 |
ISBN
| 9781845696696 | |
DDC
| 664.028 | |
Nhan đề
| Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation / Edited by Christophe Lacroix | |
Thông tin xuất bản
| Oxford : Woodhead Publishing, 2011 | |
Mô tả vật lý
| 525 p. | |
Tùng thư
| Woodhead Publishing in food science, technology, and nutrition, no. 201 | |
Tóm tắt
| Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. | |
Thuật ngữ chủ đề
| Food industry and trade | |
Thuật ngữ chủ đề
| Anti-infective agents | |
Thuật ngữ chủ đề
| Food-Preservation | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Lacroix, Christophe | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 245 | |aProtective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation / |cEdited by Christophe Lacroix |
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| 260 | |aOxford : |bWoodhead Publishing, |c2011 |
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| 300 | |a525 p. |
|---|
| 490 | |aWoodhead Publishing in food science, technology, and nutrition, no. 201 |
|---|
| 520 | |aConsumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. |
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| 541 | |aMua |
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| 650 | |aFood industry and trade |
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| 650 | |aAnti-infective agents |
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| 650 | |aFood|vPreservation |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aLacroix, Christophe |eEdited |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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