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Antimicrobials in food

Author: P Michael Davidson; John Nikolaos Sofos; Alfred Larry Branen
Publisher: Boca Raton : Taylor & Francis, 2005.
Series: Food science and technology (Taylor & Francis), 145.
Edition/Format:   eBook : Document : English : 3rd edView all editions and formats
Database:WorldCat
Summary:
Food Antimicrobials - An Introduction, P. Davidson and A. BranenSodium Benzoate and Benzoic Acid, J. Chipley Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. BustaOrganic Acids, S. DooresSulfur Dioxide and Sulfites, C. Ough and L. WereNitrite, R. TompkinNisin, L. Thomas and J. Delves-BroughtonNatamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. DoanParabens, P. DavidsonDimethyl Dicarbonate and  Read more...
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Genre/Form: Electronic books
Fulltext
Internet Resource
Illustration
Additional Physical Format: Print version:
Antimicrobials in food.
Boca Raton : Taylor & Francis, 2005
(DLC) 2004062074
(OCoLC)56880186
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: P Michael Davidson; John Nikolaos Sofos; Alfred Larry Branen
ISBN: 9781420028737 1420028731 0824740378 9780824740375
OCLC Number: 85763671
Description: 1 online resource (706 pages) : illustrations.
Contents: Front Cover; Preface; Editors; Contributors; Contents; Chapter 1: Food Antimicrobials --
An Introduction; Chapter 2: Sodium Benzoate and Benzoic Acid; Chapter 3: Sorbic Acid and Sorbates; Chapter 4: Organic Acids; Chapter 5: Sulfur Dioxide and Sulfites; Chapter 6: Nitrite; Chapter 7: Nisin; Chapter 8: Natamycin; Chapter 9: Parabens; Chapter 10: Dimethyl Dicarbonate and Diethyl Dicarbonate; Chapter 11: Medium-Chain Fatty Acids and Esters; Chapter 12: Lysozyme; Chapter 13: Bacteriocins with Potential for Use in Foods; Chapter 14: Naturally Occurring Compounds --
Plant Sources Chapter 15: Naturally Occuring Compounds --
Animal SourcesChapter 16: Sanitizers: Halogens, Surface-Active Agents, and Peroxides; Chapter 17: Indirect and Miscellaneous Antimicrobials; Chapter 18: Antibiotic Residues in Foods and Their Significance; Chapter 19: Update on Hurdle Technology Approaches to Food Preservation; Chapter 20: Mechanisms of Action, Resistance, and Stress Adaptation; Chapter 21: Methods for Activity Assay and Evaluation of Results; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; Z
Series Title: Food science and technology (Taylor & Francis), 145.
Responsibility: edited by P. Michael Davidson, John N. Sofos, A.L. Branen.
More information:

Abstract:

A reference on naturally occurring and added antimicrobials in food, focusing on those used for preservation. It provides detailed descriptions of the activities, mechanisms of action, applications,  Read more...

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