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Hugo and Russell's pharmaceutical microbiology / Brendan F. Gilmore, S. P. Denyer (editor)
Hoboken, NJ : Wiley-Blackwell, 2023
xii, 565 pages. : illustration ; 28 cm.
Ký hiệu phân loại (DDC): 615.1
The 9th edition of Hugo and Russell’s Pharmaceutical Microbiology has been updated to meet this need. Having long served as the sole comprehensive textbook covering this subject, it has now been adapted to a critical new period in the advancement of medical and pharmaceutical research and development. Its experienced editors have incorporated contributions from subject experts and created a text which will serve the next generation of pharmacy students, pharmaceutical industry scientists and researchers.
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Microbial control and food preservation : theory and practice / Vijay K. Juneja, Hari P. Dwivedi, John Nikolaos Sofos (editor)
New York, NY : Springer, 2017
xii, 430 pages. : illustrations (some colour) ; 25 cm.
Ký hiệu phân loại (DDC): 664.028
This edited volume provides up-to-date information on recent advancements made in the field of food preservation to enhance microbiological safety and quality. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described
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Natural food antimicrobial systems / [Edited by] A S Naidu
Boca Raton, Fla. : CRC Press, 2000
801 P. : illustrations
Ký hiệu phân loại (DDC): 664.00157
Consumer concerns play a critical role in dictating the direction of research and development in food protection. This book focuses on advances in the technology of food safety. It covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.
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Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation / Edited by Christophe Lacroix
Oxford : Woodhead Publishing, 2011
525 p.
Ký hiệu phân loại (DDC): 664.028
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.
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