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Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 478
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Book Description
Author:
Publisher:
ISBN:
Category : Food supply
Languages : es
Pages : 478
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Book Description
Author: Naga Raju Maddela
Publisher: CRC Press
ISBN: 1040041345
Category : Technology & Engineering
Languages : en
Pages : 391
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Book Description
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 favors 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, and 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.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 444
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 856
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Book Description
Author: International Office of Epizootics
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 280
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Book Description
Author: Orlando Arboleda-Sepúlveda
Publisher:
ISBN:
Category : Agriculture
Languages : es
Pages : 214
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Book Description
Author: Alexandre Guilliermond
Publisher: Merchant Books
ISBN: 9781933998237
Category : Science
Languages : en
Pages : 452
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Book Description
Author: Abraham Villegas de Gante
Publisher:
ISBN:
Category : Cheese
Languages : es
Pages : 260
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Book Description
Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 146152508X
Category : Science
Languages : en
Pages : 474
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Book Description
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Author: José M Alvarez-Suarez
Publisher: Springer
ISBN: 3319596896
Category : Medical
Languages : en
Pages : 301
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Book Description
This book presents an updated discussion of the chemical composition and biological properties of the main bee products. Specific attention is focused on the beneficial biological activities of bee products in human health. Honey, royal jelly, propolis, bee pollen and bee venom are used as nutriment and in traditional medicine. Their composition is rather variable and depends on the floral source and external factors, such as seasonal, environmental conditions and processing. Bee products are rich in several essential nutrients and non essential nutrients, as sugars, minerals, proteins, free amino acids, vitamins, enzymes and polyphenols, that seem to be closely related to their biological functions. The effects of these products in nutrition, aging and age-related diseases, cancer, neurodegenerative diseases and pathogen infections are discussed.
