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Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; 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
3 - 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 6.4 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 8.1 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 14.1 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 ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910788069703321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
| Handbook of natural antimicrobials for food safety and quality / / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] |
| Edizione | [1st edition] |
| Pubbl/distr/stampa | Cambridge, England : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (443 p.) |
| Disciplina | 664.028 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food preservatives
Anti-infective agents Food - Microbiology Food - Safety measures |
| ISBN |
0-08-101399-X
1-78242-042-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FrontCover; 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
3 - 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 6.4 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 8.1 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 14.1 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 ... 18 - Using natural antimicrobials to enhance the safety and quality of poultry |
| Record Nr. | UNINA-9910821502003321 |
| Cambridge, England : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||