Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and qualityCovers how antimicrobials are created to be used in different foodsExamines how the antimicrobials are used in foods to enhance the safety and quality INDICE: Preface/Introduction 1 The use of natural antimicrobials in food: an overview P.M. Davidson, H. Bozkurt Cekmer, E. Monu and C. Techathuvanan, University of Tennessee, USA Part I Types 2 Plant extracts as antimicrobials in food products: types R. Gyawali, S. A. Hayek and S. A. Ibrahim, North Carolina A&T State University, USA 3 Plant extracts as antimicrobials in food products: mechanisms of action, extraction and applications R. Gyawali, S. A. Hayek and S. A. Ibrahim, North Carolina A&T State University, USA 4 Bacteriophages as antimicrobials in food products: history, biology and application H. Anany, University of Guelph, Canada and Ain Shams University, Egypt, L. Y. Brovko, University of Guelph, Canada, T. El-Arabi, Ain Shams University, Egypt and M. W. Griffiths, University of Guelph, Canada 5 Bacteriophages as antimicrobials in food products: applications against particular pathogens H. Anany, University of Guelph, Canada and Ain Shams University, Egypt, L. Y. Brovko, University of Guelph, Canada, T. El-Arabi, Ain Shams University, Egypt and M. W. Griffiths, University of Guelph, Canada 6 Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action C.A. O'Bryan, P. G. Crandall and S. C. Ricke, University of Arkansas, USA and Jean B. Ndahetuye, Institute of Agriculture and Animal Husbandry, Africa 7 Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications C.A. O'Bryan, P. G. Crandall and S. C. Ricke, University of Arkansas, USA and Jean B. Ndahetuye, Institute of Agriculture and Animal Husbandry, Africa 8 Chitosan as an antimicrobial in food products D. A. Golden and S. Zivanovic, University of Tennessee Knoxville, USA Part II Processing 9 Evaluating natural antimicrobials for use in food products D. O. Ukuku, S. Mukhopadhyay, V. Juneja and K. Rajkowski, U.S. Department of Agriculture, USA 10 Physical and chemical methods for food preservation using natural antimicrobials C. Barry-Ryan, Dublin Institute of Technology, Ireland 11 Nano-structured and nano-encapsulated natural antimicrobials for use in food products A. Brandelli, Universidade Federal do Rio Grande do Sul, Brazil and M. Taylor Texas A&M University, USA 12 Modelling the effects of natural antimicrobials as food preservatives A. K. Jaiswal and S. Jaiswal, Dublin Institute of Technology, Ireland Part III Using natural antimicrobials in particular foods 13 Using natural antimicrobials to enhance the safety and quality of fresh and processed fruit and vegetables: types of antimicrobial M. V. Alvarez, M. del R. Moreira and S.I. Roura, Universidad Nacional de Mar del Plata, Argentina, and Gustavo A. González-Aguilar and J. Fernando Ayala-Zavala, Centro de Investigación en Alimentación y Desarrollo, Mexico 14 Using natural antimicrobials to enhance the safety and quality of fresh and processed fruit and vegetables: application techniques and quality issues M. V. Alvarez, M. del R. Moreira and S.I. Roura, Universidad Nacional de Mar del Plata, Argentina, and Gustavo A. González-Aguilar and J. Fernando Ayala-Zavala, Centro de Investigación en Alimentación y Desarrollo, Mexico 15 Using natural antimicrobials to enhance the safety and quality of milk M.C. Pina-Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain 16 Using natural antimicrobials to enhance the safety and quality of fruit and vegetable-based beverages M.C. Pina-Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain 17 Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages M.C. Pina-Pérez, D. Rodrigo and A. Martinez, Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain 18 Using natural antimicrobials to enhance the safety and quality of poultry M. Singh, Purdue University, USA, J. Smith, Auburn University, USA and M. Bailey, Purdue
- ISBN: 978-1-78242-034-7
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 445
- Fecha Publicación: 21/11/2014
- Nº Volúmenes: 1
- Idioma: Inglés