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Handbook of natural antimicrobials for food safety and quality

Titre :	Handbook of natural antimicrobials for food safety and quality Ajouter au panier
Auteur(s) :	T. Matthew Taylor, Éditeur scientifique
Type de document :	Livre
Sujets :	JUS DE LEGUME ; MICROORGANISME ; ENCAPSULATION ; MODELE MATHEMATIQUE Aliments ; Aliments -- Conservation ; Antibactériens ; Antioxydants ; Bactériophages ; Bière ; Boissons ; Boissons alcoolisées ; Boissons non alcoolisées ; Chitosane ; Cidre ; Épices ; Fruits ; Huiles essentielles ; Jus de fruits ; Lactobacillacées ; Lait -- Microbiologie ; Légumes ; Plantes ; Qualité -- Contrôle ; Sécurité ; Vin ; Volaille (viande)
Résumé :	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 [...] 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.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2015
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition, num. 269
Format :	1 vol. (XXIX-412 p.) / ill., couv. ill. en coul. / 23 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. The use of natural antimicrobials in food: an overview 1.1. Introduction 1.2. Types of natural antimicrobials: animal sources 1.3. Types of natural antimicrobials: plant sources 1.4. Types of natural antimicrobials: microbial sources 1.5. Challenges to application of natural antimicrobials to foods 1.6. Application of natural antimicrobials 1.7. Conclusions Part One. Types 2. Plant extracts as antimicrobials in food products:[...] 1. The use of natural antimicrobials in food: an overview 1.1. Introduction 1.2. Types of natural antimicrobials: animal sources 1.3. Types of natural antimicrobials: plant sources 1.4. Types of natural antimicrobials: microbial sources 1.5. Challenges to application of natural antimicrobials to foods 1.6. Application of natural antimicrobials 1.7. Conclusions Part One. Types 2. Plant extracts as antimicrobials in food products: types 2.1. Introduction 2.2. Herbs, spices, and plant extracts as antimicrobials 2.3. Essential oils 2.4. Plant extracts in combination with minerals 2.5. Conclusion 3. Plant extracts as antimicrobials in food products: mechanisms of action, extraction methods, and applications 3.1. Introduction 3.2. Mechanisms of action of plant extracts 3.3. Plant extracts and antibiotic resistance 3.4. Extraction methods to maximize antimicrobial properties 3.5. Response of Gram-positive and Gram-negative bacteria to plant extracts 3.6. Applications of plant extracts in food products 3.7. Conclusion 4. Bacteriophages as antimicrobials in food products: history, biology and application 4.1. Introduction 4.2. Research into bacteriophages 4.3. Biology of bacteriophages 4.4. Bacteriophages as biocontrol agents in food 4.5. The use of phage endolysins as biocontrol agents in food 4.6. Combining bacteriophages with other preservation techniques to enhance food safety 5. Bacteriophages as antimicrobials in food products: applications against particular pathogens 5.1. Introduction 5.2. Bacteriophages to control Gram-negative food-borne pathogens 5.3. Bacteriophages to control Gram-positive food-borne pathogens 5.4. Conclusion and future trends 6. Lactic acid bacteria (LAB) as antimicrobials in food products: types and mechanisms of action 6.1. Introduction 6.2. Characteristics of lactic acid bacteria (LAB) 6.3. Carbohydrate metabolism in LAB 6.4. Effects of culture preparation and storage techniques on LAB 6.5. Antimicrobial compounds produced by LAB: organic acids, diacetyl, and hydrogen peroxide 6.6. Antimicrobial compounds produced by LAB: bacteriocins 6.7. Conclusions 7. Lactic acid bacteria (LAB) as antimicrobials in food products: analytical methods and applications 7.1. Introduction 7.2. Screening lactic acid bacteria (LAB) for antimicrobial activity 7.3. Regulatory framework governing the use of LAB in food 7.4. Methods for using LAB as biopreservatives in food 7.5. Use of LAB in the biopreservation of particular food products and as a biosanitizer 7.6. Conclusions 8. Chitosan as an antimicrobial in food products 8.1. Introduction 