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...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
2003
|
| Ausgabe: | Second Edition |
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext |
| Zusammenfassung: | 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 preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a 'healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives |
| Beschreibung: | 1 Online-Ressource (XVI, 380 p) |
| ISBN: | 9780387300429 |
| DOI: | 10.1007/978-0-387-30042-9 |
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| 245 | 1 | 0 | |a Food Preservatives |c edited by N. J. Russell, Grahame W. Gould |
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| 520 | |a 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 preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a 'healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives | ||
| 650 | 4 | |a Chemistry | |
| 650 | 4 | |a Food Science | |
| 650 | 4 | |a Chemistry/Food Science, general | |
| 650 | 4 | |a Microbiology | |
| 650 | 4 | |a Biochemistry, general | |
| 650 | 4 | |a Chemistry | |
| 650 | 4 | |a Food / Biotechnology | |
| 650 | 4 | |a Biochemistry | |
| 650 | 4 | |a Microbiology | |
| 700 | 1 | |a Russell, N. J. |4 edt | |
| 700 | 1 | |a Gould, Grahame W. |4 edt | |
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Datensatz im Suchindex
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| ctrlnum | (ZDB-2-CMS)978-0-387-30042-9 (OCoLC)1050948414 (DE-599)BVBBV045151762 |
| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-0-387-30042-9 |
| edition | Second Edition |
| format | Electronic eBook |
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| id | DE-604.BV045151762 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:06Z |
| institution | BVB |
| isbn | 9780387300429 |
| language | English |
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| spelling | Food Preservatives edited by N. J. Russell, Grahame W. Gould Second Edition Boston, MA Springer US 2003 1 Online-Ressource (XVI, 380 p) txt rdacontent c rdamedia cr rdacarrier 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 preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a 'healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives Chemistry Food Science Chemistry/Food Science, general Microbiology Biochemistry, general Food / Biotechnology Biochemistry Russell, N. J. edt Gould, Grahame W. edt Erscheint auch als Druck-Ausgabe 9781475710069 https://doi.org/10.1007/978-0-387-30042-9 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Food Preservatives Chemistry Food Science Chemistry/Food Science, general Microbiology Biochemistry, general Food / Biotechnology Biochemistry |
| title | Food Preservatives |
| title_auth | Food Preservatives |
| title_exact_search | Food Preservatives |
| title_full | Food Preservatives edited by N. J. Russell, Grahame W. Gould |
| title_fullStr | Food Preservatives edited by N. J. Russell, Grahame W. Gould |
| title_full_unstemmed | Food Preservatives edited by N. J. Russell, Grahame W. Gould |
| title_short | Food Preservatives |
| title_sort | food preservatives |
| topic | Chemistry Food Science Chemistry/Food Science, general Microbiology Biochemistry, general Food / Biotechnology Biochemistry |
| topic_facet | Chemistry Food Science Chemistry/Food Science, general Microbiology Biochemistry, general Food / Biotechnology Biochemistry |
| url | https://doi.org/10.1007/978-0-387-30042-9 |
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