| Document Type
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BL
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| Record Number
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987452
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| Doc. No
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b741822
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| Title & Author
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Natural antimicrobials for the minimal processing of foods /\ edited by Sibel Roller.
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| Publication Statement
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Cambridge :: Woodhead,, 2003.
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| Series Statement
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Woodhead publishing in food science and technology
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| Page. NO
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1 online resource (xvi, 306 pages) :: illustrations
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| ISBN
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0203508246
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: 1855736691
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: 6610373248
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: 9780203508244
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: 9781855736696
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: 9786610373246
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0849317533
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1280373245
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1855737035
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9780849317538
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9781280373244
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9781855737037
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Cover -- Contents -- Contributor contact details -- 1 Introduction -- 1.1 The food safety challenge and the need for new preservatives -- 1.2 Antimicrobial activity: laboratory results vs practical applications -- 1.3 A futile search for the magic bullet' -- 1.4 Beyond the hurdle concept: multifactorial food preservation -- 1.5 Microbial resistance -- 1.6 How the book is organised -- 1.7 References -- 2 Nisin in multifactorial food preservation -- 2.1 Introduction -- 2.2 Structure and biosynthesis -- 2.3 Properties -- 2.4 Spectrum of activity and mode of action -- 2.5 Current uses -- 2.6 New applications and the multifactorial approach -- 2.7 Physical treatments -- 2.8 Microbiological treatments -- 2.9 Chemical treatments -- 2.10 Conclusions -- 2.11 References -- 3 Nisin in the decontamination of animal products -- 3.1 Introduction -- 3.2 Overview of current meat decontamination practices -- 3.3 The need for alternative decontamination treatments -- 3.4 Factors affecting nisin activity in meat -- 3.5 Decontamination using nisin -- 3.6 Future prospects -- 3.7 References -- 4 Bacteriocins other than nisin: the pediocin-like cystibiotics of lactic acid bacteria -- 4.1 Introduction: the lactic acid bacteria (LAB) -- 4.2 Bacteriocin-producing lactic acid bacteria -- 4.3 Class II bacteriocins and cystibiotics of lactic acid bacteria -- 4.4 Mode of bactericidal action of cystibiotics -- 4.5 Antibacterial potency and spectrum of activity -- 4.6 Immunity and resistance to cystibiotics -- 4.7 Production and purification of cystibiotics -- 4.8 Applications -- 4.9 Safety and legal status -- 4.10 Conclusions -- 4.11 References -- 5 Natamycin: an effective fungicide for food and beverages -- 5.1 Introduction -- 5.2 Chemical and physical properties -- 5.3 Mechanism of action -- 5.4 Sensitivity of moulds and yeasts to natamycin -- 5.5 Resistance -- 5.6 Applications -- 5.7 Toxicology -- 5.8 Regulatory status for use in foods -- 5.9 Future prospects -- 5.10 References -- 6 Organic acids -- 6.1 Introduction -- 6.2 Organic acids in complex food systems -- 6.3 Organic acids in meat decontamination -- 6.4 Development of acid resistance in microorganisms -- 6.5 Legislation, labeling and consumer acceptance -- 6.6 Future trends -- 6.7 References -- 7 Antimicrobials from animals -- 7.1 Introduction -- 7.2 Iron-chelators -- 7.3 Enzymes -- 7.4 Immunoglobulins -- 7.5 Applications in food -- 7.6 Toxicology -- 7.7 Legislation and labeling -- 7.8 Future prospects -- 7.9 References -- 8 Chitosan: new food preservative or laboratory curiosity? -- 8.1 Introduction -- 8.2 The antimicrobial properties of chitosan in vitro -- 8.3 The antimicrobial properties of chitosan in foods and beverages -- 8.4 Chitosan in combination with traditional preservatives -- 8.5 Conclusions and future prospects -- 8.6 References -- 9 Antimicrobials from herbs and spices -- 9.1 Introduction -- 9.2 Barriers to the adoption of flavouring substances as antimicrobials in foods -- 9.3 Methodological issues -- 9.4 Studies in vitro -- 9.5 Applications in food -- tidtid.
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| Abstract
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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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| Subject
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Anti-infective agents.
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Food additives.
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Food-- Microbiology.
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Anti-infective agents.
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Food additives.
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Food-- Microbiology.
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| Subject
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Anti-Infective Agents.
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Food Additives.
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Food Microbiology.
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| Subject
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Food Preservation.
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| Dewey Classification
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664.001579
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| LC Classification
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TP371.2.N3887 2003
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| Added Entry
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Roller, Sibel.
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