Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157: H7 and Listeri
- 721 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Antimicrobials in Food
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Table of contents
- Front Cover
- Preface
- Editors
- Contributors
- Contents
- Chapter 1: Food Antimicrobials - An Introduction
- Chapter 2: Sodium Benzoate and Benzoic Acid
- Chapter 3: Sorbic Acid and Sorbates
- Chapter 4: Organic Acids
- Chapter 5: Sulfur Dioxide and Sulfites
- Chapter 6: Nitrite
- Chapter 7: Nisin
- Chapter 8: Natamycin
- Chapter 9: Parabens
- Chapter 10: Dimethyl Dicarbonate and Diethyl Dicarbonate
- Chapter 11: Medium-Chain Fatty Acids and Esters
- Chapter 12: Lysozyme
- Chapter 13: Bacteriocins with Potential for Use in Foods
- Chapter 14: Naturally Occurring Compounds - Plant Sources
- Chapter 15: Naturally Occuring Compounds - Animal Sources
- Chapter 16: Sanitizers: Halogens, Surface-Active Agents, and Peroxides
- Chapter 17: Indirect and Miscellaneous Antimicrobials
- Chapter 18: Antibiotic Residues in Foods and Their Significance
- Chapter 19: Update on Hurdle Technology Approaches to Food Preservation
- Chapter 20: Mechanisms of Action, Resistance, and Stress Adaptation
- Chapter 21: Methods for Activity Assay and Evaluation of Results
- Index
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Yes, you can access Antimicrobials in Food by P. Michael Davidson, John N. Sofos, A. Larry Branen in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.