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Elsevier

Chitosan

Novel Applications in Food Systems

  • 1 Edición - 8 de marzo de 2023
  • Última edición
  • Editor: Ioannis Savvaidis
  • Idioma: Inglés

Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented… Leer más

Descripción

Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications.

Puntos claves

  • Explains the role of chitosan nanoparticles to fight against food pathogens
  • Provides the latest developments on chitosan and food packaging, especially on active food packaging chitosan film production
  • Presents chitosan research as a natural antimicrobial to enhance food safety
  • Includes nutritional aspects of chitosan used in food applications

De interès para

Researchers and scientists in R&D. Food scientists, technologists, engineers, safety and quality assurance, food analysists. Academics/grad students in Advanced Food Technology or Food Safety

Índice

1. Application of chitosan in active food packaging

2. Chitosan-based coatings and plant extracts

3. Chitosan nanoparticles as used against food pathogens

4. Chitosan nanoparticles with essential oils in food preservation

5. Chitosan as an antimicrobial agent to increase shelf life of foods

6. Application of chitosan on seafood safety and quality

7. Chitosan and use of pomegranate-based films in foods

8. Chitosan: a potential antimicrobial agent to enhance microbial safety and shelf life of salad dips and ethnic foods

9. Chitosan and hurdle technologies to extend the shelf life or reassure the safety of food formulations and ready-to-eat/cook preparations/meals

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 8 de marzo de 2023
  • Idioma: Inglés

Sobre el editor

IS

Ioannis Savvaidis

Ioannis Savvaidis is currently a Professor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates, and also in the Department of Chemistry, University of Ioannina, Greece. He is a graduate of London University (UK) and holder of PhD in Microbiology. He has published approximately 100 original research and review articles in peer-reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University. Published 1 book for Elsevier and 1 book is in the proof-stage (Elsevier).
Afiliaciones y experiencia
Professor, Department of Environmental Health Sciences, College of Health Sciences, University of Sharjah, Sharjah, United Arab Emirates; Department of Chemistry, University of Ioannina, Ioannina, Greece

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