000			03074nam a22005655i 4500
001			978-1-4939-2029-7
003			DE-He213
005			20160615105735.0
007			cr nn 008mamaa
008			141020s2014 xxu| s |||| 0|eng d
020			_a9781493920297 _9978-1-4939-2029-7
024	7		_a10.1007/978-1-4939-2029-7 _2doi
049			_aAlfaisal Main Library
050		4	_aTP248.65.F66
072		7	_aTDCT _2bicssc
072		7	_aTEC012000 _2bisacsh
082	0	4	_a641.3 _223
082	0	4	_a664 _223
100	1		_aGalvez, Antonio. _eauthor.
245	1	0	_aFood Biopreservation _h[electronic resource] / _cby Antonio Galvez, María José Grande Burgos, Rosario Lucas López, Rubén Pérez Pulido.
264		1	_aNew York, NY : _bSpringer New York : _bImprint: Springer, _c2014.
300			_aVI, 118 p. _bonline resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aSpringerBriefs in Food, Health, and Nutrition, _x2197-571X
505	0		_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.
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.
650		0	_aChemistry.
650		0	_aBiochemical engineering.
650		0	_aFood _xBiotechnology.
650		0	_aNutrition.
650	1	4	_aChemistry.
650	2	4	_aFood Science.
650	2	4	_aBiochemical Engineering.
650	2	4	_aNutrition.
655		7	_aElectronic books. _2local
700	1		_aGrande Burgos, María José. _eauthor.
700	1		_aLucas López, Rosario. _eauthor.
700	1		_aPérez Pulido, Rubén. _eauthor.
710	2		_aSpringerLink (Online service)
773	0		_tSpringer eBooks
776	0	8	_iPrinted edition: _z9781493920280
830		0	_aSpringerBriefs in Food, Health, and Nutrition, _x2197-571X
856	4	0	_uhttp://ezproxy.alfaisal.edu/login?url=http://dx.doi.org/10.1007/978-1-4939-2029-7
912			_aZDB-2-CMS
942			_2lcc _cEBOOKS
999			_c269815 _d269815