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Handbook of natural antimicrobials for food safety and quality

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Handbook of natural antimicrobials for food safety and quality/ edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
other author:	Taylor, T. M.
Published:	Cambridge, England :Woodhead Publishing, : 2015.,
Description:	1 online resource (443 p.) :ill., tab. :
基督教聖經之智慧書導讀 :	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
Subject:	Anti-infective agents -
Online resource:	click for full text
ISBN:	9781782420347 (electronic bk.)

Handbook of natural antimicrobials for food safety and quality
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. 237..

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:

350626
Anti-infective agents

LC Class. No.: TP371.2 / .H363 2015eb

Dewey Class. No.: 664.028

Handbook of natural antimicrobials for food safety and quality
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050 4 $a TP371.2 $b .H363 2015eb
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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 $3 350626
650 0 $a Food preservatives $3 413899
650 0 $a Food $x Microbiology $3 413900
650 0 $a Food $x Safety measures $3 413901
700 1 $a Taylor, T. M. $q (T. Matthew) $3 413898
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 237. $3 388161
856 4 0 $u http://www.sciencedirect.com/science/book/9781782420347 $z click for full text