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Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority.
Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.
The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.
To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
Consumer concerns play a critical role in dictating the direction
of research and development in food protection. The rising demand
for minimally processed foods, growing concerns about the use of
synthetic preservatives, and suspected links between the overuse of
antibiotics and multi-drug resistance in microbes has made food
safety a global priority. Natural Food Antimicrobial Systems
focuses on advances in the technology of food safety. Numerous
antimicrobial agents exist in animals and plants where they evolved
as defense mechanisms. For example, the antimicrobial components of
milk have been unraveled in recent years. The book covers how these
components - such as lactoferrin - can be used as multifunctional
food additives such as antioxidants and immuno-modulating agents.
The six sections cover lacto-antimicrobials, ovo-antimicrobials,
phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials,
and milieu-antimicrobials. Each chapter provides background and
historical information, molecular properties, antimicrobial
activity, biological advantage, applications, safety, tolerance,
and efficacy, and biotechnology. To satisfy the rapidly changing
consumption patterns of the global market, the food processing
industry continuously searches for new technologies in food
science. Designed as a reference for academia and corporate R &
D, Natural Food Antimicrobial Systems fills this need, offering
in-depth information on emerging biotechnology, efficacy, and
applications of natural food antimicrobial systems.
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