Franklin

Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation [electronic resource] / edited by Christophe Lacroix.

Publication:
Great Abington, Cambridge : Woodhead Pub., 2011.
Format/Description:
Book
1 online resource (528 p.)
Series:
Woodhead Publishing in food science, technology, and nutrition ; no. 201.
Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 201
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Details

Subjects:
Anti-infective agents.
Food -- Microbiology.
Food -- Safety measures.
Food preservatives.
Form/Genre:
Electronic books.
Language:
English
Summary:
Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture compone
Contents:
pt. I. Food biopreservation
pt. II. Applications of protective cultures, bacteriocins and bacteriophages in food animals and humans
pt. III. Applications of protective cultures, bacteriocins and bacteriophages in foods and beverages.
Notes:
Description based upon print version of record.
Includes bibliographical references and index.
Contributor:
Lacroix, Christophe.
ISBN:
1-61344-369-2
0-85709-052-6
OCLC:
866448880