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Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries
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Antimicrobials in Food (Paperback, 4th edition)
Loot Price: R1,503
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Antimicrobials in Food (Paperback, 4th edition)
Series: Food Science and Technology
Expected to ship within 9 - 17 working days
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Fifteen years have passed since the 3rd edition of Antimicrobials
in Food was published. It was arguably considered the "must-have"
reference for those needing information on chemical antimicrobials
used in foods. In the years since the last edition, the food
industry has undergone radical transformations because of changes
on several fronts. Reported consumer demands for the use of
"natural" and "clean-label" antimicrobials have increased
significantly. The discovery of new foodborne pathogen niches and
potentially hazardous foods, along with a critical need to reduce
food spoilage waste, has increased the need for suitable
antimicrobial compounds or systems. Novel natural antimicrobials
continue to be discovered, and new research has been carried out on
traditional compounds. These and other related issues led the
editors to develop the 4th edition of Antimicrobials in Food. In
the 4th edition, the editors have compiled contemporary topics with
information synthesized from internationally recognized authorities
in their fields. In addition to updated information, new chapters
have been added in this latest release with content on the use of
bacteriophages, lauric arginate ester, and various systems for
antimicrobial encapsulation and delivery. Comprehensive revisions
of landmark chapters in previous editions including naturally
occurring antimicrobials from both animal and plant sources,
methods for determining antimicrobial activity, new approaches to
multifactorial food preservation or "hurdle technology," and
mechanisms of action, resistance, and stress adaptation are
included. Complementing these topics is new information on
quantifying the capability of "clean" antimicrobials for food
preservation when compared to traditional food preservatives and
industry considerations when antimicrobials are evaluated for use
in food manufacture. Features Covers all food antimicrobials,
natural and synthetic, with the latest research on each type
Contains 5,000+ references on every conceivable food antimicrobial
Guides in the selection of appropriate additives for specific food
products Includes innovations in antimicrobial delivery
technologies and the use of multifactorial food preservation with
antimicrobials
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