Title: Food Biodeterioration and Preservation
Author: Gary S. Tucker (Editor)
Edition: 1st
Language: English
Publisher: Springer
Dimensions: 6.1 x 0.89 x 9.25 inches
ISBN-10: 3540717235
ISBN-13: 978-3540717236
Publication Date: March 13, 2008
Print Length: 468 pages

Explore the complex processes of food biodeterioration and the innovative strategies to preserve your culinary creations. This comprehensive guide delves into microorganisms, chemical reactions, and physical factors that cause food spoilage. Key features include recent research findings, practical applications in industry, and advanced preservation techniques. Highlighted benefits: enhance food safety, extend shelf life, reduce waste, ensure quality, promote sustainable practices. Essential for food scientists, researchers, professionals, students, and anyone passionate about preserving the freshness and integrity of their food.