Food Preservatives /

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including prese...

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Bibliographic Details
Main Author:	Russell, N. J.
Corporate Author:	SpringerLink (Online service)
Other Authors:	Gould, Grahame W.
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US : Imprint : Springer, 2003.
Edition:	Second edition.
Subjects:	Chemistry. Food science. Biochemistry. Microbiology. Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Major, New and Emerging Food-Poisoning and Food-Spoilage Microorganisms
Major Preservation Technologies
Acidulants and Low pH
Organic Acids and Esters
Sulfite
Nitrite
Solutes and Low Water Activity
Bacteriocins
Nisin
Natamycin
Ethanol as a Food Preservative
Modified Atmospheres and Vacuum Packaging
Surface Preservation for Fruits and Vegetables
Naturally Occurring Antimicrobial Systems
Starter and Protective Cultures
Legislative Aspects
Food Preservatives
Future Prospects.