Handbook of natural antimicrobials for food safety and quality:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier Woodhead Publishing
2015
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
269 |
| Schlagworte: | |
| Online-Zugang: | FFW01 FAW01 Volltext |
| Beschreibung: | 1 Online-Ressource (XXIX, 412 pages) Illustrationen |
| ISBN: | 9781782420347 9781782420422 |
Internformat
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| 245 | 1 | 0 | |a Handbook of natural antimicrobials for food safety and quality |c edited by T. M. Taylor |
| 264 | 1 | |a Amsterdam [u.a.] |b Elsevier Woodhead Publishing |c 2015 | |
| 300 | |a 1 Online-Ressource (XXIX, 412 pages) |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v 269 | |
| 505 | 8 | |a Includes bibliographical references at the end of each chapters and index | |
| 505 | 8 | |a Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products | |
| 650 | 4 | |a Food preservatives | |
| 650 | 4 | |a Anti-infective agents | |
| 650 | 4 | |a Food |x Microbiology | |
| 650 | 4 | |a Food |x Safety measures | |
| 700 | 1 | |a Taylor, T. M. |4 edt | |
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Datensatz im Suchindex
| _version_ | 1804175720950267904 |
|---|---|
| any_adam_object | |
| author2 | Taylor, T. M. |
| author2_role | edt |
| author2_variant | t m t tm tmt |
| author_facet | Taylor, T. M. |
| building | Verbundindex |
| bvnumber | BV043216229 |
| collection | ZDB-33-ESD ZDB-33-ABS ZDB-33-EBS |
| contents | Includes bibliographical references at the end of each chapters and index Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products |
| ctrlnum | (OCoLC)895247334 (DE-599)BVBBV043216229 |
| dewey-full | 664.028 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.028 |
| dewey-search | 664.028 |
| dewey-sort | 3664.028 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043216229 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:20:47Z |
| institution | BVB |
| isbn | 9781782420347 9781782420422 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028639253 |
| oclc_num | 895247334 |
| open_access_boolean | |
| owner | DE-1028 DE-1046 |
| owner_facet | DE-1028 DE-1046 |
| physical | 1 Online-Ressource (XXIX, 412 pages) Illustrationen |
| psigel | ZDB-33-ESD ZDB-33-ABS ZDB-33-EBS ZDB-33-ABS15 FLA_PDA_ESD ZDB-33-ESD FAW_PDA_ESD |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Elsevier Woodhead Publishing |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Handbook of natural antimicrobials for food safety and quality edited by T. M. Taylor Amsterdam [u.a.] Elsevier Woodhead Publishing 2015 1 Online-Ressource (XXIX, 412 pages) Illustrationen txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 269 Includes bibliographical references at the end of each chapters and index Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products Food preservatives Anti-infective agents Food Microbiology Food Safety measures Taylor, T. M. edt http://www.sciencedirect.com/science/book/9781782420347 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Handbook of natural antimicrobials for food safety and quality Includes bibliographical references at the end of each chapters and index Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products Food preservatives Anti-infective agents Food Microbiology Food Safety measures |
| title | Handbook of natural antimicrobials for food safety and quality |
| title_auth | Handbook of natural antimicrobials for food safety and quality |
| title_exact_search | Handbook of natural antimicrobials for food safety and quality |
| title_full | Handbook of natural antimicrobials for food safety and quality edited by T. M. Taylor |
| title_fullStr | Handbook of natural antimicrobials for food safety and quality edited by T. M. Taylor |
| title_full_unstemmed | Handbook of natural antimicrobials for food safety and quality edited by T. M. Taylor |
| title_short | Handbook of natural antimicrobials for food safety and quality |
| title_sort | handbook of natural antimicrobials for food safety and quality |
| topic | Food preservatives Anti-infective agents Food Microbiology Food Safety measures |
| topic_facet | Food preservatives Anti-infective agents Food Microbiology Food Safety measures |
| url | http://www.sciencedirect.com/science/book/9781782420347 |
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