Download Handbook Of Natural Antimicrobials For Food Safety And Quality Book PDF

Download full Handbook Of Natural Antimicrobials For Food Safety And Quality books PDF, EPUB, Tuebl, Textbook, Mobi or read online Handbook Of Natural Antimicrobials For Food Safety And Quality anytime and anywhere on any device. Get free access to the library by create an account, fast download and ads free. We cannot guarantee that every book is in the library.

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
  • Author : M Taylor
  • Publisher :Unknown
  • Release Date :2014-11-04
  • Total pages :442
  • ISBN : 9781782420422
GET BOOK HERE

Summary : Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Active Antimicrobial Food Packaging

Active Antimicrobial Food Packaging
  • Author : Isıl Var,Sinan Uzunlu
  • Publisher :Unknown
  • Release Date :2019-01-30
  • Total pages :104
  • ISBN : 9781789850031
GET BOOK HERE

Summary : Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality
  • Author : Mahendra Rai
  • Publisher :Unknown
  • Release Date :2011-02-01
  • Total pages :382
  • ISBN : 1845937821
GET BOOK HERE

Summary : The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Natural Antimicrobials for the Minimal Processing of Foods

Natural Antimicrobials for the Minimal Processing of Foods
  • Author : S Roller
  • Publisher :Unknown
  • Release Date :2003-07-15
  • Total pages :306
  • ISBN : 1855736691
GET BOOK HERE

Summary : This book discusses practical application of natural antimicrobials in food preservation. Topics covered include: the use of bacteriocins in preserving animal and other food products; the current and future uses of certain preservatives and the use of natural antimicrobials in edible coatings. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications. With its practical emphasis and authoritative coverage, this book will be a standard work for the food industry in developing new preservation systems that extend the shelf life of foods without compromising safety or sensory quality.

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher :Unknown
  • Release Date :2007-07-16
  • Total pages :1088
  • ISBN : 9781420017373
GET BOOK HERE

Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher :Unknown
  • Release Date :2007-07-16
  • Total pages :1088
  • ISBN : 9781420017373
GET BOOK HERE

Summary : The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Herbs and Spices

Handbook of Herbs and Spices
  • Author : K. V. Peter
  • Publisher :Unknown
  • Release Date :2012-09-21
  • Total pages :624
  • ISBN : 9780857095688
GET BOOK HERE

Summary : Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties. An authoritative new edition in two volumes, Handbook of herbs and spices provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices. Volume 2 begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production. Herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food are explored, before the book goes on to look in depth at individual herbs and spices, ranging from ajowan to tamarind. Each chapter provides detailed coverage of a single herb or spice, and begins by considering origins, chemical composition and classification. The cultivation, production and processing of the specific herb or spice is then discussed in detail, followed by analysis of the main uses, functional properties and toxicity. With its distinguished editor and international team of expert contributors, the two volumes of the new edition of Handbook of herbs and spices are an essential reference for manufacturers using herbs and spices in their products. They also provide valuable information for nutritionists and academic researchers. Provides a comprehensive guide to the properties, production and application of a wide variety of commercially-significant herbs and spices Begins with a discussion of such issues as the medicinal uses of herbs and spices and their sustainable production Explores herbs and spices as natural antimicrobials in foods and the effect of their natural antioxidants on the shelf life of food

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications
  • Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
  • Publisher :Unknown
  • Release Date :2011-06-15
  • Total pages :576
  • ISBN : 1444347764
GET BOOK HERE

Summary : The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications
  • Author : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
  • Publisher :Unknown
  • Release Date :2011-06-15
  • Total pages :576
  • ISBN : 1444347764
GET BOOK HERE

Summary : The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Antimicrobials in Food, Third Edition

Antimicrobials in Food, Third Edition
  • Author : P. Michael Davidson,John N. Sofos,A. Larry Branen
  • Publisher :Unknown
  • Release Date :2005-04-28
  • Total pages :720
  • ISBN : 9781420028737
GET BOOK HERE

