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Natural antimicrobials in food safety and quality /

This book, inclusive of 22 chapters, provides a comprehensive discussion on the use of natural antimicrobials in the food industry for enhancing overall food safety and quality. In particular, specific chapters are devoted to the discussion of bacteriophages and bacterial antimicrobial compounds, al...

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Bibliographic Details
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2011.
Subjects:
Anti-infective agents.
Food > Microbiology.
Food > Safety measures.
Food preservatives.
Anti-Infective Agents.
Biological Agents.
Food Microbiology.
Food Preservatives.
Food Processing (General)
Food Storage and Preservation.
Microbial Technology in Food Processing.
Food Additives.
Food Contamination, Residues and Toxicology.
Non-food/Non-feed Plant Products.
Human Toxicology and Poisoning, (New March 2000)
Biochemistry and Physiology of Microorganisms, (New March 2000)
Algae.
Fungi.
Antiinfective agents.
Bacteriophages.
Biogenic amines.
Databases.
Fermentation.
Food coating.
Food contamination.
Food hygiene.
Food packaging.
Food preservation.
Food products.
Food safety.
Food spoilage.
Lactic acid bacteria.
Microbial contamination.
Natural products.
Phytochemicals.
Secondary metabolites.
Spoilage organisms.
Electronic books.
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