Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing i...

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Bibliographic Details
Other Authors: Lacroix, Christophe.
Format: eBook
Language: English
Published: Oxford : Woodhead Publishing, c2011.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 201.
Subjects:
Food > Preservation.
Food industry and trade.
Anti-infective agents.
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9780857090522
Physical Description: 1 online zdroj (xxiv, 489 p.) : ill.

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Table of contents

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020 |a 9780857090522  |q (ebook) 
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245 0 0 |a Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation  |h [elektronický zdroj] /  |c edited by Christophe Lacroix. 
260 |a Oxford :  |b Woodhead Publishing,  |c c2011. 
300 |a 1 online zdroj (xxiv, 489 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology, and nutrition,  |x 2042-8057 ;  |v no. 201 
504 |a Includes bibliographical references and index. 
588 |a Description based on online resource; title from PDF title page (Knovel, viewed Dec. 19, 2011) . 
520 |a Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture componentsExamines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganismsProvides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food  |x Preservation. 
650 0 |a Food industry and trade. 
650 0 |a Anti-infective agents. 
650 0 |a Food  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Lacroix, Christophe. 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 201. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/web/toc.v/cid:kpPCAMBFB6  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 73981  |d 73981 
993 |x NEPOSILAT  |y EIZ 

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