Antimicrobials In Food Science And Technology PDF Download

Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Antimicrobials In Food Science And Technology PDF full book. Access full book title Antimicrobials In Food Science And Technology.

Antimicrobials in Food

Antimicrobials in Food
Author: P. Michael Davidson
Publisher: CRC Press
Total Pages: 721
Release: 2005-04-28
Genre: Technology & Engineering
ISBN: 1420028731
GET BOOK

Download Antimicrobials in Food Book in PDF, ePub and Kindle

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

Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology
Author: Arti Gupta
Publisher: CRC Press
Total Pages: 181
Release: 2023-11-20
Genre: Science
ISBN: 1000986594
GET BOOK

Download Antimicrobials in Food Science and Technology Book in PDF, ePub and Kindle

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

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
Author: M Taylor
Publisher: Elsevier
Total Pages: 443
Release: 2014-11-04
Genre: Technology & Engineering
ISBN: 1782420428
GET BOOK

Download Handbook of Natural Antimicrobials for Food Safety and Quality Book in PDF, ePub and Kindle

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

Natural Food Antimicrobial Systems

Natural Food Antimicrobial Systems
Author: A.S. Naidu
Publisher: CRC Press
Total Pages: 836
Release: 2000-06-21
Genre: Technology & Engineering
ISBN: 9781420039368
GET BOOK

Download Natural Food Antimicrobial Systems Book in PDF, ePub and Kindle

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.

Antimicrobial Food Packaging

Antimicrobial Food Packaging
Author: Jorge Barros-Velazquez
Publisher: Academic Press
Total Pages: 678
Release: 2015-12-27
Genre: Technology & Engineering
ISBN: 0128008105
GET BOOK

Download Antimicrobial Food Packaging Book in PDF, ePub and Kindle

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control Discusses the uses of natural and unnatural compounds for food safety and defense

Antimicrobials in Food

Antimicrobials in Food
Author: P. Michael Davidson
Publisher: CRC Press
Total Pages: 827
Release: 2020-11-10
Genre: Business & Economics
ISBN: 0429608896
GET BOOK

Download Antimicrobials in Food Book in PDF, ePub and Kindle

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 Foods

Antimicrobials in Foods
Author: Alfred L. Branen
Publisher:
Total Pages: 479
Release:
Genre:
ISBN: 9780783773971
GET BOOK

Download Antimicrobials in Foods Book in PDF, ePub and Kindle

Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality
Author: Mahendra Rai
Publisher: CABI
Total Pages: 382
Release: 2011-02-01
Genre: Anti-infective agents
ISBN: 9781845937829
GET BOOK

Download Natural Antimicrobials in Food Safety and Quality Book in PDF, ePub and Kindle

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.

Naturally Occurring Antimicrobials in Food

Naturally Occurring Antimicrobials in Food
Author: Council for Agricultural Science and Technology
Publisher: Council for Agricultural Science & Technology (Cast)
Total Pages: 0
Release: 1998
Genre: Food additives
ISBN: 9781887383127
GET BOOK

Download Naturally Occurring Antimicrobials in Food Book in PDF, ePub and Kindle

Antimicrobials in Food, Third Edition

Antimicrobials in Food, Third Edition
Author: P. Michael Davidson
Publisher: CRC Press
Total Pages: 720
Release: 2005-04-28
Genre: Technology & Engineering
ISBN: 9780824740375
GET BOOK

Download Antimicrobials in Food, Third Edition Book in PDF, ePub and Kindle

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.