Download Handbook of Natural Antimicrobials for Food Safety and Quality Ebook PDF

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality
A Book

by M Taylor

  • Publisher : Elsevier
  • Release : 2014-11-04
  • Pages : 442
  • ISBN : 1782420428
  • Language : En, Es, Fr & De
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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. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Food Safety in China

Food Safety in China
Science, Technology, Management and Regulation

by Joseph Jwu-Shan Jen,Junshi Chen

  • Publisher : John Wiley & Sons
  • Release : 2017-03-14
  • Pages : 696
  • ISBN : 1119238072
  • Language : En, Es, Fr & De
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From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Natural Antimicrobial Agents

Natural Antimicrobial Agents
A Book

by Jean-Michel Mérillon,Céline Riviere

  • Publisher : Springer
  • Release : 2018-02-08
  • Pages : 337
  • ISBN : 331967045X
  • Language : En, Es, Fr & De
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Documenting the latest research in the field of different pathogenic organisms, this book presents the current scenario about promising antimicrobials in the following areas: Part I. Plants as source of antibacterials, Part II. Naturally occurring antifungal natural products, Part III. Antiparasitic natural products, Part IV. Antiviral natural products. Renowned scientists from the globe have been selected as authors to contribute chapters. Use of plants for various ailments is as old as human civilization and continuous efforts are being made to improve medicinal plants or to product their bioactive secondary metabolites in high amounts through various technologies. About 200,000 natural products of plant origin are known and many more are being identified from higher plants and micro-organisms. Some plants based drugs are used since centuries and there is no alternative medicine for many such drugs as cardiac glycosides. Drug discovery from medicinal plants or marine micro-organisms continues to provide an important source of new drug leads. Research on new antibacterials represents a real and timely challenge of this century, particularly for the treatment of infections caused by clinical isolates that show multidrug resistance. The main microorganisms involved in the resistance process have been identified and given the acronym ESKAPE for Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumanii, Pseudomonas aeruginosa and Enterobacteriaceae. Multidrug resistant Mycobacterium tuberculosis including highly drug-resistant strains (XDR-TB) has also emerged as one of the most important clinical challenges of this century. Plants of diverse taxa and marine micro-organisms are rich source of these antimicrobials. An attempt has been made to compile the recent information about natural sources of antibacterials and their sustainable utilization. Increased panic of these pathogens warrants a growing demand for research to undertake the threat of multidrug resistance. The search for new antifungal, antiparasitic and antiviral natural products is far from devoid of interest. According to the WHO report in 2013, malaria still represents some 207 million cases worldwide and more than 3 billion of people are still exposed to this risk. Similarly, about 350 million people are considered at risk of contracting leishmaniasis. The fight against some viruses also requires that the research on natural products continue. For example, even if an antiretroviral with direct action was recently approved in Europe in 2013, its high cost does not allow to offer it to an exposed population in countries where the cost of drugs remains a problem for a large part of the population. These books are useful to researchers and students in microbiology, biotechnology, pharmacology, chemistry and biology as well as medical professionals.

Natural Compounds as Antimicrobial Agents

Natural Compounds as Antimicrobial Agents
A Book

by Carlos M. Franco ,Beatriz Vázquez Belda

  • Publisher : MDPI
  • Release : 2020-12-02
  • Pages : 322
  • ISBN : 3039360485
  • Language : En, Es, Fr & De
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The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple types of structures together with the variable responses depending of the type of biocontrol needed in a wide range of applications, such as clinical, agricultural, general hygiene, and food, necessitates the continuous search for specific applications and the continuous study of how to use these substances. The present book provides a summary of reviews and original research works that explore the multiple alternatives for the use of these compounds.

Food Quality and Shelf Life

Food Quality and Shelf Life
A Book

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-06-25
  • Pages : 420
  • ISBN : 0128171901
  • Language : En, Es, Fr & De
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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality
A Book

by Mahendra Rai

  • Publisher : CABI
  • Release : 2011-02-01
  • Pages : 382
  • ISBN : 9781845937829
  • Language : En, Es, Fr & De
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The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Introduction to Biotech Entrepreneurship: From Idea to Business

