Microbial control and food preservation : theory and practice / Vijay K. Juneja, Hari P. Dwivedi, John N. Sofos, editors.
Juneja, Vijay K., 1956- editor.; Dwivedi, Hari P., editor.; Sofos, John Nikolaos, editor.
2017
TP371.2
Available Online

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Title Microbial control and food preservation : theory and practice / Vijay K. Juneja, Hari P. Dwivedi, John N. Sofos, editors.
ISBN 9781493975563 (electronic book)
1493975560 (electronic book)
9781493975549
DOI https://doi.org/10.1007/978-1-4939-7556-3
Published New York : Springer, [2017]
Copyright ©2017
Language English
Description 1 online resource : illustrations.
Item Number 10.1007/978-1-4939-7556-3 doi
Call Number TP371.2
Dewey Decimal Classification 664/.028
Summary This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Digital File Characteristics text file PDF
Source of Description Online resource ; title from PDF title page (viewed January 31, 2018).
Added Author Juneja, Vijay K., 1956- editor.
Dwivedi, Hari P., editor.
Sofos, John Nikolaos, editor.
Series Food microbiology and food safety series.
Available in Other Form Print version: 9781493975549
Linked Resources Online Access
Record Appears in Online Resources > Ebooks
All Resources
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.-ɮterventions 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.

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