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OverviewThe demands of producing high quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of applications requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food. Covering antimicrobials derived from microbial sources (bacteriophages, bacteria, algae, fungi), animal-derived products (milk proteins, chitosan, reduction of biogenic amines), plants and plant-products (essential oils, phytochemicals, bioactive compounds), 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. Full Product DetailsAuthor: Wolf-Rainer Abraham (Helmholtz Center for Infection Research, Germany) , Mahendra Rai (SGB Amravati University, India) , Maria do Carmo de Freire Bastos (UFRJ - Universidade Federal do Rio de Janeiro, Brazil) , Michael Chikindas (Cook College Rutgers University, USA)Publisher: CABI Publishing Imprint: CABI Publishing Dimensions: Width: 17.20cm , Height: 2.90cm , Length: 24.40cm Weight: 1.020kg ISBN: 9781845937690ISBN 10: 1845937694 Pages: 384 Publication Date: 19 October 2011 Audience: College/higher education , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: Awaiting stock ![]() The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you. Table of ContentsReviewsAuthor InformationMahendra Rai is Professor of Biotechnology, SGB Amravati University, India. Tab Content 6Author Website:Countries AvailableAll regions |