In this book, the reader will find useful information about the causes that lead to the qualitative deterioration and alterations in food, as well as the various methods of processing and preserving food that can produce products of exceptional quality, safe for consumer health, and capable of being maintained without unwanted changes and alterations.

Specifically, the content of the book includes:

• The methods of processing and preserving food through thermal treatment
• The methods of preserving food at low temperatures
• The methods of processing and preserving by removing water from food
• The preservation of food through exposure to ionizing radiation
• The fermentations applied in food production and a brief overview of their representative products
• The natural and chemical antimicrobial agents, antioxidants, and anti-browning agents used as preservatives
• The latest non-thermal methods of processing and preserving food particularly suitable for the production of "minimally processed foods"
• Finally, the principles of multi-barrier technology applied in improving traditional products and in developing new ones.