Food Analysis and Preservation

<p>This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina Greece over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical chemical and mostly microbiological agents. In this sense microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates toxicology nutritional content microbiology and more. </p><p></p><p>The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging essential oils chitosan ozonation irradiation bacteriocins etc.</p><p></p><p>This important book emphasizes the interrelationships between food analysis food processing and preservation and food microbiology which will be invaluable for food scientists around the world.</p>