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Manzoor Ahmad Shah, Shabir Ahmad Mir - Natural Preservatives for Food, Häftad

Häftad, Engelska, 2024

Natural Preservatives for Food

Av Manzoor Ahmad Shah, Shabir Ahmad Mir

2009 kr

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Beskrivning
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.

  • Discusses the application of natural preservatives in different sectors of food industry
  • Explores the role of natural antioxidant, antibrowning, and antimicrobials in food industry
  • Covers the safety and regulatory status of natural preservatives
Produktinformation
  • Utgivningsdatum: 2024-11-13
  • Mått: 152 x 229 x undefined mm
  • Vikt: 540 g
  • Format: Häftad
  • Språk: Engelska
  • Antal sidor: 336
  • Förlag: Elsevier Science
  • ISBN: 9780323956147
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Mer information

Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars.Dr. Shabir Ahmad Mir obtained his PhD degree in food technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in food science and technology. Dr. Mir has published numerous international papers and book chapters and edited five books.

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