Natural antimicrobials in food safety and quality / edited by Mahendra Rai, Michael Chikindas.

Format:

Book

Contributor:

Rai, Mahendra.

Chikindas, Michael.

C.A.B. International.

Language:

English

Subjects (All):

Anti-infective agents.

Food--Microbiology.

Food.

Food--Safety measures.

Food preservatives.

Anti-Infective Agents.

Biological Products.

Food Microbiology.

Food Preservatives.

Medical Subjects:

Anti-Infective Agents.

Biological Products.

Food Microbiology.

Food Preservatives.

Genre:

Electronic books.

Physical Description:

1 online resource (xiii, 368 pages) : illustrations

Place of Publication:

Wallingford, Oxfordshire, UK ; Cambridge, MA : CABI, [2011]

System Details:

text file

Summary:

This book, inclusive of 22 chapters, provides a comprehensive discussion on the use of natural antimicrobials in the food industry for enhancing overall food safety and quality. In particular, specific chapters are devoted to the discussion of bacteriophages and bacterial antimicrobial compounds, algae-derived antimicrobials, fungi-derived secondary antimicrobial metabolites, antimicrobials derived from animal byproducts, and naturally-occurring antimicrobials derived from plants and plant products. Chapters discussing the reduction of biogenic amines in meat products, as well as an online database for natural antimicrobials, are also included. This book will be of valuable resource for professionals engaged in the food industry and academe, as well as for students of food-related courses.

Contents:

Naturally occuring biocides in the food industry / Deepak Acharya, Jose Luis Rios, and Mahendra Rai

Bacteriophages and phage-encoded proteins : prospects in food quality and safety / P. García ... [and others]

A survey of antimicrobial activity in lactic acid bacteria of different origin / Ljubisa Topisirovic ... [and others]

Bacteriocins for bioprotection of foods / Antonio Gálvez ... [and others]

Bacterial antimicrobial peptides and food preservation / Maria do Carmo de Freire Bastos and Hilana Ceotto

Microbial fermentation for food preservation / Yuanxia Sun ... [and others]

Antimicrobial compounds from algae for food safety / Mohamed Faid

Antimicrobial secondary metabolites from fungi for food safety / Maira Peres de Carvalho and Wolf-Rainer Abraham

Antimicrobial films and coatings from milk proteins / Khaoula Khwaldia

Antimicrobial and preservative effects of chitosan in food / Mendel Friedman and Vijay K Juneja

Reduction of biogenic amine levels in meat and meat products / C. Ruiz-Capillas, A.M. Herrero and F. Jimenez-Colmenero

Biogenic amines in wine and vinegar : role of starter culture in its inhibition / Isabel M.P.L.V.O. Ferreira and Olívia Pinho

Natural inhibitors of food-borne fungi from plants and microorganisms / Mehdi Razzaghi-Abyaneh and Masoomeh Shams-Ghahfarokhi

Application of plant based antimicrobials in food preservation / B.K. Tiwari ... [and others]

Essential oils and their components for the control of phytopathogenic fungi

That affect plant health and agri-food quality and safety / Caterina Morcia ... [and others]

Fruit postharvest disease control by plant bioactive compounds / Mari M., Neri F., and Bertolini P

Antimicrobials from wild edible plants of Nigeria / Oyetayo Victor Olusegun

Natural antimicrobials compounds to preserve quality and assure safety of fresh horticultural produce / Gustavo A. González-Aguilar ... [and others]

Biological approach for control of human pathogens on produce / William F. Fett, Ching-Hsing Liao, and Bassam A. Annous

Antimicrobial and other biological effects of garcinia plants used in food and herbal medicine / Govind J. Kapadia and G. Subba Rao

Predictive modelling of antimicrobial effects of natural aromatic compounds in model and food systems / Nicoletta Belletti ... [and others]

Database mining for bacteriocin discovery / Riadh Hammami ... [and others].

Notes:

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: Natural antimicrobials in food safety and quality.

ISBN:

1-84593-769-4

OCLC:

758671405

Access Restriction:

Restricted for use by site license.