Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.
The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.
1. Chapter 1 : Introduction - p. Page vii 2. Chapter 2 : Food ecology and microbial food spoilage - p. Page 2 3. Chapter 3 : Microbial food contamination and foodborne diseases - p. Page 12 4. Chapter 4 : Enumeration of foodborne microorganisms - p. Page 32 5. Chapter 5 : Conventional preservation and preservatives - p. Page 46 6. Chapter 6 : Natural bioactive compounds in food production and preservation - p. Page 55 7. Chapter 7 : Incorporation of natural products in food - p. Page 68 8. Chapter 8 : Green technology in food processing and preservation - p. Page 81 9. Chapter 9 : Natural active components in smart food packaging system - p. Page 109 10. Chapter 10 : Natural polymers as food packaging materials - p. Page 126 11. Chapter 11 : Lactic acid bacteria and bacteriocins as biopreservatives - p. Page 141 12. Chapter 12 : Bacteriophage: A potential biocontrol agent - p. Page 156 13. Chapter 13 : Antimicrobial peptides in food preservation - p. Page 171 14. Chapter 14 : Natural polymers and hydrocolloids application in food - p. Page 185 15. Chapter 15 : Natural products as functional food - p. Page 202 16. Chapter 16 : Legislations on the use of natural product - p. Page 219 17. Chapter 17 : Valorization of natural industrial agrofood by-products - p. Page 231 18. Chapter 18 : Nanotechnology and nanomaterial delivery in the food system - p. Page 243 19. Index - p. Page 255
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.
The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.
1. Chapter 1 : Introduction - p. Page vii 2. Chapter 2 : Food ecology and microbial food spoilage - p. Page 2 3. Chapter 3 : Microbial food contamination and foodborne diseases - p. Page 12 4. Chapter 4 : Enumeration of foodborne microorganisms - p. Page 32 5. Chapter 5 : Conventional preservation and preservatives - p. Page 46 6. Chapter 6 : Natural bioactive compounds in food production and preservation - p. Page 55 7. Chapter 7 : Incorporation of natural products in food - p. Page 68 8. Chapter 8 : Green technology in food processing and preservation - p. Page 81 9. Chapter 9 : Natural active components in smart food packaging system - p. Page 109 10. Chapter 10 : Natural polymers as food packaging materials - p. Page 126 11. Chapter 11 : Lactic acid bacteria and bacteriocins as biopreservatives - p. Page 141 12. Chapter 12 : Bacteriophage: A potential biocontrol agent - p. Page 156 13. Chapter 13 : Antimicrobial peptides in food preservation - p. Page 171 14. Chapter 14 : Natural polymers and hydrocolloids application in food - p. Page 185 15. Chapter 15 : Natural products as functional food - p. Page 202 16. Chapter 16 : Legislations on the use of natural product - p. Page 219 17. Chapter 17 : Valorization of natural industrial agrofood by-products - p. Page 231 18. Chapter 18 : Nanotechnology and nanomaterial delivery in the food system - p. Page 243 19. Index - p. Page 255
