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Více informací o knize Natural Antimicrobials in Food Safety and Quality

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Anotace knihy

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. It is suitable for researchers in food science and technology, applied microbiology, libraries, secondary market in industry, and consultants.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Natural Antimicrobials in Food Safety and Quality
• Autor: Mahendra Rai, Michael L. Chikindas
• Jazyk: Angličtina
• Vazba: Pevná
• Počet stran: 384
• EAN: 9781845937690
• ID: 05099300
• Nakladatelství: CABI Publishing
• Hmotnost: 1020 g
• Rozměry: 244 × 172 × 29 mm
• Datum vydání: 01. February 2011

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