Handbook of Natural Antimicrobials for Food Safety and by M Taylor

By M Taylor

Common ingredients are more and more favoured over artificial ones as tools of making sure nutrients protection and lengthy shelf-life. The antimicrobial houses of either plant-based antimicrobials comparable to crucial oils and proteins corresponding to bacteriocins are utilized in, for instance, fit to be eaten preservative motion pictures, in meals packaging and together with artificial preservatives for max efficacy. New advancements in supply know-how equivalent to nanoencapsulation additionally elevate the potential for typical antimicrobials for common use in undefined. half one introduces the differing kinds of typical antimicrobials for nutrition purposes. half covers equipment of program, and half 3 seems at choosing the effectiveness of traditional antimicrobials in nutrients. half 4 specializes in bettering caliber and protection, and comprises chapters on particular nutrition products.

  • Reviews types of antimicrobials utilized in nutrients defense and quality
  • Covers how antimicrobials are created for use in several foods
  • Examines how the antimicrobials are utilized in meals to reinforce the protection and quality

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Extra info for Handbook of Natural Antimicrobials for Food Safety and Quality

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Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1, 125e129. , & PéZolet, M. (2010). Study of the interaction of lactoferricin B with phospholipid monolayers and bilayers. Langmuir, 26, 3468e3478. , & Abo-Zaid, M. (1997). Comparative antibacterial and antifungal effects of some phenolic compounds. Microbios, 93, 43e54. , & Sogi, D. (2004). Preservation of raw milk with lactoperoxidase system. Journal of Food Science and Technology (Mysore), 41, 42e46.

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Chitosan from Mucor rouxii: production and physico-chemical characterization. Process Biochemistry, 40, 395e400. , & Lacroix, M. (2011). Antimicrobial effect of cranberry juice and extracts. Food Control, 22, 1413e1418. Cotter, P. , & Ross, R. P. (2005). Bacteriocins: developing innate immunity for food. Nature Reviews Microbiology, 3, 777e788. Craig, W. J. (1999). Health-promoting properties of common herbs. The American Journal of Clinical Nutrition, 70, 491se499s. David, J. R. , Steenson, L.

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