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Novel food packaging systems with natural antimicrobial agents

Evaluating natural antimicrobials for use in food products 9. Introduction 9. The advantages of using antimicrobials in food preservation 9. The use of natural antimicrobials in food preservation 9. Combining antimicrobials with other preservation techniques 9.

Pdf Natural Food Antimicrobial Systems 2000

Factors affecting the biocidal activity of natural antimicrobials 9. The regulation of natural antimicrobials 9. Conclusion Physical and chemical methods for food preservation using natural antimicrobials Introduction Physical application of natural antimicrobials Chemical application of natural antimicrobials Biological application of natural antimicrobials Commercial natural antimicrobials Conclusion and future trends Nanostructured and nanoencapsulated natural antimicrobials for use in food products Natural food antimicrobials Nanostructures for antimicrobial delivery Methods for characterization of nanostructures Conclusions and future trends Modelling the effects of natural antimicrobials as food preservatives Antimicrobial susceptibility assessment Mathematical modelling in food preservation Types of models Model development Modelling the effects of natural antimicrobial agents Conclusion and future trends Part Three.

Using natural antimicrobials in particularfoods Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials Fresh and processed fruits and vegetables: advances and challenges Natural antimicrobials used in assuring the safety and quality of fresh and processed fruits and vegetables: antimicrobials from plant essential oils Antimicrobials from plants: aldehydes and methyl jasmonate Antimicrobials from plants: phenolic compounds and isothiocyanates Chitosan is not from plant origin Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues Encapsulation of natural antimicrobials Edible films and coatings enriched with natural antimicrobials Antioxidant properties of natural antimicrobials Plant antimicrobials as flavoring compounds Using natural antimicrobials to enhance the safety and quality of milk Enhancing the safety and quality of milk-based beverages using natural antimicrobials: milk Enhancing the safety and quality of infant milk formulas using natural antimicrobials Enhancing the safety and quality of egg—milk beverages using natural antimicrobials Using natural antimicrobials to enhance the safety and quality of fruit- and vegetable-based beverages Melon and watermelon juices Orange and orange-based juices Grape juices Apple and pear juices Dark fruit juices Tomato juices Other vegetable beverages This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Covering antimicrobials derived from microbial sources bacteriophages, bacteria, algae, fungi , animal-derived products milk proteins, chitosan, reduction of biogenic amines , plants and plant-products essential oils, phytochemicals, bioactive compounds , this book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed.


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Ovoglobulin IgY. Sodium chloride. Appendix Symbols and Abbreviations.


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Natural Food Antimicrobial Systems A. Lactic acid. Sorbic acid.