Summary : 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 Listeria monocytogenes had not yet occurred, consumer and regulatory demands for improved food safety were just surfacing, the use of naturally occurring antimicrobials was in its infancy, and lysozyme, lactoferrin, ozone, and several other compounds were not approved for use in or on foods in the United States. The editors have addressed these contemporary topics by synthesizing information from internationally recognized authorities in their fields. Five new chapters have been added in this latest release, including the most recent details on lysozyme, naturally occurring antimicrobials from both animal and plant sources, hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Existing chapters have been extensively revised to reflect the most relevant research and information available on antimicrobials. Complementing these topics is information on the progress that has been made in determining the effects and mechanisms of action involved in a number of naturally occurring antimicrobials.

Handbook of Meat, Poultry and Seafood Quality

Handbook of Meat, Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher :Unknown
  • Release Date :2012-05-29
  • Total pages :576
  • ISBN : 9781118352458
GET BOOK HERE

Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

The Clinician's Handbook of Natural Medicine - E-Book

The Clinician's Handbook of Natural Medicine - E-Book
  • Author : Joseph E. Pizzorno,Michael T. Murray,Herb Joiner-Bey
  • Publisher :Unknown
  • Release Date :2008-02-28
  • Total pages :832
  • ISBN : 9781437725650
GET BOOK HERE

Summary : Written by leading authorities in complementary and integrative medicine, this convenient, quick-reference handbook provides clear and rational directives on diagnosing and treating specific diseases and disorders with natural medicine. You'll get concise summaries of diagnostic procedures, general considerations, therapeutic considerations, and therapeutic approaches for 84 of the most commonly seen conditions, 12 of which are new to this edition, plus naturopathic treatment methods and easy-to-follow condition flowcharts. Based on Pizzorno's trusted Textbook of Natural Medicine and the most current evidence available, it's your key to accessing reliable, natural diagnosis and treatment options in any setting. Expert authorship lends credibility to information. Scientifically verified content assures the most reliable coverage of diagnostic and natural treatment methods. Over 80 algorithms synthesize therapeutic content and provide support for your clinical judgment with a conceptual overview of case management. The book's compact size makes it portable for easy reference in any setting. A consistent organization saves you time and helps you make fast, accurate diagnoses. 12 NEW chapters enhance your treatment knowledge and understanding with information on important and newly emerging treatments and areas of interest, including: Cancer Endometriosis Fibromyalgia Hair Loss in Women Hyperventilation Syndrome Infectious Diarrhea Intestinal Protozoan Infestation Lichen Planus Parkinson's Disease Porphyrias Proctological Conditions Uterine Fibroids Each chapter is fully updated to reflect the content of the latest edition of Pizzorno's Textbook of Natural Medicine and keep you current on the safest and most effective natural interventions.

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2017-10-20
  • Total pages :588
  • ISBN : 9780128112656
GET BOOK HERE

Summary : Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Food Control and Biosecurity

Food Control and Biosecurity
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher :Unknown
  • Release Date :2018-02-13
  • Total pages :612
  • ISBN : 9780128114971
GET BOOK HERE

Summary : Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Handbook of Food Processing

Handbook of Food Processing
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher :Unknown
  • Release Date :2015-10-22
  • Total pages :679
  • ISBN : 9781498721783
GET BOOK HERE

Summary : Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry
  • Author : H. L. M. Lelieveld,John Holah,M A Mostert
  • Publisher :Unknown
  • Release Date :2005-10-30
  • Total pages :744
  • ISBN : 9781845690533
GET BOOK HERE

Summary : Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print. Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing. Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored

Handbook of Antimicrobial Coatings

Handbook of Antimicrobial Coatings
  • Author : Atul Tiwari
  • Publisher :Unknown
  • Release Date :2017-09-22
  • Total pages :596
  • ISBN : 9780128119839
GET BOOK HERE

