Novel Approaches in Biopreservation for Food and Clinical Purposes

Novel Approaches in Biopreservation for Food and Clinical Purposes is a comprehensive book that provides cutting-edge information on biopreservation methods for food and medical applications. It covers a wide range of topics, including protective cultures, fermentation starters, bacterial metabolites, essential oils, bacteriophages, and endolysins, and assumes a basic understanding of microbiology and food science.

Format: Hardback
Length: 266 pages
Publication date: 06 February 2024
Publisher: Taylor & Francis Ltd

The aim of Novel Approaches in Biopreservation for Food and Clinical Purposes is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book is divided into two main sections: one dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours, and beverages), and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells, and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages, or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.

The preservation of food and medical products is a critical issue that requires innovative solutions. Novel Approaches in Biopreservation for Food and Clinical Purposes is a comprehensive book that aims to provide cutting-edge information on biopreservation methods for both food and medical applications. The book is divided into two main sections: one dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours, and beverages), and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells, and tissues.

This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages, or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.

In the first section, the book provides detailed information on biopreservation methods for each major food category. It covers topics such as the selection of appropriate preservation agents, the development of preservation protocols, and the optimization of storage conditions. The authors discuss the advantages and limitations of different preservation techniques, including thermal processing, pasteurization, dehydration, freezing, and fermentation. They also highlight the importance of quality control and safety measures in biopreservation, such as the monitoring of microbiological and chemical parameters and the implementation of good manufacturing practices.

The second section of the book focuses on the preservation of pharmaceuticals, embryos, gametes, cells, and tissues. It discusses the challenges associated with these products, such as their sensitivity to environmental stresses and the need for stable storage conditions. The authors explore the use of protective cultures, fermentation starters, and other biopreservation techniques to enhance the stability and shelf life of these products. They also discuss the potential applications of biopreservation in the fields of regenerative medicine and personalized medicine.

Overall, Novel Approaches in Biopreservation for Food and Clinical Purposes is a valuable resource for researchers, scientists, and practitioners in the fields of food science, medicine, and biotechnology. It provides a comprehensive overview of the most commonly and updated techniques currently used in biopreservation, and it highlights the potential applications of these techniques in both food and clinical contexts. The book is well-written, accessible, and informative, and it will be of great interest to anyone who is involved in the preservation of food and medical products.

Weight: 666g
Dimension: 234 x 156 (mm)
ISBN-13: 9781032213552