Progress in Food Preservation

Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products.
The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering:
Novel decontamination techniques
Novel preservation techniques
Active and atmospheric packaging
Food packaging
Mathematical modelling of food preservation processes
Natural preservatives
This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.