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Handbook of natural antimicrobials for food safety and quality

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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

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Availability

Detail Information

Series Title

Woodhead Publishing in food science, technology, and nutrition.

Call Number

[ITP-LIB-588]

Publisher

: Woodhead Publishing., 2014

Collation

1 online resource.

Language

English

ISBN/ISSN

9781782420422

Classification

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Content Type

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Media Type

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Carrier Type

-

Edition

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Subject(s)

Anti-infective agents.

Specific Detail Info

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Statement of Responsibility

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Other version/related

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