Full Description
Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods.
Composed of 12 chapters, the title covers marination types and its applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting the existing technologies to improve the quality of foods and to extend its shelf-life. The book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers. Marination and mathematical models combined with spectroscopic techniques is also presented in the book. Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.
Contents
1. Marination - types, definitions, history of marinades
2. Marination of meats (camel, beef, chicken, pork)
3. Marination of fish/seafood (salmon, fillets, octopus, prawns, etc.)
4. Marination of plant-based fresh produce (tofu, vegetables, etc.)
5. Marination of dairy-based products (mainly cheese)
6. Marination and technologies to improve the quality of foods
7. Marination and technologies to extend the shelf-life of foods
8. Marination in reassuring the food safety of perishable foods
9. Marination as a preservation technology of ready-to-eat/sous vide meals
10. Marination as a technology to produce novel foods for consumers
11. Marination and mathematical models combined with spectroscopic techniques
12. Marination and its effects on polycyclic aromatic hydrocarbons and heterocyclic amines formation in meats
