Antimicrobials in Foods, Second Edition
Marcel Dekker Inc (Verlag)
978-0-8247-8906-0 (ISBN)
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Maintaining and enhancing the features of the previous edition, this comprehensive, up-to-date reference covers virtually every recognized added and naturally-occurring antimicrobial, in a cohesive, quick-access format, providing detailed information on their spectrum of activity, mechanisms of action, applications, regulations, toxicological aspects and assays.;Written by 20 leading experts in the field, this book presents new material on: natamycin; nisin; bacteriocins; naturally-occurring compounds; indirect antimicrobials; and methods for evaluation.;Providing over 2500 bibliographic citations for further study of current developments and more than 150 tables, drawings, photographs and equations, this second edition is intended for microbiologists, food chemists, toxicologists, biochemists, bacteriologists, food technologists, pharmacologists, nutritionists, quality-control personnel, product development personnel, government regulatory officials, and undergraduate and graduate students in these disciplines.
Introduction to use of antimicrobials, Alfred Larry Branen; sodium benzoates and bonzoic acid, John R. Chipley; sorbic acid and sorbates, John N Sofas and Francis F. Busta; organic acids, Stephanie Doores; sulfur dioxide and sulfites, Cornelius S. Ough; nitrite, R. Bruce Tompkin; parabens and phenolic compounds, P. Michael Davidson; medium-chain fatty acids and esters, Jon J Kabara; dimethyl dicarbonate and diethyl dicarbonate, Cornelius S. Ough; nisin, A. Hurst and Dallas G. Hoover; natamycin, P. Michael Davidson and Craig H. Doan; bacteriocins with potential for use in foods, Dallas G. Hoover; naturally occurring compounds, Donald E. Conner; sanitizers - halogens, surface-active agents, and peroxides, Bruce R. Cords and George R. Dychdala; indirect antimicrobials, Leora A. Shelef and Julie A. Seiter; antibiotic residues in foods and their significance, Stanley E. Katz and Marietta Sue Brady; methods for evaluation, Mickey E. Parish and P Michael Davidson.
| Erscheint lt. Verlag | 7.5.1993 |
|---|---|
| Reihe/Serie | Food Science and Technology |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 907 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8247-8906-7 / 0824789067 |
| ISBN-13 | 978-0-8247-8906-0 / 9780824789060 |
| Zustand | Neuware |
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