New Product Development in Textiles : Innovation and Production

L. Horne

ISBN 10: 0081014759 / ISBN 13: 9780081014752

Published by Elsevier Inc

About this Item

nach der Bestellung gedruckt Neuware - Printed after ordering - 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.

Seller Inventory # 9780081014752

Bibliographic Details

• Title: New Product Development in Textiles : Innovation and Production
• Publisher: Elsevier Inc
• ISBN 10: 0081014759
• ISBN 13: 9780081014752
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 234W x 156H x 27D millimeters 234 millimeters width by 156 millimeters height by 27 millimeters depth
• Weight: 733 grams

About this title

Synopsis

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

About the Author

Christophe Lacroix is Full Professor for Food Biotechnology at the Institute of Food Nutrition and Health, ETH Zurich, Switzerland. He is well known for his research into the properties of lactic acid and probiotic bacteria and the associated technologies; his research interests include the use of functional microbes in foods to improve quality, safety and consumer health, and for the production of functional ingredients, and the roles and functions of the human gut microbiota and its response to dietary changes.