Food Preservatives supports the continued safe and effective use of preservatives.

It gives detailed information on the practical use of the major antimicrobial preservatives.

Uniquely, Food Preservatives couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy.

Contents

1. Major, New and Emerging Food-Poisoning and Food-Spoilage Microorganisms
2. Major Preservation Technologies
3. Acidulants and Low pH
4. Organic Acids and Esters
5. Sulfite
6. Nitrite
7. Solutes and Low Water Activity
8. Bacteriocins - Nisin
9. Natamycin
10. Ethanol as a Food Preservative
11. Modified Atmospheres and Vacuum Packaging
12. Surface Preservation for Fruits and Vegetables
13. Naturally Occurring Antimicrobial Systems
14. Starter and Protective Cultures
15. Legislative Aspects
16. Food Preservatives—Future Prospects

Index

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ORDER NOW Food Preservatives Second edition edited by Nicholas J. Russell 2003 • 386 pages • $208.00 + shipping Texas residents please add 6.75 % sales tax