عنوان

Natural antimicrobials for the minimal processing of foods /

شابک

0203508246

شابک

1855736691

شابک

6610373248

شابک

9780203508244

شابک

9781855736696

شابک

9786610373246

شابک اشتباه

0849317533

شابک اشتباه

1280373245

شابک اشتباه

1855737035

شابک اشتباه

9780849317538

شابک اشتباه

9781280373244

شابک اشتباه

9781855737037

شماره

b741822

عنوان اصلي

Natural antimicrobials for the minimal processing of foods /

نام عام مواد

[Book]

نام نخستين پديدآور

edited by Sibel Roller.

محل نشرو پخش و غیره

Cambridge :

نام ناشر، پخش کننده و غيره

Woodhead,

تاریخ نشرو بخش و غیره

2003.

نام خاص و کميت اثر

1 online resource (xvi, 306 pages) :

ساير جزييات

illustrations

عنوان فروست

Woodhead publishing in food science and technology

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

Cover -- Contents -- Contributor contact details -- 1 Introduction -- 1.1 The food safety challenge and the need for new preservatives -- 1.2 Antimicrobial activity: laboratory results vs practical applications -- 1.3 A futile search for the magic bullet' -- 1.4 Beyond the hurdle concept: multifactorial food preservation -- 1.5 Microbial resistance -- 1.6 How the book is organised -- 1.7 References -- 2 Nisin in multifactorial food preservation -- 2.1 Introduction -- 2.2 Structure and biosynthesis -- 2.3 Properties -- 2.4 Spectrum of activity and mode of action -- 2.5 Current uses -- 2.6 New applications and the multifactorial approach -- 2.7 Physical treatments -- 2.8 Microbiological treatments -- 2.9 Chemical treatments -- 2.10 Conclusions -- 2.11 References -- 3 Nisin in the decontamination of animal products -- 3.1 Introduction -- 3.2 Overview of current meat decontamination practices -- 3.3 The need for alternative decontamination treatments -- 3.4 Factors affecting nisin activity in meat -- 3.5 Decontamination using nisin -- 3.6 Future prospects -- 3.7 References -- 4 Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria -- 4.1 Introduction: the lactic acid bacteria (LAB) -- 4.2 Bacteriocin-producing lactic acid bacteria -- 4.3 Class II bacteriocins and cystibiotics of lactic acid bacteria -- 4.4 Mode of bactericidal action of cystibiotics -- 4.5 Antibacterial potency and spectrum of activity -- 4.6 Immunity and resistance to cystibiotics -- 4.7 Production and purification of cystibiotics -- 4.8 Applications -- 4.9 Safety and legal status -- 4.10 Conclusions -- 4.11 References -- 5 Natamycin: an effective fungicide for food and beverages -- 5.1 Introduction -- 5.2 Chemical and physical properties -- 5.3 Mechanism of action -- 5.4 Sensitivity of moulds and yeasts to natamycin -- 5.5 Resistance -- 5.6 Applications -- 5.7 Toxicology -- 5.8 Regulatory status for use in foods -- 5.9 Future prospects -- 5.10 References -- 6 Organic acids -- 6.1 Introduction -- 6.2 Organic acids in complex food systems -- 6.3 Organic acids in meat decontamination -- 6.4 Development of acid resistance in microorganisms -- 6.5 Legislation, labeling and consumer acceptance -- 6.6 Future trends -- 6.7 References -- 7 Antimicrobials from animals -- 7.1 Introduction -- 7.2 Iron-chelators -- 7.3 Enzymes -- 7.4 Immunoglobulins -- 7.5 Applications in food -- 7.6 Toxicology -- 7.7 Legislation and labeling -- 7.8 Future prospects -- 7.9 References -- 8 Chitosan: new food preservative or laboratory curiosity? -- 8.1 Introduction -- 8.2 The antimicrobial properties of chitosan in vitro -- 8.3 The antimicrobial properties of chitosan in foods and beverages -- 8.4 Chitosan in combination with traditional preservatives -- 8.5 Conclusions and future prospects -- 8.6 References -- 9 Antimicrobials from herbs and spices -- 9.1 Introduction -- 9.2 Barriers to the adoption of flavouring substances as antimicrobials in foods -- 9.3 Methodological issues -- 9.4 Studies in vitro -- 9.5 Applications in food -- tidtid.

بدون عنوان

0

متن يادداشت

Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials together with their applications in food processing. There are chapters on antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods.

عنوان

Natural antimicrobials for the minimal processing of foods.

شماره استاندارد بين المللي کتاب و موسيقي

0849317533

موضوع مستند نشده

Anti-infective agents.

موضوع مستند نشده

Food additives.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

Anti-Infective Agents.

موضوع مستند نشده

Food Additives.

موضوع مستند نشده

Food Microbiology.

موضوع مستند نشده

Food Preservation.

موضوع مستند نشده

Anti-infective agents.

موضوع مستند نشده

Food additives.

موضوع مستند نشده

Food-- Microbiology.

موضوع مستند نشده

KNDF

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Roller, Sibel.

تاريخ عمليات

20201204023847.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y