Natural Antimicrobials in Food Safety and Quali

By: Mahendra Rai (Editor), M. L. Chikindas (Editor), Wolf-Rainer Abraham (Contribution by), Michael Chikindas (Editor), Nicoletta Belletti (Contribution by)

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Hardcover | 19 January 2011

At a Glance

Hardcover
500 Pages

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25.4 x 18.42 x 2.54

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The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and food-borne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), this book covers the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.

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Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Medicine Other Branches of Medicine Pharmacology Family & Health Fitness & Diet Diets & Dieting, Nutrition Science

Biology, Life Sciences Microbiology excluding Medical

Contributors	p. vii
Foreword	p. xi
Preface	p. xiii
Naturally Occurring Biocides in the Food Industry	p. 1
Bacteriophages and Phage-encoded Proteins: Prospects in Food Quality and Safety	p. 10
A Survey of Antimicrobial Activity in Lactic Acid Bacteria of Different Origin	p. 27
Bacteriocins for Bioprotection of Foods	p. 39
Bacterial Antimicrobial Peptides and Food Preservation	p. 62
Microbial Fermentation for Food Preservation	p. 77
Antimicrobials from Marine Algae	p. 95
Antimicrobial Secondary Metabolites from Fungi for Food Safety	p. 104
Antimicrobial Films and Coatings from Milk Proteins	p. 114
Antimicrobial and other Beneficial Applications of Chitosans	p. 131
Reduction of Biogenic Amine Levels in Meat and Meat Products	p. 154
Biogenic Amines in Wine and Vinegar: Role of Starter Culture in their Inhibition	p. 167
Natural Inhibitors of Food-borne Fungi from Plants and Microorganisms	p. 182
Application of Plant-based Antimicrobials in Food Preservation	p. 204
Essential Oils and their Components for the Control of Phytopathogenic Fungi that Affect Plant Health and Agri-food Quality and Safety	p. 224
Fruit Postharvest Disease Control by Plant Bioactive Compounds	p. 242
Antimicrobials from Wild Edible Plants of Nigeria	p. 261
Natural Antimicrobial Compounds to Preserve Quality and Assure Safety of Fresh Horticultural Produce	p. 277
Biological Approaches for Control of Human Pathogens on Produce	p. 292
Antimicrobial and Other Biological Effects of Garcinia Plants used in Food and Herbal Medicine	p. 304
Predictive Modelling of Antimicrobial Effects of Natural Aromatic Compounds in Model and Food Systems	p. 328
Database Mining for Bacteriocin Discovery	p. 349
Index	p. 359
Table of Contents provided by Ingram. All Rights Reserved.

Natural Antimicrobials in Food Safety and Quali

At a Glance

Hardcover

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