Handbook of natural antimicrobials for food safety and quality [electronic resource] / edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]
- 其他作者：
- 其他題名：
- Woodhead Publishing in food science, technology, and nutrition ;
- Woodhead Publishing series in food science.
- 出版： Cambridge, England : Woodhead Publishing 2015.
- 叢書名： Woodhead publishing series in food science, technology and nutrition ;number 269
- 主題： Anti-infective agents. , Food preservatives , Food--Microbiology. , Food--Safety measures.
- ISBN： 9781782420347 (electronic bk.)
- URL：
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- 書目註：Includes bibliographical references at the end of each chapters and index
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讀者標籤：
- 系統號： 005235937 | 機讀編目格式
館藏資訊
摘要註
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