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Full Description
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives.
Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.
Contents
Part 1: Quality and Health Aspects of Food Preservation 1. Preservation of Bovine Colostrum: Immunotherapeutic Agents to Promote Health. 2. Essential Oil-Based Combined Processing Methods to Pursue Safer Foods. 3. Potential Use of Herbs in Milk and Milk Products. Part 2: Applications of Novel Biocompounds In Quality and Safety Of Foods 4. Antifungal Lactic Acid Bacteria (Lab): Potential Use in Food Systems. 5. Applications of Antimicrobial Enzymes in Foods. 6. Health Benefits of Antimicrobial Peptides. 7. Applications of Bdellovibrio Bacteria as Biocontrol Agents: Food Safety and Mitigating Clinical Pathogens. 8. Safety Aspects of Novel Bacteriocins. Part 3: Potential of Novel Technologies for Food Preservation 9. Potential of Non-Thermal Plasma Technology in Food Preservation. 10. Potential of High Hydrostatic Pressure Technology in Food Preservation and Food Safety. 11. Application of Pulsed Light Technology in Microbial Safety and Food Preservation. 12. Novel Packaging Systems for Food Preservation. 13. Role of Biosensors in Quality and Safety of Dairy Foods. 14. Potential Use of Lactic Acid Bacteria (Lab): Protective Cultures in Food Biopreservation.
