Natural Preservatives for Food

Dr. Manzoor Ahmad Shah works as an Assistant Professor at the Government Degree College for Women, Anantnag, Jammu and Kashmir, India. He has received MSc (food technology) degree with Gold Medal from Islamic University of Science & Technology, Awantipora, India, and PhD (food technology) from Pondicherry University, Puducherry, India. Dr. Shah has published numerous papers and book chapters and edited two books. He is an active reviewer for several international scientific journals of repute. He has attended several national and international conferences, workshops, and seminars. Dr. Shabir Ahmad Mir obtained his PhD degree in food technology from Pondicherry University, Puducherry, India. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. He has received the Best PhD Thesis Award 2016 for outstanding research work by the Whole Grain Research Foundation. He has organized several conferences and workshops in food science and technology. Dr. Mir has published numerous international papers and book chapters and edited five books.

Introduction to natural preservatives for food
Safety and regulatory status of natural preservatives
Microbial based preservatives
Chemistry of natural preservatives
Encapsulation and delivery of natural preservatives
Natural preservatives for meat and meat products
Natural preservatives for poultry and poultry products
Natural preservatives for fish and seafood
Natural preservatives for dairy products
Natural preservatives for fruits and vegetables
Natural preservatives for oils and fats
Natural preservatives for beverages