Table of Contents
Table of Contents
Preface
Chapter 1. Microbial Inactivation by Non-Thermal Technologies for Food Preservation
Guillermo Cebrián and Santiago Condón (Food Technology, Faculty of Veterinary Medicine of Zaragoza, Agro-Alimentary Institute of Aragon-IA2, Universidad de Zaragoza-CITA, Zaragoza, Spain)
Chapter 2. Phage Therapy in Food Hygiene
Pilar Cortés and Montserrat Llagostera (Department of Genetics and Microbiology, University of Barcelona, Barcelona, Spain)
Chapter 3. The Use of Bioprotective Cultures
Giuseppe Comi and Lucilla Iacumin (Department of Agro Food, Environmental and Animal Science, University of Udine, Italy)
Chapter 4. The Use of Probiotics in the Food Industry
Ana Maria Gomes, José Carlos Andrade and Ana Cristina Freitas (CBQF – Center for Biotechnology and Fine Chemistry – Associated Laboratory, School of Biotechnology, Catholic University of Portugal, Porto, Portugal, and others)
Chapter 5. Antibacterial Substances as Biopreservatives in Foods
Ana Rodríguez, Beatriz Martínez and Pilar García (Institute of Dairy Products of Asturias (IPLA-CSIC). DairySafe Group, Amandi, Spain)
Chapter 6. The Use of Natural Antioxidants to Replace Chemical Antioxidants in Foods
José M. Lorenzo, Paulo Eduardo S. Munekata, Juliana C. Baldin, Daniel Franco, Rubén Domínguez and Marco A. Trindade (Meat Technological Center of Galicia, Ourense, Spain, and others)
Chapter 7. Natural Substances as Substitutes for Chemical Additives
Sidonia Martínez, Juan A. Centeno and Javier Carballo (Area of Food Technology, Faculty of Sciences, University of Vigo, Ourense, Spain)
Chapter 8. Salt Reduction Strategies in Meat Products Made from Whole Pieces
Rubén Domínguez, Mirian Pateiro, Cristina Pérez-Santaescolástica, Paulo Eduardo S. Munekata and José M. Lorenzo (Technological Center of Meat Galicia, Ourense, Spain, and others)
Chapter 9. Strategies to Reduce the Salt Content in Fermented Meat Products
Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos and Marise Aparecida Rodrigues Pollonio (Federal University of Santa Maria, Rio Grande do Sul, Brazil, and others)
Chapter 10. Strategies for Fat Reduction and Improvement of Emulsified Meat Products
Lucas Marchetti, Alicia N. Califano and Silvina C. Andrés (Center for Research and Development in Food Cryotechnologys (CIDCA) CONICET, CIC.PBA, Faculty of Exact Sciences, National University of La Plata (UNLP), La Plata, Argentina)
Chapter 11. The Use of Microencapsulation by Spray-Drying and Its Application in Meat Products
Daniel Franco, Teresa Antequera, Samantha Cristina de Pinho, Estefanía Jiménez, Trinidad Pérez-Palacios, Carmen Sílvia Fávaro-Trindade and Jose Manuel Lorenzo (Meat Technology centre of Galicia, Ourense, Spain, and others)
Chapter 12. Transgenic (Genetically Modified) Foods: Risks and Opportunities
Gema Nieto and Gaspar Ros (University of Murcia, Murcia, Spain)
About the Editors
Index