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Handbook of natural antimicrobials f...

Taylor, T. M.

Handbook of natural antimicrobials for food safety and quality[electronic resource] /

紀錄類型:	書目-電子資源 : Monograph/item
杜威分類號:	664.028
書名/作者:	Handbook of natural antimicrobials for food safety and quality/ edited 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 agents - Handbooks, manuals, etc.
標題:	Food preservatives
標題:	Food - Case studies. - Microbiology
標題:	Food - Dictionaries. - Safety measures
ISBN:	9781782420347 (electronic bk.)
書目註:	Includes bibliographical references at the end of each chapters and index
摘要、提要註:	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
電子資源:	click for full text

Handbook of natural antimicrobials for food safety and quality[electronic resource] /
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:

406196
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[electronic resource] /
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020 $a 9781782420347 (electronic bk.)
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040 $a E7B $b eng $c E7B $d OCLCO $d YDXCP $d OPELS $d UIU $d COO $d DEBSZ
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050 4 $a TP371.2 $b .H363 2015eb
082 0 4 $a 664.028 $2 23
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
504 $a Includes bibliographical references at the end of each chapters and index
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
650 0 $a Anti-infective agents $v Handbooks, manuals, etc. $3 406196
650 0 $a Food preservatives $3 147517
650 0 $a Food $x Microbiology $v Case studies. $3 550156
650 0 $a Food $x Safety measures $v Dictionaries. $3 558985
700 1 $a Taylor, T. M. $q (T. Matthew) $3 659370
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 550122
856 4 0 $u http://www.sciencedirect.com/science/book/9781782420347 $z click for full text

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