Summary : Handbook of Antimicrobial Coatings is the first comprehensive work on the developments being made in the emerging field of antimicrobial coatings. Crucial aspects associated with coating research are presented in the form of individual chapters. Particular close attention has been given to essential aspects necessary to understand the properties of novel materials. The book introduces the reader to progress being made in the field, followed by an outline of applications in different areas. Various methods and techniques of synthesis and characterization are detailed as individual chapters. Chapters provide insight into the ongoing research, current trends and technical challenges in this rapidly progressing field. The covered topics were chosen so that they can be easily understood by new scholars as well as advanced learners. No book has been written on this topic thus far with so much crucial information for materials scientists, engineers and technologists. Offers the first comprehensive work on developments being made in the emerging field of antimicrobial coatings Features updates written by leading experts in the field of anti-microbial coatings Includes discussions of coatings for novel materials Provides various methods and techniques of synthesis and characterization detailed in individual chapters

Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
  • Author : Seid Mahdi Jafari
  • Publisher :Unknown
  • Release Date :2020-06-17
  • Total pages :774
  • ISBN : 9780128160428
GET BOOK HERE

Summary : Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Handbook of cheese in health: production, nutrition and medical sciences

Handbook of cheese in health: production, nutrition and medical sciences
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
  • Publisher :Unknown
  • Release Date :2013-10-21
  • Total pages :880
  • ISBN : 9789086867660
GET BOOK HERE

Summary : Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in human nutrition. However, some consider that traditionally manufactured cheeses may not contribute to optimal health. For this reason, there is a drive to produce types with reduced or modified fat or salt contents. Another aspect that affects human health is that cheese may also harbour harmful pathogens in some circumstances. To gain a holistic understanding of cheese in health, nutritionists and dieticians have a fundamental need to grasp the process of cheese manufacture, while cheese manufacturers benefit by understanding the health related aspects of cheese. This handbook bridges the intellectual and trans-disciplinary divide and provides a balanced overview of cheese in relation to health. Experts provide a comprehensive coverage of subjects in relation to cheese production, nutrition and medical sciences, such as composition and health benefits, toxicology, metabolic and nutritional effects and microbiology.

Handbook of Preservatives

Handbook of Preservatives
  • Author : Michael Ash,Irene Ash
  • Publisher :Unknown
  • Release Date :2004
  • Total pages :873
  • ISBN : 9781890595661
GET BOOK HERE

Summary : This handbook contains comprehensive information on more than 5000 trade names and generic chemicals and materials that are used in a broad range of formulations to prevent the contamination and decomposition of end products. Product degradation can be caused by exposure to oxygen, ozone, bacteria, molds, yeast, mildew, and fungi. The industries that depend on the proper selection of preserving chemicals and materials are diverse and include: plastics, elastomers, construction, paper/pulp, agriculture, textiles, paints and coatings, pharmaceutical, cosmetics, food, beverages.This handbook contains comprehensive information on a variety of preservatives available from major chemical manufacturers and can expedite the material selection process for chemists, formulators and purchasing agents by providing the answers to these questions:? Is the agent capable of inhibiting the detrimental effects of oxygen, ozone, or microbes to the extent necessary?? Is the agent's overall physical and chemical attributes compatible with the product or system being protected?? Can the agent remain stable under storage conditions and for the application requirements?? Is its safety in production and handling acceptable?? Does its level of toxicity meet environmental regulations?? Does it meet cost requirements?

Nondestructive Sensing for Food Safety, Quality, and Natural Resources

Nondestructive Sensing for Food Safety, Quality, and Natural Resources
  • Author : Yud-Ren Chen,Shu-I. Tu
  • Publisher :Unknown
  • Release Date :2004
  • Total pages :270
  • ISBN : UOM:39015061388446
GET BOOK HERE

Summary : Proceedings of SPIE present the original research papers presented at SPIE conferences and other high-quality conferences in the broad-ranging fields of optics and photonics. These books provide prompt access to the latest innovations in research and technology in their respective fields. Proceedings of SPIE are among the most cited references in patent literature.