Title:
Natural antimicrobial systems and food preservation
Publication Information:
Wallingford: Cab International, 1994
ISBN:
9780851988788
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010042768 | TP371.2 N37 1994 | Open Access Book | Book | Searching... |
On Order
Summary
Summary
At a time when there is increasing consumer resistance to the use of chemical preservatives in food products, the role of natural systems for controlling microorganisms in food is gaining attention. This book reviews our current knowledge of natural antimicrobial systems and considers how these can be exploited in food safety. It is aimed at advanced students and research workers in food microbiology and food technology.
Table of Contents
| Contributors |
| Preface |
| 1 Ecological Concepts of Food PreservationV.M. Dillon and R.G. Board |
| 2 Lactoperoxidase and LactoferrinB. Ekstrand |
| 3 Lysozyme, Ovotransferrin and AvidinH.S. Tranter |
| 4 NisinJ. Delves-Broughton and M.J. Gasson |
| 5 Bacteriocins of Starter Culture BacteriaB. Ray and M.A. Daeschel |
| 6 Antimicrobial Properties of Spices and Their Essential OilsL.R. Beuchat |
| 7 Antimicrobial Compounds in Food PlantsJ.R.L. Walker |
| 8 Antimicrobial Properties of Vegetable and Fish OilsH. Dallyn |
| 9 Antimicrobial Agents Associated with InsectsR.j. Dillon |
| 10 Biocontrol of Undesirable Microorganisms in FoodV.M. Dillon and P.E. Cook |
| 11 Future Prospects for Natural Antimicrobial Food Preservation SystemsV.M. Dillon and R.G. Board |
| Index |
