Microbial control and food preservation : theory and practice / edited by Vijay K Juneja, Hari P Dwivedi, John N Sofos.
Contributor(s): Juneja, Vijay K [editor] | Dwivedi, Hari P [editor] | Sofos, John Nikolaos [editor].
Material type: BookSeries: Food microbiology and food safety series: Publisher: New York : Springer, [2017]Copyright date: ©2017Description: xii, 430 pages : illustrations (some color) ; 23 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781493985197 (paperback).Subject(s): Food -- Microbiology | Food -- Preservation | Food -- Safety measuresDDC classification: 664.001579Item type | Current library | Call number | Status | Notes | Date due | Barcode | Item holds |
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General Lending | MTU Bishopstown Library Lending | 664.001579 (Browse shelf(Opens below)) | Checked out | MTU Cork Module FOOD8007-Core reading. | 04/04/2024 | 00218992 |
Enhanced descriptions from Syndetics:
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Includes bibliographical references and index.
Food preservation and safety -- Principles of food preservation -- Applications of omics technologies and computational approaches for control of foodborne pathogens in foods -- Natural food antimicrobials of animal origin -- Antimicrobials of plant origin -- Natural food antimicrobials of microbial origin -- Antimicrobial peptides and polyphenols: implications in food safety and preservation -- Delivery systems for introduction of natural antimicrobials into foods -- Microbial resistance to antimicrobials -- Intervention for fresh produce -- Preservation methods for meat and poultry -- Microbial control of milk and milk products -- Microbial fermentation in food preservation -- Non-thermal methods for food preservation -- Antimicrobial gases for food application -- Current state of the art and recent innovations for antimicrobial food packaging - Consumer perception of food preservation techniques -- Statistical derivation of sampling plans for microbiological testing of foods -- Antimicrobials and food preservation: a risk assessment approach.
MTU CORK Module FOOD 8007 - Core reading.