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000712017 020__ $$a9781493920297$$qelectronic book
000712017 020__ $$a1493920294$$qelectronic book
000712017 020__ $$z9781493920280
000712017 035__ $$aSP(OCoLC)ocn894508685
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000712017 049__ $$aISEA
000712017 050_4 $$aTP371.2
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000712017 24500 $$aFood biopreservation$$h[electronic resource] /$$cAntonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido.
000712017 264_1 $$aNew York, NY :$$bSpringer,$$c2014.
000712017 300__ $$a1 online resource (vi, 118 pages).
000712017 336__ $$atext$$btxt$$2rdacontent
000712017 337__ $$acomputer$$bc$$2rdamedia
000712017 338__ $$aonline resource$$bcr$$2rdacarrier
000712017 4901_ $$aSpringerBriefs in Food, Health, and Nutrition,$$x2197-571X
000712017 504__ $$aIncludes bibliographical references.
000712017 5050_ $$a1. Introduction -- 2. The Concept of Biopreservation -- 3. Incorporation of Bacteriocins In Food Systems -- 4. Biopreservation as Part of Hurdle Technology -- 5. Biopreservation of Vegetable Foods -- 6. Biopreservation of Meats and Meat Products -- 7. Biopreservation of Milk and Dairy Products -- 8. Biopreservation of Seafoods -- 9. Regulations -- 10. General Conclusions and Perspectives.
000712017 506__ $$aAccess limited to authorized users.
000712017 520__ $$aThe 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.
000712017 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed November 10, 2014).
000712017 650_0 $$aFood$$xPreservation.
000712017 650_0 $$aFood preservatives.
000712017 7001_ $$aGálvez, Antonio,$$eauthor.
000712017 830_0 $$aSpringerBriefs in food, health, and nutrition.
000712017 85280 $$bebk$$hSpringerLink
000712017 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://dx.doi.org/10.1007/978-1-4939-2029-7$$zOnline Access
000712017 909CO $$ooai:library.usi.edu:712017$$pGLOBAL_SET
000712017 980__ $$aEBOOK
000712017 980__ $$aBIB
000712017 982__ $$aEbook
000712017 983__ $$aOnline
000712017 994__ $$a92$$bISE