Handbook of natural antimicrobials for food safety and quality

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 foo...

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Bibliographic Details
Other Authors: Taylor, T. M., (Editor)
Format: eBook
Language: English
Published: Cambridge, England : Woodhead Publishing, 2015.
Series: Woodhead Publishing in food science, technology, and nutrition ; number 269.
Subjects:
Food preservatives.
Anti-infective agents.
Food > Microbiology.
Food > Safety measures.
elektronické knihy
electronic books
ISBN: 9781782420422
9781782420347
Physical Description: 1 online zdroj (443 pages) : illustrations, tables.

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Table of contents

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040 |a E7B  |b eng  |e rda  |c E7B  |d OCLCO  |d YDXCP  |d OPELS  |d UIU  |d COO  |d DEBSZ 
245 0 0 |a Handbook of natural antimicrobials for food safety and quality /  |c edited by T. M. Taylor ; contributors, M. V. Alvarez [and thirty-seven others]. 
264 1 |a Cambridge, England :  |b Woodhead Publishing,  |c 2015. 
264 4 |c ©2015 
300 |a 1 online zdroj (443 pages) :  |b illustrations, tables. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v number 269 
504 |a Includes bibliographical references at the end of each chapters and index. 
520 |a 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. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
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 preservatives. 
650 0 |a Anti-infective agents. 
650 0 |a Food  |x Microbiology. 
650 0 |a Food  |x Safety measures. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Taylor, T. M.,  |e editor. 
776 0 8 |i Print version:  |z 9781782420347 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v number 269. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpHNAFSQ05/handbook_of_natural_antimicrobials_for_food_safety_and_quality  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79532  |d 79532 
993 |x NEPOSILAT  |y EIZ 

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