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Handbook of natural antimicrobials for food safety and quality /
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in foo...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead Publishing, an imprint of Elsevier,
[2014]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn895247334 | ||
| 003 | OCoLC | ||
| 005 | 20231120111933.0 | ||
| 006 | m o d | ||
| 007 | cr |n||||||||| | ||
| 008 | 141114t20142015enk ob 001 0 eng d | ||
| 040 | |a IDEBK |b eng |e pn |c IDEBK |d N$T |d EBLCP |d CDX |d N$T |d OCLCQ |d OCLCF |d KNOVL |d DEBSZ |d OCLCQ |d E7B |d YDXCP |d OPELS |d UIU |d COO |d OCLCQ |d U3W |d D6H |d CEF |d RRP |d OCLCQ |d WYU |d CUY |d ZCU |d MERUC |d ICG |d DKC |d AU@ |d OCLCQ |d WURST |d SGP |d OCLCO |d OCL |d OCLCQ |d UPM |d OCLCQ |d OCLCO | ||
| 019 | |a 899004319 | ||
| 020 | |a 1322286868 |q (electronic bk.) | ||
| 020 | |a 9781322286860 |q (electronic bk.) | ||
| 020 | |a 9781782420422 |q (electronic bk.) | ||
| 020 | |a 1782420428 |q (electronic bk.) | ||
| 020 | |a 1782420347 | ||
| 020 | |a 9781782420347 | ||
| 035 | |a (OCoLC)895247334 |z (OCoLC)899004319 | ||
| 050 | 4 | |a TP371.2 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.028 |2 23 |
| 245 | 0 | 0 | |a Handbook of natural antimicrobials for food safety and quality / |c edited by T.M. Taylor. |
| 264 | 1 | |a Cambridge : |b Woodhead Publishing, an imprint of Elsevier, |c [2014] | |
| 264 | 4 | |c �2015 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead publishing series in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 520 | |a Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. | ||
| 505 | 0 | |a FrontCover; Related titles; Handbook of Natural Antimicrobials for Food Safety and Quality; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; 17 -- Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages; 1.2 Types of natural antimicrobials: animal sources; 1.3 Types of natural antimicrobials: plant sources; 1.6 Application of natural antimicrobials; 1.7 Conclusions; Part One -Types; 2 -- Plant extracts as antimicrobials in food products: types; 2.1 Introduction; Acknowledgment | |
| 505 | 8 | |a 3 -- Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications4 -- Bacteriophages as antimicrobials in food products: history, biology and application; 4.1 Introduction; 4.4 Bacteriophages as biocontrol agents in food; 5.4 Conclusion and future trends; 5 -- Bacteriophages as antimicrobials in food products: applications against particular pathogens; 6 -- Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action; Part Three -Using natural antimicrobials in particular foods | |
| 505 | 8 | |a 6.4 Effects of culture preparation and storage techniques on LAB8.4 Effects of molecular structure; 16.4 Orange and orange-based juices; References; References; 7 -- Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications; 16 -- Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages; 3.4 Extraction methods to maximize antimicrobial properties; 7.4 Methods for using LAB as biopreservatives in food; 1 -- The use of natural antimicrobials in food: an overview; 8 -- Chitosan as an antimicrobial in food products | |
| 505 | 8 | |a 8.1 IntroductionPart Two -Processing; Index; References; 10 -- Physical and chemical methods for food preservation using natural antimicrobials; 10.4 Biological application of natural antimicrobials; 11 -- Nanostructured and nanoencapsulated natural antimicrobials for use in food products; 11.4 Methods for characterization of nanostructures; 12 -- Modelling the effects of natural antimicrobials as food preservatives; 12.4 Types of models; 14.4 Edible films and coatings enriched with natural antimicrobials; References; 13.8 Conclusion and future trends; 13.1 Introduction; References | |
| 505 | 8 | |a 14.1 Introduction15.1 Introduction; References; 15 -- Using natural antimicrobials to enhance the safety and quality of milk; 15.4 Enhancing the safety and quality of egg-milk beverages using natural antimicrobials; 16.8 Tomato juices; 17.1 Introduction; 17.4 Beer; References; 9 -- Evaluating natural antimicrobials for use in food products; 13 -- Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of ... ; 14 -- Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: applicati ... | |
| 505 | 8 | |a 18 -- Using natural antimicrobials to enhance the safety and quality of poultry | |
| 650 | 0 | |a Anti-infective agents. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 0 | |a Food preservatives. | |
| 650 | 0 | |a Chemical preservatives. | |
| 650 | 6 | |a Antiinfectieux. |0 (CaQQLa)201-0001694 | |
| 650 | 6 | |a Aliments |x S�ecurit�e |x Mesures. |0 (CaQQLa)201-0362668 | |
| 650 | 6 | |a Aliments |x Conservateurs. |0 (CaQQLa)201-0034166 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Chemical preservatives |2 fast |0 (OCoLC)fst00853143 | |
| 650 | 7 | |a Anti-infective agents |2 fast |0 (OCoLC)fst00810345 | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Food preservatives |2 fast |0 (OCoLC)fst00930992 | |
| 650 | 7 | |a Food |x Safety measures |2 fast |0 (OCoLC)fst00930602 | |
| 653 | 0 | 0 | |a voedselproducten |
| 653 | 0 | 0 | |a food products |
| 653 | 0 | 0 | |a voedselveiligheid |
| 653 | 0 | 0 | |a food safety |
| 653 | 0 | 0 | |a voedselkwaliteit |
| 653 | 0 | 0 | |a food quality |
| 653 | 0 | 0 | |a voedseladditieven |
| 653 | 0 | 0 | |a food additives |
| 653 | 0 | 0 | |a antimicrobial properties |
| 653 | 1 | 0 | |a Food Quality and Safety |
| 653 | 1 | 0 | |a Kwaliteit van levensmiddelen, voedselveiligheid |
| 700 | 1 | |a Taylor, T. M., |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 9781782420347 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781782420347 |z Texto completo |