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Marination: A Novel Technology to Improve the Quality and Safety of Foods
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Marination: A Novel Technology to Improve the Quality and Safety of Foods
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 their applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting existing technologies to improve the quality of foods and extend shelf-life, the book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers.
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.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| To be released | September 1, 2026 |
| ISBN13 | 9780443220753 |
| Publishers | Elsevier Science Publishing Co Inc |
| Pages | 480 |
| Dimensions | 150 × 220 × 10 mm · 720 g (Weight (estimated)) |
| Editor | Osaili, Tareq (Department of Clinical Nutrition and Dietetics, University of Sharjah, Sharjah, United Arab Emirates; Professor, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan) |
| Editor | Savvaidis, Ioannis (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) |
