Natural Antimicrobials in Food Safety and Quality

This book PDF is perfect for those who love Anti-infective agents genre, written by Mahendra Rai and published by CABI which was released on 01 February 2011 with total hardcover pages 382. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Natural Antimicrobials in Food Safety and Quality books below.

Natural Antimicrobials in Food Safety and Quality

Author	: Mahendra Rai
File Size	: 52,6 Mb
Publisher	: CABI
Language	: English
Release Date	: 01 February 2011
ISBN	: 1845937821
Pages	: 382 pages

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Natural Antimicrobials in Food Safety and Quality by Mahendra Rai Book PDF Summary

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 is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Natural Antimicrobials in Food Safety and Quality by Mahendra Rai

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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

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Antimicrobials in Food by P. Michael Davidson,John N. Sofos,A. Larry Branen

Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:

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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

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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

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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

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Antimicrobial Food Packaging by Jorge Barros-Velazquez

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (

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Food Preservation by Alexandru Grumezescu

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they

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