Natural Food Antimicrobial Systems (Φυσικά αντιμικροβιακά συστήματα τροφίμων - έκδοση στα αγγλικά)
Natural Food Antimicrobial Systems
Συγγραφέας: A.S. Naidu
ISBN: 9780849320477
Σελίδες: 818
Σχήμα: 19 Χ 26
Εξώφυλλο: Σκληρό
Έτος έκδοσης: 2000
• Addresses the basic science, biotechnology, and applications of natural food antimicrobial systems
• Explores lactoferrin as an antioxidant, iron-delivery system, and an immuno-modulating agent
• Reviews the biotechnology of mass production, optimization of antimicrobial functionality, target-delivery mechanisms, and specific-pathogen free product development
• Provides in-depth coverage of recent developments in our understanding of the antimicrobial mechanisms and principles of optimization
• Includes photographs, line drawings, and tables
Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents.
The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology.
To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.