http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Food preservation and safety of natural products
Introduction -- Food ecology and microbial food spoilage -- Microbial food contamination and foodborne diseases -- Enumeration of foodborne microorganisms -- Conventional preservation and preservatives -- Natural bioactive compounds in food production and preservation -- Incorporation of natural products in food -- Green technology in food processing and preservation -- Natural active components in smart food packaging system -- Natural polymers as food packaging materials -- Lactic acid bacteria and bacteriocins as biopreservatives -- Bacteriophage: a potential biocontrol agent -- Antimicrobial peptides in food preservation -- Natural polymers and hydrocolloids application in food -- Natural products as functional food -- Legislations on the use natural product -- Valorization of natural industrial agrofood by-products -- Nanotechnology and nanomaterial delivery in the food system.
Includes bibliographical references and index.