Microbial Control and Food Preservation Theory and Practice /
| Corporate Author: | |
|---|---|
| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York : Imprint: Springer,
2017.
|
| Edition: | 1st ed. 2017. |
| Series: | Research and Development,
|
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-1-4939-7556-3 |
Table of Contents:
- Food Preservation and Safety
- Principles of Food Preservation
- Application of Omics Technologies and Computational Approaches for Control of Foodborne Pathogens in Foods
- Natural Food Antimicrobials of Animal Origin
- Natural Food Antimicrobials of Plant Origin
- Natural Food Antimicrobials of Microbial Origin
- Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation
- Delivery Systems for Introduction of Natural Antimicrobials into Foods
- Microbial Resistance to Antimicrobials.- Interventions for Fresh Produce
- Preservation Methods for Meat and Poultry
- Microbial Control of Milk and Milk Products
- Microbial Fermentation in Food Preservation
- Non Thermal Methods for Food Preservation
- Antimicrobial Gases for Food Application
- Current State of the Art and Recent Innovations for Antimicrobial Food Packaging
- Consumer Perception of Food Preservation Techniques
- Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
- Antimicrobials and Food Preservation: A Risk Assessment Approach.