| Natural Antimicrobials in Food Safety and Quality Contributor(s): Rai, Mahendra (Editor), Chikindas, Michael L. (Editor) |
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ISBN: 1845937694 ISBN-13: 9781845937690 Publisher: Cabi OUR PRICE: $264.34 Product Type: Hardcover - Other Formats Published: December 2011 |
| Additional Information |
| BISAC Categories: - Health & Fitness | Diet & Nutrition - Food Content Guides - Technology & Engineering | Food Science - General - Medical | Pharmacology |
| Dewey: 615.792 |
| LCCN: 2011021521 |
| Physical Information: 1.1" H x 6.8" W x 9.6" (2.25 lbs) 500 pages |
| Themes: - Topical - Health & Fitness |
| Descriptions, Reviews, Etc. |
| Publisher Description: The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne 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. |
Contributor Bio(s): Chikindas, Michael L.: - Michael L. Chikindas is at Cook College, Rutgers University.Rai, Mahendra: - Mahendra Rai is Professor of Biotechnology, SGB Amravati University, India. |