Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

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  • Author : C. Lacroix
  • Publisher : CRC Press
  • Pages : 544 pages
  • ISBN : 9781439833971
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Download or Read online Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation full in PDF, ePub and kindle. this book written by C. Lacroix and published by CRC Press which was released on 15 November 2010 with total page 544 pages. We cannot guarantee that Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Consumers favor foods and beverages with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation (using a food’s natural microflora and/or their antibacterial products for protection against pathogens and spoilage), is a method of growing interest for the safe production of minimally-processed foods. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation explores this critical process that effectively balances food safety and shelf life longevity.

Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Author : C. Lacroix
  • Publisher : CRC Press
  • Release : 15 November 2010
GET THIS BOOK Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Consumers favor foods and beverages with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation (using a food’s natural microflora and/or their antibacterial products for protection against pathogens and spoilage), is a method of growing interest for the safe production of minimally-processed foods. Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation explores this critical process that effectively balances food safety and shelf life longevity.

Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Author : C. Lacroix
  • Publisher : Elsevier
  • Release : 29 November 2010
GET THIS BOOK Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new

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  • Publisher : CRC Press
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  • Publisher : Elsevier
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  • Release : 25 February 2015
GET THIS BOOK Handbook of Antioxidants for Food Preservation

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies

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  • Publisher : Woodhead Publishing
  • Release : 29 June 2015
GET THIS BOOK Specialty Oils and Fats in Food and Nutrition

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  • Release : 23 April 2010
GET THIS BOOK Chemical Deterioration and Physical Instability of Food and Beverages

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