LEADER 05867nam 2200733 450 001 9910821502003321 005 20200520144314.0 010 $a0-08-101399-X 010 $a1-78242-042-8 035 $a(CKB)2670000000575032 035 $a(EBL)1849108 035 $a(SSID)ssj0001410135 035 $a(PQKBManifestationID)11840961 035 $a(PQKBTitleCode)TC0001410135 035 $a(PQKBWorkID)11360570 035 $a(PQKB)11323067 035 $a(CaSebORM)9781782420347 035 $a(Au-PeEL)EBL1849108 035 $a(CaPaEBR)ebr10988917 035 $a(CaONFJC)MIL659966 035 $a(OCoLC)895247334 035 $a(MiAaPQ)EBC1849108 035 $a(EXLCZ)992670000000575032 100 $a20141129h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of natural antimicrobials for food safety and quality /$fedited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] 205 $a1st edition 210 1$aCambridge, England :$cWoodhead Publishing,$d2015. 210 4$dİ2015 215 $a1 online resource (443 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition ;$vNumber 269 300 $aDescription based upon print version of record. 311 $a1-322-28686-8 311 $a1-78242-034-7 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFrontCover; 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 327 $a3 - 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 327 $a6.4 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 327 $a8.1 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 327 $a14.1 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 ... 327 $a18 - Using natural antimicrobials to enhance the safety and quality of poultry 330 $aNatural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vNumber 269. 606 $aFood preservatives 606 $aAnti-infective agents 606 $aFood$xMicrobiology 606 $aFood$xSafety measures 615 0$aFood preservatives. 615 0$aAnti-infective agents. 615 0$aFood$xMicrobiology. 615 0$aFood$xSafety measures. 676 $a664.028 702 $aTaylor$b T. M. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910821502003321 996 $aHandbook of natural antimicrobials for food safety and quality$94024314 997 $aUNINA