| ISBN13: | 9781032264851 |
| ISBN10: | 1032264853 |
| Kötéstípus: | Keménykötés |
| Terjedelem: | 392 oldal |
| Méret: | 254x178 mm |
| Nyelv: | angol |
| Illusztrációk: | 51 Illustrations, black & white; 8 Illustrations, color; 22 Halftones, black & white; 6 Halftones, color; 29 Line drawings, black & white; 2 Line drawings, color; 34 Tables, black & white |
| 700 |
Antimicrobials for Sustainable Food Storage
GBP 170.00
Kattintson ide a feliratkozáshoz
This book covers various antimicrobials as food preservatives, such as metabolites, natural products, essential oils. There are chapters that focus on the applicability and prospective studies of essential oils, edible biofilms, biodegradable antimicrobials, and nanostructured lipid carriers in the food sector.
Finding natural substances is worthwhile in food preservation. The principal motivation behind this edited volume Antimicrobials for Sustainable Food Storage is to collect and present widespread knowledge in the domain of sustainable food ingredients with antimicrobial properties. The book consists of two sections. The first section of this volume is about food ingredients as antimicrobials, and the second section discusses the recent advances in the applications of food ingredients.
Interplay of various environmental factors favor the growth of different microorganisms during the food preservation process. growth of undesirable microorganisms negatively influences the taste, smell, color, and texture of food. Therefore, sustainable food preservation is a challenging issue. Though several chemicals have emerged, inevitable health effects are commonly encountered by food preserve chemicals.
Microbial products (Nisin, enterocin, pentosin, sakacin, and pediocin) have immense importance in prolonging the shelf life of food substances by controlling food spoilage and pathogenic microbes. Yeasts and Cyanobacteria are also potential candidates in the supply of food ingredients with significant antimicrobial properties. However, limited awareness of antimicrobials as food ingredients and the unavailability of a single source of the latest insights on such food ingredients in one place led to the motivation to produce this work.
Key Features:
? Provides insights on natural antimicrobials in food preservation.
? Underlines the importance of sustainable food packaging.
? Offers knowledge on emerging trends in antimicrobial-based food storage.
Diverse applications are covered in different chapters. This book covers various antimicrobials as food preservatives, such as metabolites, natural products, essential oils nanomaterials, L-arginine, polyphenols, phaeophyceae, horchata. There are also chapters that focus on the applicability and prospective studies of essential oils, edible biofilms, biodegradable antimicrobials, and nanostructured lipid carriers in the food sector and the method for encapsulation of antimicrobials.
Section 1: FOOD INGREDIENTS AS ANTIMICROBIALS. Chapter 1. Antimicrobial activity of natural metabolites. Chapter 2. Natural Antimicrobials, Their Sources and Food Safety. Chapter 3. Natural Antimicrobials in Food Packaging and Preservation. Chapter 4. Antimicrobial activity of essential oils: Food aplication and determination methods. Chapter 5. Antimicrobial Agents in Food Preservation. Chapter 6. Antimicrobial Packaging to Preserve Food Quality and Food Self Life. Chapter 7. Antimicrobial nanomaterials in the food industry. Chapter 8. Production of L-arginine by fermentation: its applications as food ingredients and antimicrobials. Chapter 9. Role of Antibacterial Polyphenols (PPS) in Food Preservative Applications and correlated to crystals structures as reference tool. Chatper 10. Bioprospective Value of Phaeophyceae : Antimicrobial Potential, Bioactive Components and its Health Promoting Perspectives. Chapter 11. Antimicrobial activity and potential of the ingredients of horchata ? a traditional Southern Ecuadorian Highlands herbal drink. Section 2: APPLICATIONS OF FOOD INGREDIENTS ? RECENT ADVANCES. Chapter 12. Antimicrobial potentiality of Endophytes in agriculture, food-nutrition, and packaging. Chapter 13. Microencapsulation of essential oils for food preservation: Methods, Mechanisms and Applications. Chapter 14. Antimicrobial edible biofilms for food packaging ? Nano-based technologies. Chapter 15. Spray drying as a tool for the microencapsulation of essential oils as natural food additives. Chapter 16. Emerging Trends in Antimicrobial Use for Sustainable Food Preservation. Chapter 17. Biodegradable Antimicrobials in Food Packaging. Chapter 18. Nanostructured Lipid Carriers (NLCs) for the Aqueous-Based Food Preservation. Chapter 19. Scientific Research on Antimicrobials: Bibliometric Assessment of Contributions in WOS (2000-2021).
