Natural Food Preservatives
Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a he...
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| Language: | English |
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Milton :
Jenny Stanford Publishing,
2023.
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MARC
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| 100 | 1 | |a Bhattacharya, Sourish. | |
| 245 | 1 | 0 | |a Natural Food Preservatives |
| 260 | |a Milton : |b Jenny Stanford Publishing, |c 2023. | ||
| 300 | |a 1 online resource (268 p.) | ||
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| 500 | |a Description based upon print version of record. | ||
| 505 | 0 | |a Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Chapter 1: Introduction to the Microbiological Spoilage of Foods and Beverages -- 1.1: Introduction -- 1.1.1: Microbiological Spoilage of Foods and Beverages -- 1.2: Microbiology Quality of Juices and Nectars -- 1.3: Beneficial Microbes in Food -- 1.4: Probiotic Microorganisms -- 1.4.1: Health Effects of Probiotics -- 1.4.2: Improvement of Lactose Digestion -- 1.4.3: Hypercholesterolemic Effect -- 1.4.4: Stimulation of Immune System -- 1.4.5: Anticarcinogenic Action | |
| 505 | 8 | |a 1.5: Improvement of Rotavirus and C. difficile Diarrhea -- 1.6: Thermal Process of Fruit Juices -- 1.7: Thermal Destruction of Microorganisms -- Chapter 2: Grape and Winery By-product Extracts as Natural Preservatives in Sustainable Food Systems -- 2.1: Introduction -- 2.2: Chemical Composition of Main Grape By-products -- 2.3: Chemical Composition of Grape Leaves -- 2.4: Chemical Composition of Grape Stems -- 2.5: Chemical Composition of Grape Pomace -- 2.6: Chemical Composition of Lees -- 2.7: Need for Naturally Occurring Preservatives for Food -- 2.8: Antimicrobial Effect of Polyphenols | |
| 505 | 8 | |a 2.9: Grape and Wine By-products as Food Preservatives -- 2.9.1: In Meat -- 2.9.2: In Fish -- 2.9.3: In Bread and Pasta -- 2.9.4: In Beverages -- 2.10: Safety of Grape By-products as Food Preservatives -- 2.11: Conclusion -- Chapter 3: Bacteriocins: Nisin as an Alternative Source to Chemical Preservatives -- 3.1: Biopreservation of Food -- 3.2: Methods of Food Biopreservation -- 3.2.1: Bacteriophages -- 3.2.2: Endolysins -- 3.2.3: Protective Cultures -- 3.3: History and Identification of Bacteriocins -- 3.4: Classification of Bacteriocins -- 3.4.1: Class I -- 3.4.2: Class II | |
| 505 | 8 | |a 3.4.2.1: Subclass II-A -- 3.4.2.2: Subclass II-B -- 3.4.2.3: Subclass II-C -- 3.4.3: Class III -- 3.5: Bacterial Origin of Bacteriocins -- 3.5.1: Bacteriocins from Gram-Negative Bacteria -- 3.5.2: Bacteriocins from Gram-Positive Bacteria -- 3.6: Biosynthesis of Bacteriocins -- 3.7: Mode of Bacteriocins' Action Differs from Antibiotics -- 3.7.1: Self-Immunity Mechanisms -- 3.8: Nisin -- 3.8.1: Nisin as a Biopreservative -- 3.8.2: Applications of Nisin for Fermented Dairy Products -- 3.8.3: Nisin in Active Packaging -- 3.8.4: Nisin Accomplished with Thermal Treatments | |
| 505 | 8 | |a 3.8.5: Nisin in Combination with Nonthermal Treatments -- 3.8.6: Nisin with Other Antimicrobial Substances -- 3.8.7: Nisin with High-Intensity Pulsed Electric Fields -- 3.8.8: Restrictions on Introducing Nisin in Dairy Products -- 3.8.9: Nisin and COVID-19 -- Chapter 4: New Unconventional Preservatives -- 4.1: Introduction -- 4.2: Frankincense -- 4.3: Squid Ink -- 4.4: Lavender (L. latifolia) Leaves Essential Oil -- 4.5: M. officinalis L. Leaves Oil -- Chapter 5: Major Preservation Technologies -- 5.1: Introduction -- 5.2: Thermal Technologies for Food Preservation -- 5.2.1: Pasteurization | |
| 500 | |a 5.2.2: Sterilization | ||
| 520 | |a Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and -polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies. | ||
| 545 | 0 | |a Sourish Bhattacharya is a senior scientist at the Central Salt and Marine Chemicals Research Institute of the Council of Scientific and Industrial Research (CSIR-CSMCRI), Gujarat, India. He completed his BTech in biotechnology from the West Bengal University of Technology, Kolkata; MTech in fermentation technology from the Institute of Chemical Technology, Mumbai; and PhD from CSIR-CSMCRI, India. He has a strong background in the areas of biochemical engineering and microalgal biotechnology, including microalgal biofuel, biopolymers, and nutraceuticals for therapeutic applications. Dr Bhattacharya has published 22 papers and 11 book chapters and has 3 patents to his credit. Heba Hassan Abd-El Azim Salama is a professor at the Dairy Science Department, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt. She completed her PhD in 2013 in dairy science and technology from the Faculty of Agriculture, Ain Shams University, Egypt. Prof. Salama has a versatile scientific experience in dairy chemistry, dairy analysis, development of new dairy products, and encapsulation of bioactives in dairy-based nanomaterials. She has published more than 45 articles in national and international journals and was ambassador for Bentham Science Publishers during 2019-2021. She has two patents to her credit, earned in 2017 and 2021. | |
| 650 | 0 | |a Food preservatives. | |
| 650 | 0 | |a Food |x Preservation. | |
| 700 | 1 | |a Abd-El Azim Salama, Heba Hassan. | |
| 776 | 0 | 8 | |i Print version: |a Bhattacharya, Sourish |t Natural Food Preservatives |d Milton : Jenny Stanford Publishing,c2023 |z 9789814968645 |
| 856 | 4 | 0 | |u https://colorado.idm.oclc.org/login?url=https://www.taylorfrancis.com/books/9781003367765 |z Full Text (via Taylor & Francis) |
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