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Antimicrobials in Foods

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Editorial Reviews

Food Technology
I unequivocally recommend this book as a relevant resource.
Food Technology
I unequivocally recommend this book as a relevant resource.
Revised and updated to reflect the many changes that have taken place in the field of food microbiology and the research area of food antimicrobials since the first edition of 1983, this comprehensive reference covers virtually every recognized added and naturally occurring antimicrobial, providing detailed information on their spectrum of activity, mechanisms of action, applications, regulations, toxicological aspects, and assays. Several new chapters have been added on natamycin, bacteriocins, indirect antimicrobials, and methods for evaluation. In addition, several chapters have been extensively revised by new authors, including those on nisin and on naturally occurring antimicrobials. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780824789060
  • Publisher: CRC Press
  • Publication date: 5/28/1993
  • Series: Food Science and Technology Series
  • Edition description: 2nd ed., rev. and expanded
  • Edition number: 2
  • Pages: 664

Table of Contents

1 Introduction to Use of Antimicrobials 1
2 Sodium Benzoate and Benzoic Acid 11
3 Sorbic Acid and Sorbates 49
4 Organic Acids 95
5 Sulfur Dioxide and Sulfites 137
6 Nitrite 191
7 Parabens and Phenolic Compounds 263
8 Medium-Chain Fatty Acids and Esters 307
9 Dimethyl Dicarbonate and Diethyl Dicarbonate 343
10 Nisin 369
11 Natamycin 395
12 Bacteriocins with Potential for Use in Foods 409
13 Naturally Occurring Compounds 441
14 Sanitizers: Halogens, Surface-Active Agents, and Peroxides 469
15 Indirect Antimicrobials 539
16 Antibiotic Residues in Foods and Their Significance 571
17 Methods for Evaluation 597
Index 617
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