- 384 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Food Biopreservatives of Microbial Origin
About this book
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Food Biopreservatives of Microbial Origin by Bibek Ray in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Biology. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Title Page
- Copyright Page
- Contents
- Dedication
- Editors
- Preface
- 1 The Need for Food Biopreservation
- 2 Foods and Microorganisms of Concern
- 3 Procedures to Detect Antimicrobial Activities of Microorganisms
- 4 Cells of Lactic Acid Bacteria as Food Biopreservatives
- 5 Acetic, Propionic, and Lactic Acids of Starter Culture Bacteria as Biopreservatives
- 6 Diacetyl of Lactic Acid Bacteria as a Food Biopreservative
- 7 Hydrogen Peroxide, Lactoperoxidase Systems, and Reuterin
- 8 Bacteriocins of Starter Culture Bacteria as Food Biopreservatives: An Overview
- 9 Nisin of Lactococcus Lactis SSP. Lactis as a Food Biopreservative
- 10 Pediocin(s) of Pediococcus Acidilactici as a Food Biopreservative
- 12 Metabolites of Yeasts as Biopreservatives
- Index