Handbook of Food Preservation Processing of food is no longer simple or straightforward but is a highly interdisciplinary science now. A number of new techniques have been developed to extend shelf-life, minimize risk, protect the environment and improve functional, sensory and nutritional properties. This second edition of the Handbook of Food Preservation emphasizes practical, cost-effective and safe strategies for implementing preservation techniques. It dissects the exact mode or mechanism involved in each method by highlighting the effects on the food’s properties. The book presents comprehensive preservation methods based on chemical and microbiological additives, such as fermentation and pH lowering agents. Food and Beverage Fermentation Technology The handbook presents a comprehensive overview and examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soya and vegetable food products. An international panel of experts from government, industry and academia provide an in-depth review of micro-organisms, fermentation history, quality assurance practices and manufacturing guidelines. This guide focuses on the quality of the final food product, flavour formation and new advances in starter cultures for dairy fermentations utilizing recent examples that depict the main species used, their traits and impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists and processors. For the above two publications, contact: CRC Press LLC, 6000 Broken Sound Parkway, NW, (Suite 300), Boca Raton, FL 33487, United States of America. Tel: +1 (561) 994 0555; Fax: +1 (561) 989 9732.