Antimicrobials in Food

Herausgeber: David, Jairus R. D.; Taylor, T. Matthew; Davidson, P. Michael

• Broschiertes Buch

Produktbeschreibung

For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.

Produktdetails

• Food Science and Technology
• Verlag: Taylor & Francis Ltd
• 4 ed
• Seitenzahl: 810
• Erscheinungstermin: 19. Dezember 2022
• Englisch
• Abmessung: 255mm x 182mm x 50mm
• Gewicht: 1518g
• ISBN-13: 9780367509835
• ISBN-10: 0367509830
• Artikelnr.: 67370321

Inhaltsangabe

Food Antimicrobials - An Introduction. Methods for Activity Assay and
Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and
Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin.
Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens.
Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with
Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds -
Plant Sources. Naturally Occurring Compounds - Animal Sources. Sanitizers.
Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle
Technology Approaches to Food Preservation. Practical Application of Food
Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.