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Food Biopreservation

  • Antonio Galvez
  • María José Grande Burgos
  • Rosario Lucas López
  • Rubén Pérez Pulido

Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Table of contents

  1. Front Matter
    Pages i-vi
  2. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 1-2
  3. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 3-14
  4. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 15-22
  5. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 23-47
  6. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 49-69
  7. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 71-73
  8. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 75-89
  9. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 91-112
  10. Antonio Gálvez, Rosario Lucas López, Rubén Pérez Pulido, María José Grande Burgos
    Pages 113-118

About this book

Introduction

The 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.

Keywords

Bacteriocins Biopreservation Dairy products Food preservation Meat products

Authors and affiliations

  • Antonio Galvez
    • 1
  • María José Grande Burgos
    • 2
  • Rosario Lucas López
    • 3
  • Rubén Pérez Pulido
    • 4
  1. 1.Health Sciences Department, Microbiology Division, Faculty Experimental SciencesUniversity of JaenJaenSpain
  2. 2.Health Sciences Department, Microbiology Fac. Experimental SciencesUniversity of JaenJaenSpain
  3. 3.Health Sciences Department, Microbiology Fac. Experimental SciencesUniversity of JaenJaenSpain
  4. 4.Health Sciences Department, Microbiology Fac. Experimental SciencesUniversity of JaenJaenSpain

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-2029-7
  • Copyright Information The Author(s) 2014
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4939-2028-0
  • Online ISBN 978-1-4939-2029-7
  • Series Print ISSN 2197-571X
  • Series Online ISSN 2197-5728
  • Buy this book on publisher's site
Industry Sectors
Pharma
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Biotechnology
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