The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation. Implications of preservative approaches on food texture and sensorial quality are also discussed along with technology related hurdles commonly encountered in the field. The book should be very useful for food producers and microbiologists.

Supercritical fluid technology can be seen as a green and environmentally friendly alternative to conventional. Current information on these topics is spread through different publications in different peer-reviewed journals. The editors were therefore of the opinion that this information should be gathered in an Ebook which presents some reviews on these topics which should be of major interest not only for the academia but also for the industry.

INTRODUCTION <p></p> This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. <p></p> Key Features: <p></p> - Covers a wide range of natural and synthetic food additives <p></p> - Covers health related topics relevant to food additives <p></p> - Chapters are organized into specific, easy-to-read topics <p></p> - Provides bibliographic references for further reading <p></p> This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.

Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with bioactive compounds and nutraceuticals. Thousands of dietary phytochemicals, such as flavonoids, phenolic acids, glucosinolates, terpenes and alkaloids, have been identified and categorized further according to a diverse array of biochemical properties. Many of these phytochemicals have been hypothesized to reduce the risk of several pathological conditions which include life threatening diseases such as heart disease and cancer, to name a few. Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters is a 2 book set which presents a summary of different classes of phytochemicals commonly found in common edible food sources. Each chapter details the general chemical structures of compounds, naturally present in specific fruits, vegetables and grains, their biological importance and mechanisms of action. The book set is an essential handbook for anyone interested in the natural product chemistry of these common crops. Part 1 of this set covers details about different fruits (banana, citrus fruits, pears, etc.). Part 2 covers legumes, nuts, seeds and cereals.

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. <p></p> The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products. <p></p> [Series intro] <p></p> Current Developments in Food and Nutrition Research is a reference series intended for a multidisciplinary readership (researchers, students, and general readers) interested in subjects ranging from food science and technology to nutritional biochemistry and gastronomy.