Journal of Food and Nutrition Research
Food preservation has been a hot topic in the last few decades. There are many traditional preservation techniques such as freezing, sterilization, drying. Besides these techniques, use of natural preservatives is a common way to provide safe food. The food industry has been using preservatives which are of chemical origin. The side effects of chemical compounds have raised consumer concerns. Therefore, these days consumers demand natural products in processed foods. These products are plant derived, e.g., spice or herbs, animal derived, e.g., lysozyme, lactoperoxidase, etc., and also microbial metabolites, e.g., nisin. These naturally derived preservatives have been assessed for their efficacy in food preservation. Natural antimicrobials can be used with other hurdles in multifactor food preservation systems. There are some factors should be taken into account in the use of natural antimicrobials. Physical and chemical properties of the antimicrobial or composition of food and the target microorganisms can be mentioned in this context. This special issue will focus on recent advances in plant, animal or microbial derived preservatives for their use in foods.
About the issue
Specific topics of interest include but are not limited to:
1. Natural antimicrobials of plant origin
2. Animal derived antimicrobials
3. GRAS microbial metabolites
4. Natural antimicrobials in hurdle technology
Submission Deadline: June 01, 2015Notification of Acceptance: October 01, 2015Final Version Due: December 01, 2015Special Issue Publishing Date: December 15, 2015
Chief Guest Editor
Dr. Evrim GUNES ALTUNTASAnkara University, Biotechnology Institute, Ankara-TurkeyEmail: email@example.com
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