Marination

Name: Marination
Brand: Elsevier Science
SKU: 9780443220753
Price: 713.07 RON
Availability: PreOrder

A Novel Technology to Improve the Quality and Safety of Foods

Autor: Ioannis Savvaidis, Tareq Osaili

Limbă:

Legare: Carte broșată

Editura: Elsevier Science

Disponibilitate: Nou în așteptare

Ediția 01. 11. 2026

713.07 lei

Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest develo...

Informații despre carte

Autor

Ioannis Savvaidis, Tareq Osaili

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2026

Pagini

480

EAN

9780443220753

ISBN

0443220751

Enbook ID

50042206

Editura

Elsevier Science

Dimensiuni

152 x 229

Descriere completă

Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods.

Composed of 12 chapters, the title covers marination types and its applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting the existing technologies to improve the quality of foods and to extend its shelf-life. The book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers. Marination and mathematical models combined with spectroscopic techniques is also presented in the book. Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

Covers marinade-applied research, bridging food safety issues and potential applications for the food industry
Thoroughly explores marination as a preservation treatment of foods, to be used in improving food quality and food safety
Addresses solutions on novel eco-friendly natural marinating antimicrobial agents

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Marination

A Novel Technology to Improve the Quality and Safety of Foods

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