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100   $a20130605d2011      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aProtective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation /$fedited by Christophe Lacroix
210   $aGreat Abington, Cambridge $cWoodhead Pub.$d2011
215   $a1 online resource (528 p.)
225 1 $aWoodhead Publishing series in food science, technology and nutrition,$x2042-8049 ;$vno. 201
300   $aDescription based upon print version of record.
311   $a1-84569-669-7 
320   $aIncludes bibliographical references and index.
327   $apt. 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.
330   $aConsumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture compone
410  0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 201.
606   $aAnti-infective agents
606   $aFood$xMicrobiology
606   $aFood$xSafety measures
606   $aFood preservatives
615  0$aAnti-infective agents.
615  0$aFood$xMicrobiology.
615  0$aFood$xSafety measures.
615  0$aFood preservatives.
676   $a664.028
701   $aLacroix$b Christophe$01328357
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004729703321
996   $aProtective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation$94390105
997   $aUNINA