Natural Preservatives for Food

Natural Preservatives for Food, 1st Edition, presents an organized, technical examination of bio-based shelf-life extension methods for modern food production. The text provides food scientists, researchers, scholars, and food industry personnel with structured technical information needed to systematically evaluate bio-based alternatives to synthetic chemical preservatives.

The volume synthesizes scientific research regarding preservation compounds obtained from plant, microbial, and animal-based sources. It details how these active ingredients function as natural antioxidants, antibrowning agents, and antimicrobials, establishing the fundamental biological and chemical mechanisms that protect safety and quality parameters across primary food systems.

Edited by Dr. Manzoor Ahmad Shah of Government Degree College for Women, Anantnag, and Dr. Shabir Ahmad Mir of Government College for Women, Srinagar, this publication delivers a focused academic reference tailored for advanced undergraduate students, postgraduate scholars, and industrial product development teams seeking clear guidance on non-synthetic additives.