Natural Food Antimicrobial Systems
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.
Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.
The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.
To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
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rrrl SECTIONI LACTOANTIMICROBIALS
Appendix Symbols and Abbreviations
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acetic acid acidilactici agar agents ajoene allicin amino acid antibacterial antibiotic antibodies antifungal antimicrobial antimicrobial activity antiviral Appl assay aureus avidin Bacillus bacteriocin binding Biochem bovine broth cells cheese chlorine chromatography cidal citric acid Clostridium colostrum compounds concentration culture disinfection effect enzyme Escherichia coli extract fermentation flavonoids Food Prot Food Sci garlic gene Gram-negative Gram-positive growth human immunity inactivation increased infection inhibition inhibitory interaction intestinal iron isolated lactate lactic acid bacteria Lactobacillus lactoferrin levels lipids Listeria monocytogenes lysozyme meat membrane mice microbial Microbiol microorganisms milk molecular molecules nisin organic ovotransferrin oxidation ozone pathogens pediocin PA-l/AcH Pediococcus peptide phosphate preservation probiotic production protein purification reduced reported reuterin sakacin Salmonella salt saponins serum sodium chloride Sofos sorbate sorbic acid specific spoilage spores Staphylococcus strains Streptococcus studies temperature tion treatment typhimurium ug/ml virus vitro yeast yolk