Overview

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.

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9780323956147

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Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active reviewer for the journals-LWT-Food Science & Technology, Food Packaging and Shelf life, Food Research International and many other scientific journals of repute. He has attended several national and international conferences, workshops and seminars. Dr. Shabir Ahmad Mir obtained his PhD 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, book chapters, and edited five books.

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