Publisher's Synopsis
A guide to the effective practical use of food preservatives, covering the major antimicrobial food additives, acidification and the use of specific acidulants, and the use of salts, sugars and other solutes to lower the water activity within foods. A feature of the book is that the principal chapters contain not only practically useful data on the use of preservatives and their effects on target microorganisms, but also up-to-date summaries of the modes of action as far as these are known. In this way, many of the "rules and guidelines" for practical use are rationalized and more easily understood.;This book is for food technologists working in product development and quality control/quality assurance departments of companies involved in food production, distribution and sales. The book will be a useful reference work to those in government and industrially sponsored food research institutes and associations, and in universitites and colleges.
