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Natural Food Antimicrobial Systems

Editat de A.S. Naidu
en Limba Engleză Paperback – 30 iun 2020
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.

Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.

The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.

To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
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Specificații

ISBN-13: 9780367398453
ISBN-10: 0367398451
Pagini: 818
Dimensiuni: 174 x 246 x 51 mm
Greutate: 1.52 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States

Public țintă

Professional Reference

Cuprins

Overview. Lacto-Antimicrobials. Lactoferrin. Lactoperoxidase. Lactoglobulins. Lactolipids. Ovo-Antimicrobials. Lysozyme. Ovotransferrin. Ovoglobulin IgY. Avidin. Phyto-Antimicrobials. Phyto-phenols. Saponins. Flavonoids. Thiosulfinates. Catechins. Glucosinolates. Agar. Bacto-Antimicrobials. Probiotics. Nisin. Pediocin. Reuterin. Sakacin. Acid-Antimicrobials. Lactic Acid. Sorbic Acid. Acetic Acid. Citric Acid. Milieu-Antimicrobials. Sodium Chloride. Polyphosphates. Chloro-cides. Ozone. Appendix. Index.

Descriere

To satisfy the rapidly changing global market, the food processing industry continuously needs new technologies in food science. Designed as a reference for academia and corporate R & D, this book offers in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, efficacy, and biotechnology.