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, ©2011.
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: 0857090526
9780857090522
1845696697
9781845696696
1613443692
9781613443699
Physical Description: 1 online resource (xxiv, 489 pages) : illustrations.

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Table of contents

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003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 111219s2011 enka ob 001 0 eng d
040 |a HNK  |b eng  |e pn  |c HNK  |d HNK  |d KNOVL  |d OHS  |d CGA  |d YDXCP  |d KNOVL  |d OCLCF  |d KNOVL  |d N$T  |d OPELS  |d ZCU  |d KNOVL  |d E7B  |d COO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d YDX  |d OCLCA  |d UAB  |d U3W  |d D6H  |d OCLCQ  |d CEF  |d CHVBK  |d RRP  |d OTZ  |d ESU  |d S2H  |d OCLCO  |d OCLCA  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCL  |d SXB 
020 |a 0857090526  |q (electronic bk.) 
020 |a 9780857090522  |q (electronic bk.) 
020 |z 1845696697 
020 |z 9781845696696 
020 |z 1613443692 
020 |z 9781613443699 
035 |a (OCoLC)768730677  |z (OCoLC)849918510 
245 0 0 |a Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation /  |c edited by Christophe Lacroix. 
260 |a Oxford :  |b Woodhead Publishing,  |c ©2011. 
300 |a 1 online resource (xxiv, 489 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
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. 
505 0 |a pt. I. Food biopreservation -- pt. II. Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans -- pt. III. Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages. 
590 |a Knovel  |b Knovel (All titles) 
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=https://app.knovel.com/hotlink/toc/id:kpPCAMBFB6/protective-cultures-antimicrobial?kpromoter=marc  |y Full text 

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