| Titre : | Antimicrobials in food. | | Type de document : | texte imprimé | | Auteurs : | P.M. Davidson, Editeur scientifique ; John N. Sofos, Editeur scientifique ; A.L. Branen, Editeur scientifique | | Mention d'édition : | 3e éd. | | Editeur : | BOCA RATON : Taylor & Francis Group, LLC | | Année de publication : | 2005 | | Collection : | Food science and technology num. 145 | | Importance : | 706 p. | | ISBN/ISSN/EAN : | 978-0-8247-4037-5 | | Prix : | 186,48 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; ACIDE GRAS ; AGENT DE CONSERVATION ; ESTER ; PEROXYDASE ; ACIDE BENZOIQUE ; ACIDE ORGANIQUE ; NITRITE ; LYSOZYME ; BACTERICIDE ; DESINFECTANT ; ANTIBIOTIQUE
| | Résumé : | Chapter 1: Food Antimicrobials - An Introduction
Chapter 2: Sodium Benzoate and Benzoic Acid
Chapter 3: Sorbic Acid and Sorbates
Chapter 4: Organic Acids
Chapter 5: Sulfur Dioxide and Sulfites
Chapter 6: Nitrite
Chapter 7: Nisin
Chapter 8: Natamycin
Chapter 9: Parabens
Chapter 10: Dimethyl Dicarbonate and Diethyl Dicarbonate
Chapter 11: Medium-Chain Fatty Acids and Esters
Chapter 12: Lysozyme
Chapter 13: Bacteriocins with Potential for Use in Foods
Chapter 14: Naturally Occurring Compounds - Plant Sources
Chapter 15: Naturally Occuring Compounds - Animal Sources
Chapter 16: Sanitizers: Halogens, Surface-Active Agents, and Peroxides
Chapter 17: Indirect and Miscellaneous Antimicrobials
Chapter 18: Antibiotic Residues in Foods and Their Significance
Chapter 19: Update on Hurdle Technology Approaches to Food Preservation
Chapter 20: Mechanisms of Action, Resistance, and Stress Adaptation
Chapter 21: Methods for Activity Assay and Evaluation of Results
Index | | Type de document : | Livre | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67745 |
Antimicrobials in food. [texte imprimé] / P.M. Davidson, Editeur scientifique ; John N. Sofos, Editeur scientifique ; A.L. Branen, Editeur scientifique . - 3e éd. . - BOCA RATON : Taylor & Francis Group, LLC, 2005 . - 706 p.. - ( Food science and technology; 145) . ISBN : 978-0-8247-4037-5 : 186,48 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
2.5 (MICROBIOLOGIE ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; ACIDE GRAS ; AGENT DE CONSERVATION ; ESTER ; PEROXYDASE ; ACIDE BENZOIQUE ; ACIDE ORGANIQUE ; NITRITE ; LYSOZYME ; BACTERICIDE ; DESINFECTANT ; ANTIBIOTIQUE
| | Résumé : | Chapter 1: Food Antimicrobials - An Introduction
Chapter 2: Sodium Benzoate and Benzoic Acid
Chapter 3: Sorbic Acid and Sorbates
Chapter 4: Organic Acids
Chapter 5: Sulfur Dioxide and Sulfites
Chapter 6: Nitrite
Chapter 7: Nisin
Chapter 8: Natamycin
Chapter 9: Parabens
Chapter 10: Dimethyl Dicarbonate and Diethyl Dicarbonate
Chapter 11: Medium-Chain Fatty Acids and Esters
Chapter 12: Lysozyme
Chapter 13: Bacteriocins with Potential for Use in Foods
Chapter 14: Naturally Occurring Compounds - Plant Sources
Chapter 15: Naturally Occuring Compounds - Animal Sources
Chapter 16: Sanitizers: Halogens, Surface-Active Agents, and Peroxides
Chapter 17: Indirect and Miscellaneous Antimicrobials
Chapter 18: Antibiotic Residues in Foods and Their Significance
Chapter 19: Update on Hurdle Technology Approaches to Food Preservation
Chapter 20: Mechanisms of Action, Resistance, and Stress Adaptation
Chapter 21: Methods for Activity Assay and Evaluation of Results
Index | | Type de document : | Livre | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67745 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAdditifs et auxiliaires de fabrication dans les industries agro-alimentaires. / Jean-Louis Multon (1984)
