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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 |
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| 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 |
Tabla de Contenidos:
- 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
- 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
- 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
- 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
- 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 ...
- 18
- Using natural antimicrobials to enhance the safety and quality of poultry