Gálvez, Antonio, <br/><br/>
Food biopreservation / 
Antonio Gálves, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido. 
 - vi, 118 pages ;  23 cm 
 - Springer Briefs in food, health and nutrition .
 - SpringerBriefs in food, health, and nutrition. .
<br/><br/>Includes bibliographical references. 
<br/><br/>1. Introduction -- 2. Natural antimicrobials for food biopreservation -- 3. Application of lactic acid bacteria and their bacteriocins for food biopreservation -- 4. Biopreservation of meats and meat products -- 5. Biopreservation of milk and dairy products -- 6. Biopreservation of egg products -- 7. Biopreservation of seafoods -- 8. Biopreservation of vegetable foods -- 9. Regulations. 
<br/><br/> The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors. Biopreservation, an approach already experimented with by our ancestors, has been used empirically for centuries and now the rationale behind it is becoming increasingly popular, applied singly or in combination with novel and classical food processing technologies. The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.-- cSource other 
<br/><br/><label>ISBN: </label>9781493920280 1493920286 
<br/><br/><label>LCCN: </label>2014950425 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Preservation.<br/>Food preservatives.<br/>Food--Preservation.<br/>Food preservatives.
<br/><br/><label>LC Class. No.: </label>TX601  / .G24 2014 
<br/><br/><label>Dewey Class. No.: </label>664/.028