
- 272 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Food Preservation and Safety of Natural Products
About this book
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.
The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.
- Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration
- Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films
- Presents the latest evidence-based science on the natural products used as additives in food
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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 Preservation and Safety of Natural Products by Helen N. Onyeaka,Ozioma F. Nwabor in PDF and/or ePUB format, as well as other popular books in Medicine & Medical Microbiology & Parasitology. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Front Matter
- Table of Contents
- Copyright
- List of Illustrations
- List of Tables
- Chapter 1 : Introduction
- Chapter 2 : Food ecology and microbial food spoilage
- Chapter 3 : Microbial food contamination and foodborne diseases
- Chapter 4 : Enumeration of foodborne microorganisms
- Chapter 5 : Conventional preservation and preservatives
- Chapter 6 : Natural bioactive compounds in food production and preservation
- Chapter 7 : Incorporation of natural products in food
- Chapter 8 : Green technology in food processing and preservation
- Chapter 9 : Natural active components in smart food packaging system
- Chapter 10 : Natural polymers as food packaging materials
- Chapter 11 : Lactic acid bacteria and bacteriocins as biopreservatives
- Chapter 12 : Bacteriophage: A potential biocontrol agent
- Chapter 13 : Antimicrobial peptides in food preservation
- Chapter 14 : Natural polymers and hydrocolloids application in food
- Chapter 15 : Natural products as functional food
- Chapter 16 : Legislations on the use of natural product
- Chapter 17 : Valorization of natural industrial agrofood by-products
- Chapter 18 : Nanotechnology and nanomaterial delivery in the food system
- Index
- A