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Author:   P. Michael Davidson (University of Tennessee, Knoxville, USA) ,  T. Matthew Taylor (Professor, Texas A&M) ,  Jairus R. D. David (JRD Food Technology Consulting, LLC)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Edition:   4th edition
Weight:   1.530kg
ISBN:  

9780367509835

ISBN 10:   0367509830
Pages:   810
Publication Date:   19 December 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Food Antimicrobials — An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds — Plant Sources. Naturally Occurring Compounds — Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.

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