rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation
  name:
    name part: Lacroix, Christophe.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    place:
      place term: Oxford
    publisher: Woodhead Publishing
    date issued: ©2011
    date issued: 2011
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xxiv, 489 pages) : illustrations.
  abstract: 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.
  table of contents: 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.
  note: edited by Christophe Lacroix.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Preservation
  subject:
    topic: Food industry and trade
  subject:
    topic: Anti-infective agents
  subject:
    topic: Food
    topic: Microbiology
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition ; no. 201
  identifier: 0857090526
  identifier: 9780857090522
  identifier: 1845696697
  identifier: 9781845696696
  identifier: 1613443692
  identifier: 9781613443699
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: HNK
    record creation date: 111219
    record change date: 20240717213016.0
    record identifier: kn-ocn768730677
    language of cataloging:
      language term: eng