Food Biopreservatives Of Microbial Origin
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Food Biopreservatives Of Microbial Origin
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2019-07-23
Food Biopreservatives Of Microbial Origin written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-23 with Science categories.
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.
Food Biopreservatives Of Microbial Origin
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2019-07-23
Food Biopreservatives Of Microbial Origin written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-23 with Science categories.
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.
Food Preservatives
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Author : Nicholas J. Russell
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Food Preservatives written by Nicholas J. Russell and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Food Additives
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Author : Geethi Pamunuwa
language : en
Publisher:
Release Date : 2017
Food Additives written by Geethi Pamunuwa and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Microbiology categories.
Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.
Fundamental Food Microbiology
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2007-10-08
Fundamental Food Microbiology written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-08 with Science categories.
Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging
Fundamental Food Microbiology Third Edition
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2003-12-17
Fundamental Food Microbiology Third Edition written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12-17 with Technology & Engineering categories.
Just as the previous editions of this highly regarded text responded to the transitions of their time, the third edition reflects the current evolution of food microbiology and explores the most recent developments in the discipline. Completely revised and updated, Fundamental Food Microbiology, Third Edition includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance (such as Helicobacter pylori and BSE), and control by novel processing technologies. A new chapter addresses foodborne disease concerns in ready-to-eat foods, and an expanded chapter on microbial stress investigates the importance of stress response in foods. The book features updated coverage of spoilage bacteria in refrigerated foods, presents new sections on fresh-cut fruits and vegetables, and includes questions and selected readings at the end of each chapter. Providing comprehensive information on the interactions of microorganisms and food, this timely resource enhances understanding of food microbiology in a logical and concise manner. It will be a valuable reference for professionals and students involved in food and microbiology.
Fundamental Food Microbiology Fifth Edition
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Author : Bibek Ray
language : en
Publisher: CRC Press
Release Date : 2013-11-26
Fundamental Food Microbiology Fifth Edition written by Bibek Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-26 with Technology & Engineering categories.
The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
Natural Food Preservatives
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Author : Sourish Bhattacharya
language : en
Publisher: CRC Press
Release Date : 2023-11-16
Natural Food Preservatives written by Sourish Bhattacharya and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-16 with Technology & Engineering categories.
Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.
Microbial Contamination And Food Degradation
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Author : Alexandru Mihai Grumezescu
language : en
Publisher: Academic Press
Release Date : 2017-11-03
Microbial Contamination And Food Degradation written by Alexandru Mihai Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-03 with Technology & Engineering categories.
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems
Applications Of Cell Immobilisation Biotechnology
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Author : Viktor Nedovic
language : en
Publisher: Springer Science & Business Media
Release Date : 2005-10-07
Applications Of Cell Immobilisation Biotechnology written by Viktor Nedovic and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-10-07 with Science categories.
Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines – including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editors’ intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain. "Cell Immobilisation Biotechnology" is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the present volume, FOBI 8B, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology.