Isbn: 9781837073610 - food biopreservation: volume 9 (rsc foundations) (12 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health.…

Condición: New.

Condición: New. 2026. 1st Edition. paperback. . . . . .

Condición: New. 2026. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

Taschenbuch. Condición: Neu. Neuware - This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce. Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance. In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health. …

Condición: NEW.

Paperback. Condición: Brand New. 116 pages. 6.15x2.00x9.21 inches. In Stock.

Paperback. Condición: New. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health.…

Paperback. Condición: new. Paperback. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives one that supports both environmental stewardship and public health. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Paperback. Condición: Brand New. 116 pages. 6.15x2.00x9.21 inches. In Stock. This item is printed on demand.

Paperback. Condición: new. Paperback. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives one that supports both environmental stewardship and public health. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. …