Natural Food Preservatives

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Jenny Stanford Publishing
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About the Author

Sourish Bhattacharya is a senior scientist at the Central Salt and Marine Chemicals Research Institute of the Council of Scientific and Industrial Research (CSIR-CSMCRI), Gujarat, India. He completed his BTech in biotechnology from the West Bengal University of Technology, Kolkata; MTech in fermentation technology from the Institute of Chemical Technology, Mumbai; and PhD from CSIR-CSMCRI, India. He has a strong background in the areas of biochemical engineering and microalgal biotechnology, including microalgal biofuel, biopolymers, and nutraceuticals for therapeutic applications. Dr Bhattacharya has published 22 papers and 11 book chapters and has 3 patents to his credit.

Heba Hassan Abd-El Azim Salama is a professor at the Dairy Science Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt. She completed her PhD in 2013 in dairy science and technology from the Faculty of Agriculture, Ain Shams University, Egypt. Prof. Salama has a versatile scientific experience in dairy chemistry, dairy analysis, development of new dairy products, and encapsulation of bioactives in dairy-based nanomaterials. She has published more than 45 articles in national and international journals and was ambassador for Bentham Science Publishers during 2019-2021. She has two patents to her credit, earned in 2017 and 2021.