Food Preservatives
Springer-Verlag New York Inc.
978-1-4757-1006-9 (ISBN)
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This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Major, New and Emerging Food-Poisoning and Food-Spoilage Microorganisms; G.W. Gould, N.J. Russell. Major Preservation Technologies; N.J. Russell, G.W. Gould. Acidulants and Low pH; I.R. Booth, M. Stratford. Organic Acids and Esters; M. Stratford, T. Eklund. Sulfite; G.W. Gould, N.J. Russell. Nitrite; N. Benjamin, J. Collins. Solutes and Low Water Activity; N.J. Russell, L. Leistner, G.W. Gould. Bacteriocins - Nisin; T. Abee, J. Delves-Broughton. Natamycin; J. Stark, H.S. Tan. Ethanol as a Food Preservative; P. Kalathenos, N.J. Russell. Modified Atmospheres and Vacuum Packaging; A.R. Davies. Surface Preservation for Fruits and Vegetables; I.J. Seymour. Naturally Occurring Antimicrobial Systems; S. Roller, R.G. Board. Starter and Protective Cultures; W.H. Holzapfel, U. Schillinger, R. Geisen, F-K. Lücke. Legislative Aspects; J. Smith. Food Preservatives - Future Prospects; F.M. Rombouts, S.H.W. Notermans, T. Abee.
Erscheint lt. Verlag | 12.12.2012 |
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Zusatzinfo | XVI, 380 p. |
Verlagsort | New York, NY |
Sprache | englisch |
Maße | 178 x 254 mm |
Gewicht | 758 g |
Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie | |
Naturwissenschaften ► Chemie | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 1-4757-1006-2 / 1475710062 |
ISBN-13 | 978-1-4757-1006-9 / 9781475710069 |
Zustand | Neuware |
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