Natural Food Antimicrobial Systems: 1st Edition (Hardback) book cover

Natural Food Antimicrobial Systems

1st Edition

Edited by A.S. Naidu

CRC Press

818 pages

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Hardback: 9780849320477
pub: 2000-06-21
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Description

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 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.

Table of Contents

Overview, A.S. Naidu

Lacto-Antimicrobials

Lactoferrin. A.S. Naidu

Lactoperoxidase, A.S. Naidu

Lactoglobulins, E.F. Bostwick, J. Steijins, and S. Braun

Lactolipids, M. Lampe and C. Isaacs

Ovo-Antimicrobials

Lysozymes, J.N. Losso, S. Nakai, and E.A. Charter

Ovotransferrin, H.R. Ibrahim

Ovoglobulin IgY, J.S. Sim, H.H. Sunwoo, and E.N. Lee

Avidin, Y. Mine

Phyto-Antimicrobials

Phyto-phenols, P.M., Davidson and A.S. Naidu

Saponins, W.A. Oleszek

Flavonoids, A.S. Naidu, W.R. Bidlack, and A.T. Crecelius

Thiosulfinates, B.B. Whitmore and A.S. Naidu

Catechins, L.R. Juneja, T. Okubo, and P. Hung

Glucosinolates, B.B. Whitmore and A.S. Naidu

Agar, A.S. Naidu

Bacto-Antimicrobials

Probiotics, A.S. Naidu and R.A. Clemens

Nisin, L.V. Thomas, M.R. Clarkson, and J. Delves-Broughton

Pediocin, B. Ray and K. Miller

Reuterin, M.G. El-Ziney, J. Debevere, and M.Jakobsen

Sakacin, F. Leroy and L. De Vuyst

Acid-Antimicrobials

Lactic Acid, J-C. Bogeart and A.S. Naidu

Sorbic Acid, J.N. Sofos

Acetic Acid, D.L. Marshall, L.N. Cotton, and F.A. Bal'a

Citric Acid, R.K. Sharma

Milieu-Antimicrobials

Sodium Chloride, R. Ravishankar and V.K. Juneja

Polyphosphates, A. Prakash

Chloro-cides, N. Khanna and A.S. Naidu

Ozone, M. Muthukumarappin, F. Halaweish, and A.S. Naidu

Appendix (Abbreviations and Symbols)

Index

Subject Categories

BISAC Subject Codes/Headings:
SCI045000
SCIENCE / Life Sciences / Biology / Microbiology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science