Shulph Ink
Emerging Technologies in Food Preservation
Emerging Technologies in Food Preservation
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Consumers are increasingly demanding fresh, minimally processed foods with no synthetic chemical preservatives. Food businesses are innovating advanced processing and preservation technologies, including natural and bioactive preservatives, to meet these demands. Emerging Technologies in Food Preservation explores these innovations and advancements, including non-thermal and minimal processing technologies, and their application in commercial food processing.
Format: Hardback
Length: 398 pages
Publication date: 14 March 2023
Publisher: Taylor & Francis Ltd
Consumers worldwide are becoming increasingly aware of the profound impacts of food quality, nutrition, and food habits on their health. The demand for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and foods devoid of synthetic chemical preservatives is rapidly expanding. Food businesses across the globe are investing in advanced processing and preservation technologies, including natural and bioactive preservatives, to meet these evolving consumer demands.
Emerging Technologies in Food Preservation delves into the innovative advancements in food processing and preservation that have emerged over the past two decades of the 21st century. A diverse group of experts in the field examine various cutting-edge food processing and preservation technologies, particularly those that have the least destructive impact on micronutrients.
Key Features:
Describes the challenges and hurdles in commercializing these novel processing technologies, including their legal ramifications on food regulations and legislations.
Provides detailed accounts of the application of each of these novel food preservation principles in commercial food processing and manufacturing lines worldwide.
Features a comprehensive account of recent developments and advancements in food preservation and processing technologies, including natural and biopreservatives.
Recognizing the growing interest in alternatives to traditional thermal processing of foods and beverages, this book serves as a valuable resource for students, scholars, researchers, scientists, food entrepreneurs, as well as technical professionals working in the food industries and associated businesses.
Weight: 930g
Dimension: 234 x 156 (mm)
ISBN-13: 9780367675158
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