Natural Antimicrobials in Food Safety and Quality
The demand of producing high-quality, safe (pathogen-free) food relies increasingly on natural sources of antimicrobials to inhibit food-spoilage organisms and food-borne pathogens and toxins. The discovery and development of new antimicrobials from natural sources for a wide range of application...
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| Ngôn ngữ: | English |
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CABI
2014
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oai:scholar.dlu.edu.vn:DLU123456789-370702023-11-11T05:04:37Z Natural Antimicrobials in Food Safety and Quality Rai, Mahendra Chikindas, Michael Quality Antimicrobials The demand of producing high-quality, safe (pathogen-free) food relies increasingly on natural sources of antimicrobials to inhibit food-spoilage organisms and food-borne pathogens and toxins. The discovery and development of new antimicrobials from natural sources for a wide range of applications requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. The book includes antimicrobials from microbial sources (bacteriophages, bacteria, algae and fungi), animal-derived products (milk proteins, chitosan and reduction of biogenic amines), plants and plant products (essential oils, phytochemicals and bioactive compounds). A separate section of the book covers natural antimicrobials for fresh products. New and emerging technologies (a database for bacteriocin and predictive modelling of antimicrobial efficacy) concerning antimicrobials have also been incorporated. The book could be considered essential reading for food technologists, microbiologists, biotechnologists, pharmacologists, botanists, agriculture specialists and those who believe in eco-friendly natural products. It should also be useful for postgraduate students and researchers. We are grateful to all the contributors for the submission of their valuable manuscripts. Mahendra Rai wishes to thank Aniket Gade, Alka Karwa, Ravindra Ade, Avinash Ingle, Dhyaneshwar Rathod, Alka Yadav, Vaibhav Tiwari, Jayendra Kesharwani, Swapnil Gaikwad, Shital Bonde, Sonal Birla and Shivaji Deshmukh for help in editing. The editors wish to thank Sarah Mellor for her encouragement and help in bringing out the book in the present form. We also thank Dr Geetika Sareen for suggestions during publication of the book. 2014-04-23T07:11:02Z 2014-04-23T07:11:02Z 2011 Book 978-1-84593-769-0 https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/37070 en application/pdf CABI |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Quality Antimicrobials |
| spellingShingle |
Quality Antimicrobials Rai, Mahendra Chikindas, Michael Natural Antimicrobials in Food Safety and Quality |
| description |
The demand of producing high-quality, safe (pathogen-free) food relies increasingly on natural
sources of antimicrobials to inhibit food-spoilage organisms and food-borne pathogens and
toxins. The discovery and development of new antimicrobials from natural sources for a wide
range of applications requires that knowledge of traditional sources for food antimicrobials is
combined with the latest technologies in identification, characterization and application. This
book explores some novel, natural sources of antimicrobials as well as the latest developments
in using well-known antimicrobials in food.
The book includes antimicrobials from microbial sources (bacteriophages, bacteria, algae
and fungi), animal-derived products (milk proteins, chitosan and reduction of biogenic
amines), plants and plant products (essential oils, phytochemicals and bioactive compounds).
A separate section of the book covers natural antimicrobials for fresh products. New and
emerging technologies (a database for bacteriocin and predictive modelling of antimicrobial
efficacy) concerning antimicrobials have also been incorporated.
The book could be considered essential reading for food technologists, microbiologists,
biotechnologists, pharmacologists, botanists, agriculture specialists and those who believe in
eco-friendly natural products. It should also be useful for postgraduate students and
researchers.
We are grateful to all the contributors for the submission of their valuable manuscripts.
Mahendra Rai wishes to thank Aniket Gade, Alka Karwa, Ravindra Ade, Avinash Ingle,
Dhyaneshwar Rathod, Alka Yadav, Vaibhav Tiwari, Jayendra Kesharwani, Swapnil Gaikwad,
Shital Bonde, Sonal Birla and Shivaji Deshmukh for help in editing.
The editors wish to thank Sarah Mellor for her encouragement and help in bringing out the
book in the present form. We also thank Dr Geetika Sareen for suggestions during publication
of the book. |
| format |
Book |
| author |
Rai, Mahendra Chikindas, Michael |
| author_facet |
Rai, Mahendra Chikindas, Michael |
| author_sort |
Rai, Mahendra |
| title |
Natural Antimicrobials in Food Safety
and Quality |
| title_short |
Natural Antimicrobials in Food Safety
and Quality |
| title_full |
Natural Antimicrobials in Food Safety
and Quality |
| title_fullStr |
Natural Antimicrobials in Food Safety
and Quality |
| title_full_unstemmed |
Natural Antimicrobials in Food Safety
and Quality |
| title_sort |
natural antimicrobials in food safety
and quality |
| publisher |
CABI |
| publishDate |
2014 |
| url |
https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/37070 |
| _version_ |
1782532943385722880 |