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Food Preservatives

Overview of attention for book
Cover of 'Food Preservatives'

Table of Contents

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    Book Overview
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    Chapter 1 Major, new, and emerging food-poisoning and food-spoilage microorganisms
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    Chapter 2 Major preservation technologies
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    Chapter 3 Acidulants and low pH
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    Chapter 4 Organic acids and esters
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    Chapter 5 Sulfite
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    Chapter 6 Nitrite
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    Chapter 7 Solutes and low water activity
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    Chapter 8 Bacteriocins — Nisin
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    Chapter 9 Natamycin
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    Chapter 10 Ethanol as a food preservative
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    Chapter 11 Modified atmospheres and vacuum packaging
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    Chapter 12 Surface preservation for fruits and vegetables
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    Chapter 13 Naturally occurring antimicrobial systems
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    Chapter 14 Starter and protective cultures
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    Chapter 15 Legislative aspects
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    Chapter 16 Food preservatives — future prospects
Attention for Chapter 3: Acidulants and low pH
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