives derived from plant compounds and their regulatory status
- 2.4 Preservatives from microbial sources and their regulatory status
- 2.5 Preservatives from animal sources
- 2.6 Conclusion and future trends
- Declaration of competing interest
- Acknowledgments
- References
- Chapter three. Microbial based preservatives
- Abstract
- 3.1 Introduction
- 3.2 Lactic acid bacteria
- 3.3 Bacteriocins
- 3.4 Organic acids
- 3.5 Bacteriophages
- 3.6 Yeast metabolites as biopreservatives
- 3.7 Microbial-based enzymes
- 3.8 Limitations and future perspectives of microbial-based preservatives
- 3.9 Conclusion
- References
- Chapter four. Chemistry of natural preservatives
- Abstract
- 4.1 Introduction
- 4.2 Chemical structure and composition of natural preservatives
- 4.3 Methods used to evaluate their structure and composition
- 4.4 Conclusion and future trends
- Acknowledgments
- References
- Chapter five. Encapsulation and delivery of natural preservatives
- Abstract
- 5.1 Introduction
- 5.2 Encapsulation and delivery techniques
- 5.3 Conclusion and future trends
- References
- Further reading
- Chapter six. Natural preservatives for meat and meat products
- Abstract
- 6.1 Introduction
- 6.2 Natural preservatives of plant origin
- 6.3 Natural preservatives of animal origin
- 6.4 Natural preservatives of microbial origin
- 6.5 Conclusion
- References
- Chapter seven. Natural preservatives for poultry and poultry products
- Abstract
- 7.1 Introduction
- 7.2 Natural preservatives for poultry and their products
- 7.3 Application methods
- 7.4 Effect on quality
- 7.5 Conclusion and future trends
- References
- Chapter eight. Natural preservatives for fish and seafood
- Abstract
- 8.1 Introduction
- 8.2 Preservatives for fish and seafoods
- 8.3 Plant products as natural preservatives
- 8.4 Animal-based natural preservatives
- 8.5 Microorganisms and their metabolites as natural preservatives
- 8.6 Future prospects of natural preservatives in the fish and seafood industry
- 8.7 Conclusion
- References
- Chapter NINE. Natural preservatives for dairy products
- Abstract
- 9.1 Introduction
- 9.2 Natural preservatives for dairy products
- 9.3 Application methods
- 9.4 Conclusion and future trends
- References
- Chapter ten. Natural preservatives for fruits and vegetables
- Abstract
- 10.1 Introduction
- 10.2 Natural preservatives for fruits and vegetables
- 10.3 Application methods
- 10.4 Effect on the quality
- 10.5 Conclusion and future trends
- References
- Chapter eleven. Natural preservatives for oils and fats
- Abstract
- 11.1 Introduction
- 11.2 Natural preservatives in oils and fats
- 11.3 Application methods
- 11.4 Effect on the quality
- 11.5 Conclusion and future trends
- Acknowledgments
- References
- Chapter twelve. Natural preservatives for beverages
- Abstract
- 12.1 Introduction
- 12.2 Preservatives and their techniques
- 12.3 Effect of the use of preservatives on human health
- 12.4 Application of preservatives on food products
- 12.5 Effects of preservatives on quality parameters
- 12.6 Conclusions and future trends
- References
- Index
- Edition: 1
- Published: November 13, 2024
- Imprint: Academic Press
- No. of pages: 336
- Language: English
- Paperback ISBN: 9780323956147
- eBook ISBN: 9780323956154
MS
Manzoor Ahmad Shah
Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international 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 degree 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 and book chapters and edited five books.
Affiliations and expertise
Assistant Professor Government College for Women, M. A. Road, Srinagar, Jammu & Kashmir, IndiaRead Natural Preservatives for Food on ScienceDirect