Antimicrobials In Food Science And Technology
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Antimicrobials In Food Science And Technology
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Author : Arti Gupta
language : en
Publisher: CRC Press
Release Date : 2023-11-20
Antimicrobials In Food Science And Technology written by Arti Gupta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-20 with Science categories.
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition, it also provides a variety of photographs, diagrams, and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described, emphasizing collaborative measures of control. Advanced topics in the volume include food processing, food security, preservation, nutritional analysis, quality control, and maintenance as well as good manufacturing practices in the food industries. Students, research scientists, academicians, and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology, food microbiology, fermentation technology, ethnopharmacology, toxicology, microbial/medicinal plant products, and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials, natural and synthetic, with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection
Antimicrobials In Food
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Author : P. Michael Davidson
language : en
Publisher: CRC Press
Release Date : 2020-11-10
Antimicrobials In Food written by P. Michael Davidson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-10 with Business & Economics categories.
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Antimicrobials In Food
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Author : P. Michael Davidson
language : en
Publisher: CRC Press
Release Date : 2005-04-28
Antimicrobials In Food written by P. Michael Davidson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-28 with Technology & Engineering categories.
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Handbook Of Natural Antimicrobials For Food Safety And Quality
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Author : M Taylor
language : en
Publisher: Elsevier
Release Date : 2014-11-04
Handbook Of Natural Antimicrobials For Food Safety And Quality written by M Taylor and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Technology & Engineering categories.
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
Naturally Occurring Antimicrobials In Food
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Author : Council for Agricultural Science and Technology
language : en
Publisher: Council for Agricultural Science & Technology (Cast)
Release Date : 1998
Naturally Occurring Antimicrobials In Food written by Council for Agricultural Science and Technology and has been published by Council for Agricultural Science & Technology (Cast) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Food additives categories.
Natural Antimicrobials In Food Safety And Quality
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Author : Mahendra Rai
language : en
Publisher: CABI
Release Date : 2011-02-01
Natural Antimicrobials In Food Safety And Quality written by Mahendra Rai and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-01 with Anti-infective agents categories.
The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application 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.
Antimicrobials In Food Third Edition
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Author : P. Michael Davidson
language : en
Publisher: CRC Press
Release Date : 2005-04-28
Antimicrobials In Food Third Edition written by P. Michael Davidson and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-28 with Technology & Engineering categories.
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.
Food Packaging And Preservation
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Author : Amit K. Jaiswal
language : en
Publisher: Academic Press
Release Date : 2023-11-24
Food Packaging And Preservation written by Amit K. Jaiswal and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-24 with Technology & Engineering categories.
Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products. Thoroughly explores the application of nanomaterials, nanocomposites, antimicrobial materials from natural sources, and emerging non-thermal processing technologies Covers nanomaterials, natural extracts and their usage in micro and nanoemulsion form Examines non- thermal processing methods and their combinations for food packaging and food preservation
Natural Antimicrobials For The Minimal Processing Of Foods
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Author : Sibel Roller
language : en
Publisher: CRC Press
Release Date : 2003-07-14
Natural Antimicrobials For The Minimal Processing Of Foods written by Sibel Roller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-14 with Technology & Engineering categories.
Natural Antimicrobials for the Minimal Processing of Foods discusses their practical application in food preservation. Topics covered include: the use of bacteriocins in preserving animal and other food products; the current and future uses of certain preservatives; and the use of natural antimicrobials in edible coatings. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications. With its practical emphasis and authoritative coverage, this book will be a standard work for the food industry in developing new preservation systems that extend the shelf life of foods without compromising safety or sensory quality.
Natural Food Antimicrobial Systems
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Author : A.S. Naidu
language : en
Publisher: CRC Press
Release Date : 2000-06-21
Natural Food Antimicrobial Systems written by A.S. Naidu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-21 with Technology & Engineering categories.
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. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.