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020 a| 9781845696696;

020 a| 1845696697 (Trade Cloth)c| USD 265.00 Retail Price (Ingram Publisher Services)9| Active Record;

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082 00 a| 664.0282| 22;

245 00 a| Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservationh| [electronic resource];

260 a| Sawston : b| Woodhead Publishing Limiteda| LaVergne : b| Ingram Publisher Services [Distributor];

300 a| 544 p.b| illc| 09.520 x 06.300 in.;

440 0 a| Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.;

506 a| Available only to authorized users.;

520 8 a| Annotationb| Consumers favor 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 products 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 components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert,Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservationis a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply.;

538 a| Mode of access: World Wide Web;

650 4 a| Foodx| Preservation;

650 4 a| Anti-infective Agents;

650 4 a| Foodx| Microbiology;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Lacroix,Christophee| Editor4| edt?| UNAUTHORIZED;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2011 (Elsevier and Woodhead) [EBCABS11W]u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9781845696696;

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Other author	Lacroix,Christophe Editor
Format	Electronic
Publication Info	Sawston : Woodhead Publishing Limited LaVergne : Ingram Publisher Services [Distributor]
Description	544 p. ill 09.520 x 06.300 in.
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences 2011 (Elsevier and Woodhead) [EBCABS11W]
Subjects	Food--Preservation. Anti-infective Agents Food--Microbiology.

Series	Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Summary	Annotation Consumers favor 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 products 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 components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert,Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservationis a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
ISBN	9781845696696
ISBN	1845696697 (Trade Cloth) Active Record
Standard identifier#	9781845696696
Stock number	00051468

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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