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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - C. Lacroix
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C. Lacroix:
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - neues Buch

ISBN: 9781845696696

ID: 978184569669

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product''s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply.Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture componentsExamines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganismsProvides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit C. Lacroix, Books, Science and Nature, Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation Books>Science and Nature, Woodhead Publishing

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - Lacroix, C.
(*)
Lacroix, C.:
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - neues Buch

ISBN: 9781845696696

ID: 1582334

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit Technology Technology eBook, Elsevier Science

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - Lacroix, C.
(*)
Lacroix, C.:
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - neues Buch

ISBN: 9781845696696

ID: 1582334

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit Business Business eBook, Elsevier Science

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
(*)
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - neues Buch

ISBN: 9781845696696

ID: EST_GLB_BS-SKU-9781845696696_Physical

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area.Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume.Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Food Preservation, Packaging and Storage & Food Preservation Methods and Development & Applied Microbiology & Agricultural and Biological Sciences (General) & ENGENHARIA - TEMAS ATUAIS & Food Preservation, Packaging and Storage & Food Preservation Methods and Development & Applied Microbiology & Biological Sciences, [PU: Woodhead Publishing Ltd.]

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Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
(*)
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - neues Buch

ISBN: 9781845696696

ID: 9781845696696

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a products natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Life Sciences Media > Printbook > Life Sciences Agricultural Sciences Printbook, Woodhead Publishing

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Details zum Buch
Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Consumers favor foods and beverages with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation (using a food's natural microflora and/or their antibacterial products for protection against pathogens and spoilage), is a method of growing interest for the safe production of minimally-processed foods.

Detailangaben zum Buch - Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation


EAN (ISBN-13): 9781845696696
ISBN (ISBN-10): 1845696697
Gebundene Ausgabe
Erscheinungsjahr: 2011
Herausgeber: CRC Press
544 Seiten
Gewicht: 0,907 kg
Sprache: eng/Englisch

Buch in der Datenbank seit 2012-09-01T13:42:52+02:00 (Berlin)
Detailseite zuletzt geändert am 2018-09-21T22:57:35+02:00 (Berlin)
ISBN/EAN: 9781845696696

ISBN - alternative Schreibweisen:
1-84569-669-7, 978-1-84569-669-6


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