Handbook of natural antimicrobials for food safety and quality / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others].

Format:

Book

Contributor:

Taylor, T. M., editor.

Series:

Woodhead Publishing in food science, technology, and nutrition ; Number 269.

Woodhead Publishing Series in Food Science, Technology and Nutrition ; Number 269

Language:

English

Subjects (All):

Food preservatives.

Anti-infective agents.

Food--Microbiology.

Food.

Food--Safety measures.

Physical Description:

1 online resource (443 p.)

Edition:

1st edition

Place of Publication:

Cambridge, England : Woodhead Publishing, 2015.

Language Note:

English

System Details:

text file

Summary:

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

Contents:

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

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on print version record.

ISBN:

0-08-101399-X

1-78242-042-8

OCLC:

895247334