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In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.
Features
Covers all food antimicrobials, natural and synthetic, with the latest research on each type
Contains 5,000+ references on every conceivable food antimicrobial
Guides in the selection of appropriate additives for specific food products
Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.
Features
Covers all food antimicrobials, natural and synthetic, with the latest research on each type
Contains 5,000+ references on every conceivable food antimicrobial
Guides in the selection of appropriate additives for specific food products
Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Food Antimicrobials - An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds - Plant Sources. Naturally Occurring Compounds - Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.
Erscheinungsjahr: | 2023 |
---|---|
Fachbereich: | Management |
Genre: | Wirtschaft |
Rubrik: | Recht & Wirtschaft |
Medium: | Taschenbuch |
Inhalt: | Einband - flex.(Paperback) |
ISBN-13: | 9780367509835 |
ISBN-10: | 0367509830 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Redaktion: | Taylor, T. Matthew |
Auflage: | 4. Auflage |
Hersteller: | CRC Press |
Maße: | 254 x 178 x 44 mm |
Von/Mit: | T. Matthew Taylor |
Erscheinungsdatum: | 09.01.2023 |
Gewicht: | 1,525 kg |
Food Antimicrobials - An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds - Plant Sources. Naturally Occurring Compounds - Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.
Erscheinungsjahr: | 2023 |
---|---|
Fachbereich: | Management |
Genre: | Wirtschaft |
Rubrik: | Recht & Wirtschaft |
Medium: | Taschenbuch |
Inhalt: | Einband - flex.(Paperback) |
ISBN-13: | 9780367509835 |
ISBN-10: | 0367509830 |
Sprache: | Englisch |
Ausstattung / Beilage: | Paperback |
Einband: | Kartoniert / Broschiert |
Redaktion: | Taylor, T. Matthew |
Auflage: | 4. Auflage |
Hersteller: | CRC Press |
Maße: | 254 x 178 x 44 mm |
Von/Mit: | T. Matthew Taylor |
Erscheinungsdatum: | 09.01.2023 |
Gewicht: | 1,525 kg |