1st Edition
Novel Approaches in Biopreservation for Food and Clinical Purposes
Introduction to Biopreservation
Sara Arbulu and Enriqueta Garcia-Gutierrez
Biopreservation of Milk and Dairy Products
Lucía Fernández, Susana Escobedo, Ana Catarina Duarte, Seila Agún, Claudia Rendueles, Pilar García, Ana Rodríguez and Beatriz Martínez
Biopreservation of Vegetables
Bárbara Ramos, Teresa R.S. Brandão, Paula Teixeira and Cristina L.M. Silva
Biopreservation in Meat and Meat Products
Annada Das, Dipanwita Bhattacharya, Pramod Kumar Nanda, Santanu Nath and Arun K. Das
Biopreservation of Fish
Vida Šimat, Federica Barbieri, Chiara Montanari, Fausto Gardini, Danijela Skroza, Ivana Generalić Mekinić, Fatih Ozogul, Yesim Ozogul and Giulia Tabanelli
Biopreservation in Flours and Bread
Biljana Kovacevik, Sanja Kostadinović Veličkovska, Tuba Esatbeyoglu, Aleksandar Cvetkovski, Muhammad Qamar and João Miguel Rocha
Biopreservation of Beverages
Suchi Parvin Biki and Enriqueta Garcia-Gutierrez
Biopreservation in Medicines
Sanjogta Thapa Magar
Biopreservation of Cells and Tissues
Enriqueta Garcia-Gutierrez
Biopreservation of Gametes and Embryos against Microbiological Risk
José Luis Girela López and Enriqueta Garcia-Gutierrez
Biography
Dr. Enriqueta Garcia-Gutierrez, Dr. Natalia Gomez-Torres and Dr. Sara Arbulu are the editors of “Novel Approaches in Biopreservation for Food and Clinical Purposes”. They have developed their careers studying different aspects of food biopreservation in prestigious international food research centres and universities across Europe. In this book, they aim to make the new advances in food and clinical biopreservation accessible for those with interest in the area.
