Buch, Englisch, 720 Seiten, Format (B × H): 177 mm x 264 mm, Gewicht: 1465 g
Reihe: Food Science and Technology
Buch, Englisch, 720 Seiten, Format (B × H): 177 mm x 264 mm, Gewicht: 1465 g
Reihe: Food Science and Technology
ISBN: 978-0-8247-4037-5
Verlag: Taylor & Francis Inc
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.
Zielgruppe
Food scientists, food safety scientists, industrial food safety and quality assurance personnel, graduate students in microbiological food safety
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Food Antimicrobials - An Introduction, P. Davidson and A. BranenSodium Benzoate and Benzoic Acid, J. Chipley Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. BustaOrganic Acids, S. DooresSulfur Dioxide and Sulfites, C. Ough and L. WereNitrite, R. TompkinNisin, L. Thomas and J. Delves-BroughtonNatamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. DoanParabens, P. DavidsonDimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough Medium-Chain Fatty Acids and Esters, J. Kabara, D. MarshallLysozyme, E. Johnson and A. LarsonBacteriocins with Potential for Use in Foods, D. Hoover and H. Chen Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. PalouNaturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. SofosSanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. MagnusonIndirect and Miscellaneous Antimicrobials, L. Shelef and J SeiterAntibiotic Residues in Foods and Their Significance, S. Katz and P. WardHurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. GouldMechanisms of Action, Resistance, and Stress Adaptation, A. RussellMethods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson
