application of alternative food-preservation - Bentham Science

Università degli Studi della Basilicata
Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali
Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
Prof. Patrizia Romano
Tel: +39-0971-205576 Fax +39-0971-205686, E-mail: patrizia.romano@unibas.it
Object: Book “APPLICATION OF ALTERNATIVE FOOD-PRESERVATION TECHNOLOGIES TO
ENHANCE FOOD SAFETY AND STABILITY” EDITED BY A. BEVILACQUA, M.R. CORBO, M.
SINIGAGLIA
FOREWORD
Preservation is a continuous struggle against pathogens and spoiling microorganisms to maintain food safety at
high quality levels; in additional, there is also a trend towards green consumerism, i.e. the consumption of foods
with high levels of nutrients and nutraceutical compounds without chemical preservatives.
This e-book can be considered as a suitable answer to the consumer demand, as it offers some useful alternatives
to traditional thermal processing, focusing both on the antimicrobial effectiveness of the proposed approaches
and a description of their effects on food structure and health. Moreover, the chapters on the key-concepts of risk
assessment and mathematical modeling of microbiological data, along with the two appendices on the microencapsulation
and non-conventional atmospheres, add some important topics for food microbiologists.
It is quite impressive to note that the editors and authors have tried to capture a wide and dynamic topic in a
series of captivating chapters, highlighting on newly emerging technologies, protocols, methodologies and
approaches, advantages, new school of thoughts from around the world, potential future prospects and also
negative criticism that is associated with some frontier development of green consumerism.
I think that the e-book will be beneficial to students and researchers in different fields of food microbiology and
technology; I wish the authors and editors great success and hope that this book will be the 1st work of a new
editorial series.
Potenza, 1 st February 2010
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