000			04664cam a22005891i 4500
001			9780429058196
003			FlBoTFG
005			20220724194513.0
006			m d
007			cr |||||||||||
008			200713s2021 flua ob 001 0 eng d
040			_aOCoLC-P _beng _erda _epn _cOCoLC-P
020			_a9780429603372 _q(ePub ebook)
020			_a0429603371 _q(ePub ebook)
020			_a9780429608896 _q(PDF ebook)
020			_a0429608896 _q(PDF ebook)
020			_a9780429597855 _q(Mobipocket ebook)
020			_a0429597851 _q(Mobipocket ebook)
020			_a9780429058196 _q(ebook)
020			_a0429058195 _q(ebook)
020			_z9780367178789 (hbk.)
020			_z0367178788 (hbk.)
024	7		_a10.1201/9780429058196 _2doi
035			_a(OCoLC)1222776343 _z(OCoLC)1199890852
035			_a(OCoLC-P)1222776343
050		4	_aTX553.A3 _bA57 2020eb
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a664.06 _223
245	0	0	_aAntimicrobials in food / _cedited by P. Michael Davidson, T. Matthew Taylor, Jairus R.D. David.
250			_aFourth edition.
264		1	_aBoca Raton : _bCRC Press, _c2021.
300			_a1 online resource : _billustrations (black and white).
336			_atext _2rdacontent
336			_astill image _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aFood science and technology
490	0		_aISSN
505	0		_a<P>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.</P>
520			_a"Fifteen years have passed since the 3rd Edition of Antimicrobials in Foods 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 has 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 Foods. 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"-- _cProvided by publisher.
588			_aOCLC-licensed vendor bibliographic record.
650		0	_aFood additives.
650		0	_aAnti-infective agents.
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aDavidson, P. Michael, _d1950- _eeditor.
700	1		_aTaylor, T. M. _q(T. Matthew), _eeditor.
700	1		_aDavid, Jairus R. D., _eeditor.
856	4	0	_3Read Online _uhttps://www.taylorfrancis.com/books/9780429058196
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
942			_2lcc _cEBK
999			_c18377 _d18377