02791nam 2200589 a 450 991100472970332120200520144314.01-61344-369-20-85709-052-6(CKB)3410000000000038(EBL)1582334(OCoLC)866448880(SSID)ssj0000613464(PQKBManifestationID)11356285(PQKBTitleCode)TC0000613464(PQKBWorkID)10587332(PQKB)11768811(MiAaPQ)EBC1582334(EXLCZ)99341000000000003820130605d2011 uy 0engur|n|---|||||txtccrProtective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation /edited by Christophe LacroixGreat Abington, Cambridge Woodhead Pub.20111 online resource (528 p.)Woodhead Publishing series in food science, technology and nutrition,2042-8049 ;no. 201Description based upon print version of record.1-84569-669-7 Includes bibliographical references and index.pt. I. Food biopreservation -- pt. II. Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans -- pt. III. Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages.Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture componeWoodhead Publishing in food science, technology, and nutrition ;no. 201.Anti-infective agentsFoodMicrobiologyFoodSafety measuresFood preservativesAnti-infective agents.FoodMicrobiology.FoodSafety measures.Food preservatives.664.028Lacroix Christophe1328357MiAaPQMiAaPQMiAaPQBOOK9911004729703321Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation4390105UNINA