The book Analytical Techniques for Food Biopreservation is a detailed handbook about the various food-preservation techniques that are based on the use of antimicrobial compounds and natural metabolites for the preservation of various food products. It reflects on various innovations in the use of biopreservation techniques in the food industry that have proven to be environmentally friendly as compared to the conventional techniques and produce food that has an extend shelf life, as well as better sensory and nutritional content.
