Natural antimicrobials for the minimal processing of foods /
Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collec...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
Woodhead,
2003.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Consumers demand food products with fewer synthetic additives but increased safety and shelf-life. These demands have increased the importance of natural antimicrobials which prevent the growth of pathogenic and spoilage micro-organisms. Edited by a leading expert in the field, this important collection reviews the range of key antimicrobials together with their applications in food processing. There are chapters on antimicrobials such as nisin and chitosan, applications in such areas as postharvest storage of fruits and vegetables, and ways of combining antimicrobials with other preservation techniques to enhance the safety and quality of foods. |
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| Physical Description: | 1 online resource (xvi, 306 pages) : illustrations |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 0203508246 9780203508244 1855736691 9781855736696 9786610373246 6610373248 |