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 foo...
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| Online Access: |
Full text (MCPHS users only) |
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| Other Authors: | |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Woodhead Publishing, an imprint of Elsevier,
2014
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Local Note: | ProQuest Ebook Central |
| Summary: | 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. |
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| Physical Description: | 1 online resource |
| Bibliography: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 1322286868 9781322286860 9781782420422 1782420428 1782420347 9781782420347 |
