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Food preservation and safety of natural products /
| Cote: | Libro Electrónico |
|---|---|
| Auteurs principaux: | , |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
London :
Academic Press,
[2022]
|
| Sujets: | |
| Accès en ligne: | Texto completo |
Table des matières:
- Introduction
- Food ecology and microbial food spoilage
- Microbial food contamination and foodborne diseases
- Enumeration of foodborne microorganisms
- Conventional preservation and preservatives
- Natural bioactive compounds in food production and preservation
- Incorporation of natural products in food
- Green technology in food processing and preservation
- Natural active components in smart food packaging system
- Natural polymers as food packaging materials
- Lactic acid bacteria and bacteriocins as biopreservatives
- Bacteriophage: a potential biocontrol agent
- Antimicrobial peptides in food preservation
- Natural polymers and hydrocolloids application in food
- Natural products as functional food
- Legislations on the use natural product
- Valorization of natural industrial agrofood by-products
- Nanotechnology and nanomaterial delivery in the food system.