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 resistan...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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CRC Press LLC
2011
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| Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25640 |
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oai:scholar.dlu.edu.vn:DLU123456789-256402012-03-03T04:22:22Z Natural food antimicrobial systems Naidu, A.S. Hóa học 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. 2011-09-12T09:02:43Z 2011-09-12T09:02:43Z 2000 Book 0-8493-2047-X https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25640 en application/pdf CRC Press LLC |
| institution |
Thư viện Trường Đại học Đà Lạt |
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Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Naidu, A.S. Natural food antimicrobial systems |
| description |
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. |
| format |
Book |
| author |
Naidu, A.S. |
| author_facet |
Naidu, A.S. |
| author_sort |
Naidu, A.S. |
| title |
Natural food antimicrobial systems |
| title_short |
Natural food antimicrobial systems |
| title_full |
Natural food antimicrobial systems |
| title_fullStr |
Natural food antimicrobial systems |
| title_full_unstemmed |
Natural food antimicrobial systems |
| title_sort |
natural food antimicrobial systems |
| publisher |
CRC Press LLC |
| publishDate |
2011 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25640 |
| _version_ |
1819810653431398400 |