Food biopreservation [electronic resource] / Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido.

9781493920297 electronic book
1493920294 electronic book
9781493920280

New York, NY : Springer, 2014.

English

1 online resource (vi, 118 pages).

TP371.2

664/.028

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.

Includes bibliographical references.

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Online resource; title from PDF title page (SpringerLink, viewed November 10, 2014).

SpringerBriefs in food, health, and nutrition.

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