LEADER 04712nam 2200625 a 450 001 9910959631203321 005 20251116221046.0 010 $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(BIP)28923379 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 /$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 $aDescription based upon print version of record. 311 08$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. 330 $aThis book is focused on new researches pertaining to the following areas: herbs and spices commonly used in foods, bioactive compounds derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods. The data recorded through ethnopharmacological field studies are invaluable as these provide information on medicinal plants used to treat foodborne diseases. Pharmacognostic studies on certain plants have been included which provides basic data to help fixing-up their pharmacopoeial standards, thereby ensuring quality food additives. Other interesting topics include reviews on proposed mechanisms of actions of natural products as well as applications in the food industry. 410 0$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$01861805 701 $aIfesan$b Wumi$01861806 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910959631203321 996 $aApplications of natural products in food$94468015 997 $aUNINA LEADER 00904nam 2200277 450 001 996697072403316 005 20260109171301.0 100 $a20260109d1974----km y0itay5003 ba 101 0 $aita 102 $aIT 105 $ay 00 y 200 1 $aAcquisto in borsa di pacchetti azionari di controllo$ela nuova disciplina francese$fGaetano Castellano 210 $aMilano$cGiuffrè$d[1974] 215 $a277-278 p.$d25 cm 300 $aTitolo della copertina 300 $aEstratto da: Giurisprudenza commerciale, anno 1, fasc. 2 (1974) 606 0 $aOperazioni di borsa$2BNCF 676 $a332.64245 700 1$aCASTELLANO,$bGaetano$f<1935-1987>$0153811 801 0$aIT$bcba$gREICAT 912 $a996697072403316 951 $aXVI.7.Misc. 1364$b1383 FBUO$cXVI.7.Misc 959 $aBK 969 $aFBUO 996 $aAcquisto in borsa di pacchetti azionari di controllo$94523793 997 $aUNISA