Research and Markets : Natural Antimicrobials for the Minimal Processing of Foods discusses Practical Application in Food Preservation.DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c22994) has announced the addition of Natural antimicrobials for the minimal processing of foods to their offering. 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 nisin an antibiotic substance isolated from cultures of lactic acid producing streptococci and reputed to have antibacterial activity against gram-positive bacteria. 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. Chapters contained inside this review include:- Nisin in multifactorial food preservation E. Smid, NIZO, The Netherlands Nisin in the decontamination of animal products B. W. Sheldon, North Carolina State University History
Bacteriocins other than nisin: The pediocin-like cystibiotic of lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. B. Ray and K. W. Miller, University of Wyoming UW is a national research university prominent in the fields of environment and natural resource research, specializing in agriculture, energy, geology, and water resource related fields. , USA Natamycin: An effective fungicide for food and beverages J. Stark, DSM 1. DSM - Data Structure Manager. An object-oriented language by J.E. Rumbaugh and M.E. Loomis of GE, similar to C++. It is used in implementation of CAD/CAE software. DSM is written in DSM and C and produces C as output. Food Specialities, The Netherlands Organic acids John Sofos, Colorado State University Colorado State University, at Fort Collins; land-grant with state and federal support; chartered 1870, opened 1879 as an agricultural college, assumed present name in 1957. There is a veterinary teaching hospital, an agricultural campus, and a research campus. , USA Antimicrobials from animals A. Satyanarayan Naidu, en-N-Tech Antimicrobial Research and Technology Chitosan: New food preservative of laboratory curiosity S. Roller, Thames Valley University History Originally founded in 1860 as Lady Byron School, the former Ealing College of Higher Education became a university in 1992, merging with Slough Technical College and the London College of Music, which relocated from central London. , UK Antimicrobials from herbs and spices C. C. Tassou, National Agricultural Research Foundation, Greece Natural antimicrobials in postharvest storage of fresh fruits and vegetables A. Ippolito and F. Nigro, University of Bari Organization These are the 12 faculties in which the university is divided into:
Plant antimicrobials combined with conventional preservatives for fruit products A. Lopez-Malo and E. Palou, University of the Americas, Mexico Edible coatings containing natural antimicrobials for processed foods L. R. Franssen and J. M. Krochta, University of California The University of California has a combined student body of more than 191,000 students, over 1,340,000 living alumni, and a combined systemwide and campus endowment of just over $7.3 billion (8th largest in the United States). Davis, USA Natural antimicrobials in combination with gamma irradiation B. Ouattara and M. Akier Assanta, Agriculture and Agri-food Canada The Department of Agriculture and Agri-Food, also referred to as Agriculture and Agri-Food Canada (AAFC) (French: Agriculture et Agroalimentaire Canada), is the department of the government of Canada with responsibility for policies governing agriculture Natural antifungal agents for bakery products N. Magan, M. Arroyo and D. Aldred, Cranfield University, UK Regulations: New food additives, ingredients and processes P. Berry Ottaway, Berry Ottaway & Associates, UK For more information visit http://www.researchandmarkets.com/reports/c22994 |
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