Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation /

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Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing i...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Lacroix, Christophe
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : Woodhead Publishing, �2011.
Colección:Woodhead Publishing in food science, technology, and nutrition ; no. 201.
Temas:
Food > Preservation.
Food industry and trade.
Anti-infective agents.
Food > Microbiology.
Food Microbiology
Food Preservation
Anti-Infective Agents
Food Industry
Food-Processing Industry
Aliments > Conservation.
Antiinfectieux.
Aliments > Microbiologie.
Aliments > Industrie et commerce.
TECHNOLOGY & ENGINEERING > Food Science.
Anti-infective agents
Food industry and trade
Food > Microbiology
Food > Preservation
Acceso en línea:Texto completo
Tabla de Contenidos:
  • pt. I. Food biopreservation
  • pt. II. Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans
  • pt. III. Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages.

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