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Handbook of natural antimicrobials f...

Taylor, T. M.

Handbook of natural antimicrobials for food safety and quality

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of natural antimicrobials for food safety and qualityedited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
其他作者:	Taylor, T. M.
出版者:	Cambridge, England :Woodhead Publishing,2015.
面頁冊數:	1 online resource (443 p.) :ill., tab.
標題:	Anti-infective agentsHandbooks, manuals, etc.
電子資源:	click for full text
ISBN:	9781782420347 (electronic bk.)

Handbook of natural antimicrobials for food safety and quality
Handbook of natural antimicrobials for food safety and quality[electronic resource] /edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others] - Cambridge, England :Woodhead Publishing,2015. - 1 online resource (443 p.) :ill., tab. - Woodhead Publishing series in food science, technology and nutrition ;number 269. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references at the end of each chapters and index

Natural additives are increasingly favoured over syntheticones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such asbacteriocins are used in, for example, edible preservativefilms, in food packaging and in combination with syntheticpreservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products

ISBN: 9781782420347 (electronic bk.)Subjects--Topical Terms:

442452
Anti-infective agents
--Handbooks, manuals, etc.

LC Class. No.: TP371.2 / .H363 2015eb

Dewey Class. No.: 664.028

Handbook of natural antimicrobials for food safety and quality
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245 0 0 $a Handbook of natural antimicrobials for food safety and quality $h [electronic resource] / $c edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
260 $a Cambridge, England : $b Woodhead Publishing, $c 2015.
300 $a 1 online resource (443 p.) : $b ill., tab.
490 1 $a Woodhead Publishing series in food science, technology and nutrition ; $v number 269
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520 $a Natural additives are increasingly favoured over syntheticones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such asbacteriocins are used in, for example, edible preservativefilms, in food packaging and in combination with syntheticpreservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products
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650 0 $a Food preservatives $3 752477
650 0 $a Food $x Microbiology $v Laboratory manuals. $3 488160
650 0 $a Food $x Safety measures $v Dictionaries. $3 649464
700 1 $a Taylor, T. M. $q (T. Matthew) $3 752476
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 619209
856 4 0 $u http://www.sciencedirect.com/science/book/9781782420347 $z click for full text