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Titre : |
Antimicrobials in food
|
Auteur(s) : |
P. Michael Davidson, Éditeur scientifique
T. Matthew Taylor, Éditeur scientifique Jairus R.D. David, Éditeur scientifique |
Type de document : | Livre |
Sujets : | Aliments ; Microorganismes ; Acides organiques ; Nitrites ; Acides gras ; Aliments -- Microbiologie ; Bactériophages ; Antibactériens ACIDE BENZOIQUE ; LYSOZYME |
Résumé : |
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These [...]
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.
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Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2021 |
Mention d'édition : | 4th ed. |
Collection : | Food & Culinary Science |
Format : | 1 vol. (XV-810 p.) / ill. en noir et blanc, couv. ill. en coul. / 26 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
1. Food Antimicrobials — An Introduction
1. Food Antimicrobials — An Introduction |
Langue(s) : | Anglais |
Identifiant : | 978-0-367-17878-9 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209463 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU2.202 DAV | Papier | Empruntable Disponible |