8.2. Overview of antimicrobial activity of chitosan 8.3. Mechanism of action 8.4. Effects of molecular structure 8.5. Effects of environmental conditions 8.6. Current applications and future trends Part Two. Processing 9. Evaluating natural antimicrobials for use in food products 9.1. Introduction 9.2. The advantages of using antimicrobials in food preservation 9.3. The use of natural antimicrobials in food preservation 9.4. Combining antimicrobials with other preservation techniques 9.5. Factors affecting the biocidal activity of natural antimicrobials 9.6. The regulation of natural antimicrobials 9.7. Conclusion 10. Physical and chemical methods for food preservation using natural antimicrobials 10.1. Introduction 10.2. Physical application of natural antimicrobials 10.3. Chemical application of natural antimicrobials 10.4. Biological application of natural antimicrobials 10.5. Commercial natural antimicrobials 10.6. Conclusion and future trends 11. Nanostructured and nanoencapsulated natural antimicrobials for use in food products 11.1. Introduction 11.2. Natural food antimicrobials 11.3. Nanostructures for antimicrobial delivery 11.4. Methods for characterization of nanostructures 11.5. Food applications of nanostructured antimicrobial systems 11.6. Conclusions and future trends 12. Modelling the effects of natural antimicrobials as food preservatives 12.1. Introduction 12.2. Antimicrobial susceptibility assessment 12.3. Mathematical modelling in food preservation 12.4. Types of models 12.5. Model development 12.6. Modelling the effects of natural antimicrobial agents 12.7. Conclusion and future trends Part Three. Using natural antimicrobials in particularfoods 13. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials 13.1. Introduction 13.2. Fresh and processed fruits and vegetables: advances and challenges 13.3. Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils 13.4. Antimicrobials from plants: aldehydes and methyl jasmonate 13.5. Antimicrobials from plants: phenolic compounds and isothiocyanates 13.6. Chitosan is not from plant origin 13.7. Natural antimicrobials of microbial origin: lactic acid bacteria (LAB) and bacteriocins 13.8. Conclusion and future trends 14. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues 14.1. Introduction 14.2. Techniques for applying natural antimicrobials to fruits and vegetables: key issues 14.3. Encapsulation of natural antimicrobials 14.4. Edible films and coatings enriched with natural antimicrobials 14.5. Antioxidant properties of natural antimicrobials 14.6. Plant antimicrobials as flavoring compounds 14.7. Conclusion and future trends 15. Using natural antimicrobials to enhance the safety and quality of milk 15.1. Introduction 15.2. Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk 15.3. Enhancing the safety and quality of infant milk formulas using natural antimicrobials 15.4. Enhancing the safety and quality of egg–milk beverages using natural antimicrobials 15.5. Conclusion and future trends 16. Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages 16.1. Introduction 16.2. Enhancing the safety and quality of fruit- and vegetable-based beverages using natural antimicrobials 16.3. Melon and watermelon juices 16.4. Orange and orange-based juices 16.5. Grape juices 16.6. Apple and pear juices 16.7. Dark fruit juices 16.8. Tomato juices 16.9. Other vegetable beverages 16.10. Conclusion and future trends 17. Using natural antimicrobials to enhance the safety and quality of alcoholic and other beverages 17.1. Introduction 17.2. Alcoholic beverages 17.3. Wine 17.4. Beer 17.5. Apple cider 17.6. Hot drinks 17.7. Conclusion and future trends 18. Using natural antimicrobials to enhance the safety and quality of poultry 18.1. Introduction 18.2. Food safety and its role in food quality 18.3. Pre-harvest use of natural antimicrobials 18.4. Antimicrobials for use on poultry products 18.5. Conclusion and future trends
Langue(s) :	Anglais
Identifiant :	978-0-08-101399-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187024

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