Unavailable
Unavailable
Unavailable
Ebook259 pages7 hours
Natural Antimicrobials for the Minimal Processing of Foods
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.
After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.
With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.
After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.
With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.
- Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques
- Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives
- A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality
Unavailable
Related to Natural Antimicrobials for the Minimal Processing of Foods
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Food Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Advances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratings
Related ebooks
Nanostructured Biomaterials for Cranio-Maxillofacial and Oral Applications Rating: 5 out of 5 stars5/5It’s All about Nutrition: Saving the Health of Americans Rating: 0 out of 5 stars0 ratingsAdvances in Biotechnology for Food Industry Rating: 0 out of 5 stars0 ratingsBayesian Networks: A Practical Guide to Applications Rating: 3 out of 5 stars3/5Bioaffinity Chromatography Rating: 0 out of 5 stars0 ratingsPsychopharmacology: An Introduction Rating: 5 out of 5 stars5/5Smart Nanocarriers Bearing Docetaxel for Improved Chemotherapy Cancer Rating: 0 out of 5 stars0 ratingsMicroscopic Colitis Rating: 0 out of 5 stars0 ratingsBioequivalence Studies in Drug Development: Methods and Applications Rating: 0 out of 5 stars0 ratingsPractical Investigation of Infertility Rating: 0 out of 5 stars0 ratingsLife Science Quest for Middle Grades, Grades 6 - 8 Rating: 0 out of 5 stars0 ratingsStatistics for Biomedical Engineers and Scientists: How to Visualize and Analyze Data Rating: 0 out of 5 stars0 ratingsFood, Agriculture, and Environmental Law Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsCardiothoracic Care for Children and Young People: A Multidisciplinary Approach Rating: 0 out of 5 stars0 ratingsAdditives for Coatings Rating: 5 out of 5 stars5/5Research Methodology in the Medical and Biological Sciences Rating: 5 out of 5 stars5/5Animal and Translational Models for CNS Drug Discovery: Reward Deficit Disorders Rating: 0 out of 5 stars0 ratingsAdvanced Practice in Critical Care: A Case Study Approach Rating: 0 out of 5 stars0 ratingsDesign and Optimization in Organic Synthesis Rating: 3 out of 5 stars3/5Peonies of the World: Part III Phylogeny and Evolution Rating: 0 out of 5 stars0 ratingsThe Genus Erythronium Rating: 0 out of 5 stars0 ratingsPreparation of Solid Catalysts Rating: 0 out of 5 stars0 ratingsIntraoperative Radiotherapy for Breast Cancer Rating: 0 out of 5 stars0 ratingsModel Organisms in Drug Discovery Rating: 0 out of 5 stars0 ratingsChromatography of Mycotoxins: Techniques and Applications Rating: 0 out of 5 stars0 ratingsGaucher Disease Rating: 0 out of 5 stars0 ratingsMicroporous and Mesoporous Solid Catalysts Rating: 0 out of 5 stars0 ratings
Food Science For You
The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Baked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsCanning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsThe Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsSurvival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsTasty: The Art and Science of What We Eat Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratings
Reviews for Natural Antimicrobials for the Minimal Processing of Foods
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews