Natural Food Antimicrobial Systems

ISBN-13: 9780849320477 / Angielski / Twarda / 2000 / 818 str.

A. S. Naidu

Opis

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. This text 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 unravelled 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.

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