Natural Antimicrobials for the Minimal Processing of Foods - 1st Edition - ISBN: 9781855736696, 9781855737037

Natural Antimicrobials for the Minimal Processing of Foods

1st Edition

Editors: S Roller
Hardcover ISBN: 9781855736696
eBook ISBN: 9781855737037
Imprint: Woodhead Publishing
Published Date: 1st July 2003
Page Count: 320
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Table of Contents

Nisin in multifactorial food preservation; Nisin in the decontamination of animal products; Bacteriocins other than nisin: The pediocin-like cystibiotics of lactic acid bacteria; Natamycin: An effective fungicide for food and beverages; Organic acids; Antimicrobials from animals; Chitosan: New food preservative of laboratory curiosity? Antimicrobials from herbs and spices; Natural antimicrobials in postharvest storage of fresh fruits and vegetables; Plant antimicrobials combined with conventional preservatives for fruit products; Edible coatings containing natural antimicrobials for processed foods; Natural antimicrobials in combination with gamma irradiation; Natural antifungal agents for bakery products; Regulations: New food additives, ingredients and processes.


Description

Nisin in multifactorial food preservation; Nisin in the decontamination of animal products; Bacteriocins other than nisin: The pediocin-like cystibiotics of lactic acid bacteria; Natamycin: An effective fungicide for food and beverages; Organic acids; Antimicrobials from animals; Chitosan: New food preservative of laboratory curiosity? Antimicrobials from herbs and spices; Natural antimicrobials in postharvest storage of fresh fruits and vegetables; Plant antimicrobials combined with conventional preservatives for fruit products; Edible coatings containing natural antimicrobials for processed foods; Natural antimicrobials in combination with gamma irradiation; Natural antifungal agents for bakery products; Regulations: New food additives, ingredients and processes.

Key Features

  • Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques
  • Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives
  • A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality

Readership

Those in the food industry in charge of developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality


Details

No. of pages:
320
Language:
English
Copyright:
© Woodhead Publishing 2003
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781855737037
Hardcover ISBN:
9781855736696

Reviews

The text will be a valuable resource for quality professionals., Food Australia
…presents both detailed and theoretical information as well as appied examples, making it a valuable reference tool for food industry professionals., Carbohydrate Polymers
…references at the end of each chapter are comprehensive. The book will serve well as a reference guide., Food Australia


About the Editors

S Roller Editor

Professor Sibel Roller is Head of Human Sciences at Thames Valley University. She is a leading expert in the field of natural antimicrobials, and has edited a number of books, including Genetic Modification in the Food Industry and Handbook of Fat Replacers.

Affiliations and Expertise

Thames Valley University, UK