Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation / / edited by Christophe Lacroix

• Pubblicazione: Great Abington, Cambridge, : Woodhead Pub., 2011
• Descrizione fisica: 1 online resource (528 p.)
• Disciplina: 664.028
• Soggetto topico: Anti-infective agents; Food - Microbiology; Food - Safety measures; Food preservatives
• Altri autori: LacroixChristophe
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. 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.
• Sommario/riassunto: Consumers 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
• Titolo autorizzato: Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation
• ISBN: 1-61344-369-2; 0-85709-052-6
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911004729703321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 201.