LEADER 03949nam 2200601 a 450 001 9910823630103321 005 20240410171710.0 010 $a1-61668-370-8 035 $a(CKB)2560000000069046 035 $a(EBL)3020207 035 $a(SSID)ssj0000466975 035 $a(PQKBManifestationID)12185074 035 $a(PQKBTitleCode)TC0000466975 035 $a(PQKBWorkID)10484750 035 $a(PQKB)10879597 035 $a(MiAaPQ)EBC3020207 035 $a(Au-PeEL)EBL3020207 035 $a(CaPaEBR)ebr10676338 035 $a(OCoLC)923663119 035 $a(EXLCZ)992560000000069046 100 $a20100222d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aApplications of natural products in food$b[electronic resource] /$fSupayang Piyawan Voravuthikunchai and Wumi Ifesan 205 $a1st ed. 210 $aNew York $cNova Science Publishers, Inc.$dc2010 215 $a1 online resource (195 p.) 225 1 $aFood science and technology 225 1 $aNovinka 300 $aDescription based upon print version of record. 311 $a1-60876-998-4 320 $aIncludes bibliographical references and index. 327 $aIntro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES. 327 $aChapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page. 410 0$aFood science and technology series (Nova Science Publishers) 410 0$aNovinka (Series) 606 $aFood additives 606 $aNatural products 615 0$aFood additives. 615 0$aNatural products. 676 $a641.3/08 700 $aVoravuthikunchai$b Supayang Piyawan$01686851 701 $aIfesan$b Wumi$01686852 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910823630103321 996 $aApplications of natural products in food$94059901 997 $aUNINA