Introduction to Biotech Entrepreneurship: From Idea to Business
A European Perspective

by Florentina Matei,Daniela Zirra

  • Publisher : Springer
  • Release : 2019-08-16
  • Pages : 258
  • ISBN : 3030221415
  • Language : En, Es, Fr & De
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Primarily intended for biotechnology graduates, this handbook provides an overview of the requirements, opportunities and drawbacks of Biotech Entrepreneurship, while also presenting valuable training materials tailored to the industrial and market reality in the European Biotech Business. Potential investors and business consultants will find essential information on the benefits and potential risks involved in supporting biotech businesses. Further, the book addresses a broad range of Biotechnology fields, e.g. food biotech, industrial biotech, bioinformatics, animal and human health. Readers will learn the essentials of creating innovations, founding a biotech start-up, business management strategies, and European funding sources. In addition, the book discusses topics such as intellectual property management and innovation transfer. The book offers a comparative analysis of different countries’ perspectives and reviews the status quo in Western and Eastern European regions, also in comparison with other leading biotech countries such as the USA and Canada. A long list of potentially profitable biotech start-up ideas and a collection of success stories involving European companies are also included. The book is based on the Erasmus+ Strategic Partnership project “Supporting biotechnology students oriented towards an entrepreneurial path” (www.supbioent.usamv.ro), which involved the collaboration of Life Sciences and Economics departments at higher education institutions throughout Western and Eastern Europe.

Food Safety and Preservation

Food Safety and Preservation
Modern Biological Approaches to Improving Consumer Health

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2018-04-18
  • Pages : 696
  • ISBN : 0128149574
  • Language : En, Es, Fr & De
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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation

Active Antimicrobial Food Packaging

Active Antimicrobial Food Packaging
A Book

by Isıl Var,Sinan Uzunlu

  • Publisher : BoD – Books on Demand
  • Release : 2019-01-30
  • Pages : 104
  • ISBN : 1789850037
  • Language : En, Es, Fr & De
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Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Plant Secondary Metabolites, Volume Two

Plant Secondary Metabolites, Volume Two
Stimulation, Extraction, and Utilization

by Mohammed Wasim Siddiqui,Vasudha Bansal,Kamlesh Prasad

  • Publisher : CRC Press
  • Release : 2017-01-06
  • Pages : 318
  • ISBN : 1315342081
  • Language : En, Es, Fr & De
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This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today.

Handbook of Food Powders

Handbook of Food Powders
Processes and Properties

by Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck

  • Publisher : Elsevier
  • Release : 2013-08-31
  • Pages : 688
  • ISBN : 0857098675
  • Language : En, Es, Fr & De
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Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Handbook of Grape Processing By-Products

Handbook of Grape Processing By-Products
Sustainable Solutions

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2017-03-27
  • Pages : 326
  • ISBN : 0128098716
  • Language : En, Es, Fr & De
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Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Plant Secondary Metabolites, Three-Volume Set

Plant Secondary Metabolites, Three-Volume Set
A Book

by Mohammed Wasim Siddiqui,Kamlesh Prasad,Vasudha Bansal

  • Publisher : CRC Press
  • Release : 2017-01-06
  • Pages : 908
  • ISBN : 1351800329
  • Language : En, Es, Fr & De
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Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today. This new three-volume Plant Secondary Metabolites provides an abundance of valuable information on secondary metabolites, their health properties and possibilities, and their extraction and application methods.

Global Safety of Fresh Produce

Global Safety of Fresh Produce
A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

by Jeffrey Hoorfar

  • Publisher : Woodhead Publishing
  • Release : 2014-02-14
  • Pages : 472
  • ISBN : 1782420274
  • Language : En, Es, Fr & De
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Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Quality Control in the Beverage Industry

Quality Control in the Beverage Industry
Volume 17: The Science of Beverages

by Alexandru Mihai Grumezescu,Alina Maria Holban

  • Publisher : Academic Press
  • Release : 2019-08-15
  • Pages : 594
  • ISBN : 0128166827
  • Language : En, Es, Fr & De
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Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology
A Book

by M. Guo

  • Publisher : Elsevier
  • Release : 2014-08-12
  • Pages : 420
  • ISBN : 0857099159
  • Language : En, Es, Fr & De
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Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

Milk-Based Beverages

Milk-Based Beverages
Volume 9: The Science of Beverages

by Alexandru Grumezescu,Alina-Maria Holban

  • Publisher : Woodhead Publishing
  • Release : 2019-05-11
  • Pages : 596
  • ISBN : 0128157119
  • Language : En, Es, Fr & De
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Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Fermented Meat Products

Fermented Meat Products
Health Aspects

by Nevijo Zdolec

  • Publisher : CRC Press
  • Release : 2017-11-22
  • Pages : 572
  • ISBN : 1315352834
  • Language : En, Es, Fr & De
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This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.

Food Microstructures

Food Microstructures
Microscopy, Measurement and Modelling

by Vic Morris,Kathy Groves

  • Publisher : Elsevier
  • Release : 2013-10-15
  • Pages : 472
  • ISBN : 0857098896
  • Language : En, Es, Fr & De
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The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures

Metabolomics in Food and Nutrition

Metabolomics in Food and Nutrition
A Book

by Bart C Weimer,Carolyn Slupsky

  • Publisher : Elsevier
  • Release : 2013-10-31
  • Pages : 264
  • ISBN : 0857098810
  • Language : En, Es, Fr & De
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Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry. Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes. With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications