Natural antimicrobials for the minimal processing of foods

Hardback  320 pages  ISBN 1855736691      £130.00

Consumers demand food products with fewer synthetic additives but increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.

After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.

With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods will be a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

Contents

Introduction
Nisin in multifactorial food preservation
Nisin in the decontamination of animal products
Bacteriocins other than nisin: The pediocin-like cystibiotic of lactic acid bacteria
Natamycin: An effective fungicide for food and beverages
Organic acids
Antimicrobials from animals
Chitosan: New food preservative of laboratory curiosity
Antimicrobials from herbs and spices
Natural antimicrobials in postharvest storage of fresh fruits and vegetables
Plant antimicrobials combined with conventional preservatives for fruit products
Edible coatings containing natural antimicrobials for processed foods
Natural antimicrobials in combination with gamma irradiation
Natural antifungal agents for bakery products
Regulations: New food additives, ingredients and processes

To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : antimicrobials : food safety : food science : microbiology