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Food preservation and safety of natural products /

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Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health c...

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Bibliographic Details
Main Authors: Onyeaka, Helen N. (Author), Nwabor, Ozioma F. (Author)
Corporate Author: ScienceDirect (Online service)
Format: eBook
Language:English
Published: London : Academic Press, [2022]
Subjects:
Food > Preservation.
Foodborne diseases > Prevention.
Food preservatives.
Food Safety
Foodborne Diseases > prevention & control
Food Preservation
Food Preservatives
Aliments > Conservation.
Aliments > Conservateurs.
Food > Preservation
Food preservatives
Foodborne diseases > Prevention
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • 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.