Food Preservation and Safety of Natural Products
eBook - ePub

Food Preservation and Safety of Natural Products

  1. 272 pages
  2. English
  3. ePUB (mobile friendly)
  4. 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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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.

Table of contents

  1. Cover
  2. Front Matter
  3. Table of Contents
  4. Copyright
  5. List of Illustrations
  6. List of Tables
  7. Chapter 1 : Introduction
  8. Chapter 2 : Food ecology and microbial food spoilage
  9. Chapter 3 : Microbial food contamination and foodborne diseases
  10. Chapter 4 : Enumeration of foodborne microorganisms
  11. Chapter 5 : Conventional preservation and preservatives
  12. Chapter 6 : Natural bioactive compounds in food production and preservation
  13. Chapter 7 : Incorporation of natural products in food
  14. Chapter 8 : Green technology in food processing and preservation
  15. Chapter 9 : Natural active components in smart food packaging system
  16. Chapter 10 : Natural polymers as food packaging materials
  17. Chapter 11 : Lactic acid bacteria and bacteriocins as biopreservatives
  18. Chapter 12 : Bacteriophage: A potential biocontrol agent
  19. Chapter 13 : Antimicrobial peptides in food preservation
  20. Chapter 14 : Natural polymers and hydrocolloids application in food
  21. Chapter 15 : Natural products as functional food
  22. Chapter 16 : Legislations on the use of natural product
  23. Chapter 17 : Valorization of natural industrial agrofood by-products
  24. Chapter 18 : Nanotechnology and nanomaterial delivery in the food system
  25. Index
  26. A