Natural Antimicrobials in Food Safety and Quality
CABI Publishing (Verlag)
978-1-84593-769-0 (ISBN)
Mahendra Rai is Professor of Biotechnology, SGB Amravati University, India. Michael L. Chikindas is at Cook College, Rutgers University.
1: Naturally Occurring Biocides in the Food Industry 2: Bacteriophages and Phage-encoded Proteins: Prospects in Food Quality and Safety 3: A Survey of Antimicrobial Activity in Lactic Acid Bacteria of Different Origin 4: Bacteriocins for Bioprotection of Foods 5: Bacterial Antimicrobial Peptides and Food Preservation 6: Microbial Fermentation for Food Preservation 7: Antimicrobials from Marine Algae 8: Antimicrobial Secondary Metabolites from Fungi for Food Safety 9: Antimicrobial Films and Coatings from Milk Proteins 10: Antimicrobial and Other Beneficial Applications of Chitosans 11: Reduction of Biogenic Amine Levels in Meat and Meat Products 12: Biogenic Amines in Wine and Vinegar: Role of Starter Culture in its Inhibition 13: Natural Inhibitors of Food-borne Fungi from Plants and Microorganisms 14: Application of Plant-based Antimicrobials in Food Preservation 15: Essential Oils and their Components for the Control of Phytopathogenic Fungi that Affect Plant Health and Agri-food Quality and Safety 16: Fruit Postharvest Disease Control by Plant Bioactive Compounds 17: Antimicrobials from Wild Edible Plants of Nigeria 18: Natural Antimicrobials Compounds to Preserve Quality and Assure Safety of Fresh Horticultural Produce 19: Biological Approaches for Control of Human Pathogens on Produce 20: Antimicrobial and Other Biological Effects of Garcinia Plants Used in Food and Herbal Medicine 21: Predictive Modelling of Antimicrobial Effects of Natural Aromatic Compounds in Model and Food Systems 22: Database Mining for Bacteriocin Discovery
Co-Autor | Wolf-Rainer Abraham, Maria do Carmo de Freire Bastos, Nicoletta Belletti |
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Verlagsort | Wallingford |
Sprache | englisch |
Maße | 172 x 244 mm |
Gewicht | 1020 g |
Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten |
Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-84593-769-4 / 1845937694 |
ISBN-13 | 978-1-84593-769-0 / 9781845937690 |
Zustand | Neuware |
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