Handbook of Natural Antimicrobials for Food Safety and Quality

Natural additives are increasingly favoured over synthetic ones 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 as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives 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. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Relazione

"...focuses on new developments to enhance the quality, safety, applications, and effectiveness of natural antimicrobials in food." -- IFIS

Dettagli sul prodotto

• Autori: Matt Taylor
• Con la collaborazione di: M Taylor (Editore), Matt Taylor (Editore), M. Taylor (Editore)
• Editore: ELSEVIER SCIENCE BV
• Contenuto: Libro
• Forma del prodotto: Copertina rigida
• Data pubblicazione: 07.11.2014
• Categoria: Scienze naturali, medicina, informatica, tecnica > Tecnica > Tecnica chimica
• EAN: 9781782420347
• ISBN: 978-1-78242-034-7
• Numero di pagine: 442
• Serie: Woodhead Publishing; Woodhead Publishing Series in Food Science, Technology and Nutrition; Woodhead Publishing Series in Food Science, Technology and Nutrition