Handbook of Natural Antimicrobials for Food Safety and Quality

This book PDF is perfect for those who love Technology & Engineering genre, written by M Taylor and published by Elsevier which was released on 04 November 2014 with total hardcover pages 442. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Handbook of Natural Antimicrobials for Food Safety and Quality books below.

Handbook of Natural Antimicrobials for Food Safety and Quality
Handbook of Natural Antimicrobials for Food Safety and Quality
Author : M Taylor
File Size : 44,6 Mb
Publisher : Elsevier
Language : English
Release Date : 04 November 2014
ISBN : 9781782420422
Pages : 442 pages
Get Book

Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor Book PDF 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 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. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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

Get Book
Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality by Mahendra Rai

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials

Get Book
Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality by Mahendra Rai,Michael Chikindas

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials

Get Book
Natural Antimicrobials for the Minimal Processing of Foods

Natural Antimicrobials for the Minimal Processing of Foods by S Roller

Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food

Get Book
Food Safety in China

Food Safety in China by Joseph Jwu-Shan Jen,Junshi Chen

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety

Get Book
Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology by Arti Gupta,Ram Prasad

The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is

Get Book
Natural Compounds as Antimicrobial Agents

Natural Compounds as Antimicrobial Agents by Carlos M. Franco ,Beatriz Vázquez Belda

The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple

Get Book
Natural Antimicrobial Agents

Natural Antimicrobial Agents by Jean-Michel Mérillon,Céline Riviere

Documenting the latest research in the field of different pathogenic organisms, this book presents the current scenario about promising antimicrobials in the following areas: Part I. Plants as source of antibacterials, Part II. Naturally occurring antifungal natural products, Part III. Antiparasitic natural products, Part IV. Antiviral natural products. Renowned scientists

Get Book