Handbook of Natural Antimicrobials for Food Safety and Quality

Nonfiction, Health & Well Being, Medical, Medical Science, Microbiology, Science & Nature, Technology, Food Industry & Science
Cover of the book Handbook of Natural Antimicrobials for Food Safety and Quality by , Elsevier Science
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Author: ISBN: 9781782420422
Publisher: Elsevier Science Publication: November 4, 2014
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782420422
Publisher: Elsevier Science
Publication: November 4, 2014
Imprint: Woodhead Publishing
Language: English

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
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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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