Natural Food Antimicrobial Systems

ISBN-13: 9780367398453 / Angielski / Miękka / 2020 / 818 str.

A. S. Naidu

Opis

To satisfy the rapidly changing global market, the food processing industry continuously needs new technologies in food science. Designed as a reference for academia and corporate R & D, this book offers in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems. 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, efficacy, and biotechnology.

Spis treści

Overview. Lacto-Antimicrobials. Lactoferrin. Lactoperoxidase. Lactoglobulins. Lactolipids. Ovo-Antimicrobials. Lysozyme. Ovotransferrin. Ovoglobulin IgY. Avidin. Phyto-Antimicrobials. Phyto-phenols. Saponins. Flavonoids. Thiosulfinates. Catechins. Glucosinolates. Agar. Bacto-Antimicrobials. Probiotics. Nisin. Pediocin. Reuterin. Sakacin. Acid-Antimicrobials. Lactic Acid. Sorbic Acid. Acetic Acid. Citric Acid. Milieu-Antimicrobials. Sodium Chloride. Polyphosphates. Chloro-cides. Ozone. Appendix. Index.

O autorze

A.S. Naidu