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Handbook Of Natural Antimicrobials For Food Safety And Quality

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Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality Book
Author : M Taylor
Publisher : Elsevier
Release : 2014-11-04
ISBN : 1782420428
Language : En, Es, Fr & De

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Book Description :

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Food Safety in China

Food Safety in China Book
Author : Joseph Jwu-Shan Jen,Junshi Chen
Publisher : John Wiley & Sons
Release : 2017-03-14
ISBN : 1119238072
Language : En, Es, Fr & De

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Book Description :

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality Book
Author : Mahendra Rai
Publisher : CABI
Release : 2011-02-01
ISBN : 9781845937829
Language : En, Es, Fr & De

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Book Description :

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.

Natural Antimicrobial Agents

Natural Antimicrobial Agents Book
Author : Jean-Michel Mérillon,Céline Riviere
Publisher : Springer
Release : 2018-02-08
ISBN : 331967045X
Language : En, Es, Fr & De

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Book Description :

Documenting the latest research in the field of different pathogenic organisms, this book presents the current scenario about promising antimicrobials in the following areas: Part I. Plants as source of antibacterials, Part II. Naturally occurring antifungal natural products, Part III. Antiparasitic natural products, Part IV. Antiviral natural products. Renowned scientists from the globe have been selected as authors to contribute chapters. Use of plants for various ailments is as old as human civilization and continuous efforts are being made to improve medicinal plants or to product their bioactive secondary metabolites in high amounts through various technologies. About 200,000 natural products of plant origin are known and many more are being identified from higher plants and micro-organisms. Some plants based drugs are used since centuries and there is no alternative medicine for many such drugs as cardiac glycosides. Drug discovery from medicinal plants or marine micro-organisms continues to provide an important source of new drug leads. Research on new antibacterials represents a real and timely challenge of this century, particularly for the treatment of infections caused by clinical isolates that show multidrug resistance. The main microorganisms involved in the resistance process have been identified and given the acronym ESKAPE for Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumanii, Pseudomonas aeruginosa and Enterobacteriaceae. Multidrug resistant Mycobacterium tuberculosis including highly drug-resistant strains (XDR-TB) has also emerged as one of the most important clinical challenges of this century. Plants of diverse taxa and marine micro-organisms are rich source of these antimicrobials. An attempt has been made to compile the recent information about natural sources of antibacterials and their sustainable utilization. Increased panic of these pathogens warrants a growing demand for research to undertake the threat of multidrug resistance. The search for new antifungal, antiparasitic and antiviral natural products is far from devoid of interest. According to the WHO report in 2013, malaria still represents some 207 million cases worldwide and more than 3 billion of people are still exposed to this risk. Similarly, about 350 million people are considered at risk of contracting leishmaniasis. The fight against some viruses also requires that the research on natural products continue. For example, even if an antiretroviral with direct action was recently approved in Europe in 2013, its high cost does not allow to offer it to an exposed population in countries where the cost of drugs remains a problem for a large part of the population. These books are useful to researchers and students in microbiology, biotechnology, pharmacology, chemistry and biology as well as medical professionals.

Natural Compounds as Antimicrobial Agents

Natural Compounds as Antimicrobial Agents Book
Author : Carlos M. Franco ,Beatriz Vázquez Belda
Publisher : MDPI
Release : 2020-12-02
ISBN : 3039360485
Language : En, Es, Fr & De

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Book Description :

The world is full of plants and animals that have their own defenses, producing various substances in their daily fight against bacteria, fungi, or other agents. These products are alternatives to conventional antimicrobials that have a poor reputation with consumers. Many of these compounds are well known; however, the multiple types of structures together with the variable responses depending of the type of biocontrol needed in a wide range of applications, such as clinical, agricultural, general hygiene, and food, necessitates the continuous search for specific applications and the continuous study of how to use these substances. The present book provides a summary of reviews and original research works that explore the multiple alternatives for the use of these compounds.

Food Quality and Shelf Life

Food Quality and Shelf Life Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2019-06-25
ISBN : 0128171901
Language : En, Es, Fr & De

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Book Description :

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Introduction to Biotech Entrepreneurship From Idea to Business

Introduction to Biotech Entrepreneurship  From Idea to Business Book
Author : Florentina Matei,Daniela Zirra
Publisher : Springer
Release : 2019-08-16
ISBN : 3030221415
Language : En, Es, Fr & De

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Book Description :

