Natural Preservatives for Food

Helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book acts as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.

Key Topics

- Discusses the application of natural preservatives in different sectors of food industry

- Explores the role of natural antioxidant, antibrowning, and antimicrobials in food industry

- Covers the safety and regulatory status of natural preservatives