مشخصات کتاب

Antimicrobials in Food Science and Technology

ویرایش: [1 ed.] 
نویسندگان: Arti Gupta,  Ram Prasad  
سری: Current Trends in Antimicrobial Research 
ISBN (شابک) : 9781032215563, 9781003268949 
ناشر: CRC Press 
سال نشر: 2024 
تعداد صفحات: x; 170
[181] 
زبان: English 
فرمت فایل : PDF (درصورت درخواست کاربر به PDF، EPUB یا AZW3 تبدیل می شود) 
حجم فایل: 8 Mb 

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توضیحاتی در مورد کتاب ضد میکروبی ها در علوم و صنایع غذایی



توضیحاتی درمورد کتاب به خارجی

The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food, covering antimicrobials derived from microbial sources, animal-derived products, plants, and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This book considers recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition, it also provides a variety of photographs, diagrams, and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described, emphasizing collaborative measures of control. Advanced topics in the volume include food processing, food security, preservation, nutritional analysis, quality control, and maintenance as well as good manufacturing practices in the food industries. Students, research scientists, academicians, and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology, food microbiology, fermentation technology, ethnopharmacology, toxicology, microbial/medicinal plant products, and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials, natural and synthetic, with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

فهرست مطالب

Cover
Half Title
Series Page
Title Page
Copyright Page
Contents
Acknowledgements vi
Preface vii
Editor biographies viii
Contributors ix

Chapter 1 Application of antimicrobial peptides from lactic acid bacteria in food preservation and human health 1
Chapter 2 Fermented food microbes and their preservative byproducts 30
Chapter 3 Applications of antimicrobial agents in food science and technology 72
Chapter 4 Antimicrobials: An imperative food industry agent 89
Chapter 5 Food preservation by natural antimicrobials: Current trends and future perspective 107
Chapter 6 Efficacy of antimicrobial substances in food safety and quality: Recent advances and future trends 119
Chapter 7 Plants as antimicrobial agents in food technology 130
Chapter 8 Antimicrobial resistance and its consequential role in food security: A scientometric and bibliometric analysis 140
Chapter 9 Potential uses of natural antimicrobial agents and their applications as bio-preservatives 154
Index 169

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