Primarily intended for biotechnology graduates, this handbook provides an overview of the requirements, opportunities and drawbacks of Biotech Entrepreneurship, while also presenting valuable training materials tailored to the industrial and market reality in the European Biotech Business. Potential investors and business consultants will find essential information on the benefits and potential risks involved in supporting biotech businesses. Further, the book addresses a broad range of Biotechnology fields, e.g. food biotech, industrial biotech, bioinformatics, animal and human health. Readers will learn the essentials of creating innovations, founding a biotech start-up, business management strategies, and European funding sources. In addition, the book discusses topics such as intellectual property management and innovation transfer. The book offers a comparative analysis of different countries’ perspectives and reviews the status quo in Western and Eastern European regions, also in comparison with other leading biotech countries such as the USA and Canada. A long list of potentially profitable biotech start-up ideas and a collection of success stories involving European companies are also included. The book is based on the Erasmus+ Strategic Partnership project “Supporting biotechnology students oriented towards an entrepreneurial path” (www.supbioent.usamv.ro), which involved the collaboration of Life Sciences and Economics departments at higher education institutions throughout Western and Eastern Europe.

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts Book
Author : Linda J Harris
Publisher : Elsevier
Release : 2013-10-31
ISBN : 0857097482
Language : En, Es, Fr & De

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Book Description :

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Active Antimicrobial Food Packaging

Active Antimicrobial Food Packaging Book
Author : Isıl Var,Sinan Uzunlu
Publisher : BoD – Books on Demand
Release : 2019-01-30
ISBN : 1789850037
Language : En, Es, Fr & De

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Book Description :

Active antimicrobial food packaging is a new generation of packaging. Antimicrobial food additives are incorporated in the food packaging systems to inhibit, retard, or inactivate microbial growth to extend the shelf life of foods. This book is composed of five chapters, and is aimed at introducing the reader to active antimicrobial food packaging, as well as concerns of the consumers on synthetic-based food additives.

Plant Secondary Metabolites Volume Two

Plant Secondary Metabolites  Volume Two Book
Author : Mohammed Wasim Siddiqui,Vasudha Bansal,Kamlesh Prasad
Publisher : CRC Press
Release : 2017-01-06
ISBN : 1771883553
Language : En, Es, Fr & De

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Book Description :

This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today.

Handbook of Food Powders

Handbook of Food Powders Book
Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
Publisher : Elsevier
Release : 2013-08-31
ISBN : 0857098675
Language : En, Es, Fr & De

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Book Description :

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Handbook of Grape Processing By Products

Handbook of Grape Processing By Products Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2017-03-27
ISBN : 0128098716
Language : En, Es, Fr & De

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Book Description :

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors. Presents in-depth information on grape processing Addresses the urgent need for sustainability within wineries Reveals the opportunities of reutilizing processing by-products in profitable ways Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products

Plant Secondary Metabolites Three Volume Set

Plant Secondary Metabolites  Three Volume Set Book
Author : Mohammed Wasim Siddiqui,Kamlesh Prasad,Vasudha Bansal
Publisher : CRC Press
Release : 2017-01-06
ISBN : 1351800329
Language : En, Es, Fr & De

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Book Description :

Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food products for beneficial health purposes and are still relevant and popular today. This new three-volume Plant Secondary Metabolites provides an abundance of valuable information on secondary metabolites, their health properties and possibilities, and their extraction and application methods.

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients Book
Author : Seid Mahdi Jafari
Publisher : Academic Press
Release : 2017-05-25
ISBN : 0128097418
Language : En, Es, Fr & De

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Book Description :

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Antimicrobials in Food

Antimicrobials in Food Book
Author : P. Michael Davidson,T. Matthew Taylor,Jairus R. D. David
Publisher : CRC Press
Release : 2020-11-10
ISBN : 0429608896
Language : En, Es, Fr & De

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Book Description :

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials

Food Preservation

Food Preservation Book
Author : Alexandru Grumezescu
Publisher : Academic Press
Release : 2016-08-31
ISBN : 0128043741
Language : En, Es, Fr & De

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Book Description :

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Global Safety of Fresh Produce

Global Safety of Fresh Produce Book
Author : Jeffrey Hoorfar
Publisher : Woodhead Publishing
Release : 2014-02-14
ISBN : 1782420274
Language : En, Es, Fr & De

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Book Description :

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Quality Control in the Beverage Industry

Quality Control in the Beverage Industry Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2019-08-15
ISBN : 0128166827
Language : En, Es, Fr & De

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Book Description :

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Human Milk Biochemistry and Infant Formula Manufacturing Technology

Human Milk Biochemistry and Infant Formula Manufacturing Technology Book
Author : M. Guo
Publisher : Elsevier
Release : 2014-08-12
ISBN : 0857099159
Language : En, Es, Fr & De

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Book Description :

Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae

Food Safety and Preservation

Food Safety and Preservation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-04-18
ISBN : 0128149574
Language : En, Es, Fr & De

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Book Description :

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation