818 Pages
by
CRC Press
830 Pages
by
CRC Press
Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses... Read more
Overview. Lacto-Antimicrobials. Lactoferrin. Lactoperoxidase. Lactoglobulins. Lactolipids. Ovo-Antimicrobials. Lysozyme. Ovotransferrin. Ovoglobulin IgY. Avidin. Phyto-Antimicrobials. Phyto-phenols. Saponins. Flavonoids. Thiosulfinates. Catechins. Glucosinolates. Agar. Bacto-Antimicrobials. Probiotics. Nisin. Pediocin. Reuterin. Sakacin. Acid-Antimicrobials. Lactic Acid. Sorbic Acid. Acetic Acid. Citric Acid. Milieu-Antimicrobials. Sodium Chloride. Polyphosphates. Chloro-cides. Ozone. Appendix. Index.
Biography
A.S. Naidu
