Description

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

  • Novel decontamination techniques
  • Novel preservation techniques
  • Active and atmospheric packaging
  • Food packaging
  • Mathematical modelling of food preservation processes
  • Natural preservatives

This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Progress in Food Preservation

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£191.95

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Hardback by Rajeev Bhat , Abd Karim Alias

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Short Description:

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and... Read more

    Publisher: John Wiley and Sons Ltd
    Publication Date: 20/02/2012
    ISBN13: 9780470655856, 978-0470655856
    ISBN10: 0470655852

    Number of Pages: 656

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.

    The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:

    • Novel decontamination techniques
    • Novel preservation techniques
    • Active and atmospheric packaging
    • Food packaging
    • Mathematical modelling of food preservation processes
    • Natural preservatives

    This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

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