Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford
Woodhead Publishing
c2011
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 201 |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture componentsExamines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganismsProvides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit |
| Beschreibung: | 1 Online-Ressource (xxiv, 489 p.) |
| ISBN: | 0857090526 9780857090522 1845696697 9781845696696 1613443692 9781613443699 |
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| dewey-ones | 664 - Food technology |
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| spelling | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation edited by Christophe Lacroix Oxford Woodhead Publishing c2011 1 Online-Ressource (xxiv, 489 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 201 Includes bibliographical references and index 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. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture componentsExamines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganismsProvides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit Food Microbiology Food Preservation Anti-Infective Agents Food Industry Anti-infective agents fast Food industry and trade fast Food / Microbiology fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Anti-infective agents Lebensmittel (DE-588)4034870-2 gnd rswk-swf Nährboden (DE-588)4139660-1 gnd rswk-swf Metabolit (DE-588)4138579-2 gnd rswk-swf Konservierung (DE-588)4114279-2 gnd rswk-swf Bakteriophagen (DE-588)4125508-2 gnd rswk-swf Antimikrobieller Wirkstoff (DE-588)4142688-5 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Konservierung (DE-588)4114279-2 s Antimikrobieller Wirkstoff (DE-588)4142688-5 s Nährboden (DE-588)4139660-1 s Metabolit (DE-588)4138579-2 s Bakteriophagen (DE-588)4125508-2 s 2\p DE-604 Lacroix, Christophe Sonstige oth http://www.sciencedirect.com/science/book/9781845696696 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation Food Microbiology Food Preservation Anti-Infective Agents Food Industry Anti-infective agents fast Food industry and trade fast Food / Microbiology fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Anti-infective agents Lebensmittel (DE-588)4034870-2 gnd Nährboden (DE-588)4139660-1 gnd Metabolit (DE-588)4138579-2 gnd Konservierung (DE-588)4114279-2 gnd Bakteriophagen (DE-588)4125508-2 gnd Antimikrobieller Wirkstoff (DE-588)4142688-5 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4139660-1 (DE-588)4138579-2 (DE-588)4114279-2 (DE-588)4125508-2 (DE-588)4142688-5 (DE-588)4143413-4 |
| title | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| title_auth | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| title_exact_search | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| title_full | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation edited by Christophe Lacroix |
| title_fullStr | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation edited by Christophe Lacroix |
| title_full_unstemmed | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation edited by Christophe Lacroix |
| title_short | Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| title_sort | protective cultures antimicrobial metabolites and bacteriophages for food and beverage biopreservation |
| topic | Food Microbiology Food Preservation Anti-Infective Agents Food Industry Anti-infective agents fast Food industry and trade fast Food / Microbiology fast Food / Preservation fast TECHNOLOGY & ENGINEERING / Food Science bisacsh Food industry and trade Anti-infective agents Lebensmittel (DE-588)4034870-2 gnd Nährboden (DE-588)4139660-1 gnd Metabolit (DE-588)4138579-2 gnd Konservierung (DE-588)4114279-2 gnd Bakteriophagen (DE-588)4125508-2 gnd Antimikrobieller Wirkstoff (DE-588)4142688-5 gnd |
| topic_facet | Food Microbiology Food Preservation Anti-Infective Agents Food Industry Anti-infective agents Food industry and trade Food / Microbiology Food / Preservation TECHNOLOGY & ENGINEERING / Food Science Lebensmittel Nährboden Metabolit Konservierung Bakteriophagen Antimikrobieller Wirkstoff Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781845696696 |
| work_keys_str_mv | AT lacroixchristophe protectiveculturesantimicrobialmetabolitesandbacteriophagesforfoodandbeveragebiopreservation |