Academic Press Chitosan: Novel Applications in Food Systems

Chitosan Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications. Review Provides a detailed understanding of the uses of chitosan in food systems and food safety From the Back Cover <p><i>Chitosan Applications in Food Systems</i> is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation, and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, but also its potential applications and future prospects in food products.</p> About the Author Ioannis Savvaidis is a Professsor in the Department of Environmental Health, College of Health Sciences, University of Sharjah, United Arab Emirates. He is a graduate of London University (UK) and holder of a PhD Degree in Microbiology. He has been actively involved in teaching of various courses, related to Life and Health Sciences, including: General Microbiology, Food Microbiology, Food Quality Management, Food Toxicology and Food Preservation. His research interests include: Novel Techniques of Food Preservation, Use of Natural Antimicrobials in Food Safety and Quality, The Microbial Ecology of Traditional Mediterranean and Middle Eastern Foods, and especially Food Safety issues regarding the growth, survival and monitoring of food-borne pathogens in these Foods and Foods Products. He has published approximately 90 original research and review articles in peer reviewed international journals and has been a Special Issue Editor of the International Journal of Food Microbiology (ELSEVIER). He has been a visiting Professor for prestigious establishments in the Middle East and the Gulf area, including the American University of Beirut and Qatar University.