Natural and Bio-Based Antimicrobials for Food Applications

Name: Natural and Bio-Based Antimicrobials for Food Applications
Brand: Oxford University Press Inc
Price: 110.64 EUR
Availability: InStock

★★★★★

Hardback | English

It is estimated that foodborne microorganisms in the United States cause 48 million sicknesses, 128,000 hospitalizations and 3,000 deaths each year. Food spoilage due to decay-causing microorganisms is also an issue in both developing and developed countries with 30-40% annual loss of fruits and vegetables. Synthesized antimicrobials (preservatives) are commonly used by the food industry to enhance microbial safety and increase shelf-life. However, food and agricultural industries are experiencing a lack of potent antimicrobial agents to secure the safety and maintain the quality of food products. Some synthetic preservatives may produce harmful by-products and damage the environment. There is also increasing incidence of antibiotics-resistant pathogens which has drawn great concern from the scientific communities and public health professionals. Therefore, there is increasing interest in the use of natural antimicrobials to enhance microbial safety, reduce spoilage and extend the shelf life of food. Natural antimicrobials are from plants, microorganisms and animals. They cover a wide variety of compounds including phenolics, terpenes, bacteriocins, peptides, proteins, natural polymers, fatty acids (lipids), and organic acids. Overall reviews of well-known natural or bio-based antimicrobials are first presented. The book then discusses antimicrobials of plant sources and their applications in foods and animal health. A number of chapters address the combinations of natural antimicrobials with non-thermal processing technologies to achieve additive and synergistic effects. The use of natural antimicrobials in packaging and coating, as well as both well-studied and novel biobased antimicrobials are discussed. Furthermore, the needs for toxicological evaluations of natural and bio-based antimicrobials are presented and protocols are recommended. Moreover, there is discussion in many of the chapters on the modes of action, mechanisms, and industrial aspects of applying natural or bio-based antimicrobials. See more

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Age Group_Uncategorizedautomatic-updateB01=Changqing WuB01=Helen NgoB01=Xuetong FanCategory1=Non-FictionCategory=TDCTCOP=United StatesDelivery_Delivery within 10-20 working daysFormat=BBFormat_HardbackLanguage_EnglishPA=To orderPrice_€100 and abovePS=Activesoftlaunch

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Product Details

Format: Hardback
Weight: 558g
Dimensions: 160 x 235mm
Publication Date: 20 Jun 2019
Publisher: Oxford University Press Inc
Publication City/Country: United States
Language: English
ISBN13: 9780841233058

About

Dr. Xuetong Fan serves as a Lead Scientist and Research Food Technologist at USDA ARS Eastern Regional Research Center Wyndmoor PA where he works on projects involving development of interventional technologies to enhance microbial safety of food. Dr. Fan functions as a project leader in the area of food quality and chemistry develops/modifies food safety intervention technologies and treatments (including natural and bio-based antimicrobials) evaluates their effects on pathogen reductions and all aspects of food quality (appearance texture nutritional chemical and sensorial quality) and develops innovative research approaches to minimize quality loss and accumulation of undesirable chemicals. Dr. Fan has over 25 years research experience in the fields of food quality and safety food irradiation postharvest physiology controlled and modified atmosphere storage and nonthermal processing technologies. Dr. Fan has authored and co-authored over 300 scientific publications which consist of more than 150 peer reviewed scientific articles >50 book chapters/proceedings and >100 abstracts and co-edited four books. Dr. Helen Ngo serves as a Research Chemist at USDA ARS Eastern Regional Research Center Wyndmoor PA. Her research interest lies at the interface between inorganic and organic chemistry with a particular focus on designing highly efficient and environmentally benign catalysts. She is a team leader on the projects in developing new technologies and materials from farm products. The impact of her work has resulted in cooperative agreements with national and international companies. She is the recipient of the USDA''s Early Career Scientist of the Year award in 2010 and American Oil Chemists Society''s Young Scientist Research award in 2014. To date Dr. Ngo has authored and co-authored over 50 scientific papers 2 book chapter 3 U.S. Patents and 2 patents pending. Dr. Ngo has also authored over 30 scientific abstracts for oral technical presentations. Dr. Changqing Wu is an Associate Professor and Food Toxicologist at Department of Animal and Food Sciences at University of Delaware. Her research program has focused on the characterization and application of bioactive phytochemicals. Specifically her research efforts have focused on three areas: 1) enhancing food safety and quality through the novel application of antimicrobials or pulsed light technology 2) improvement of human and animal health by dietary bioactive compounds and 3) utilization of bioactive compounds in non-food applications. To date she has authored and co-authored over 30 peer-reviewed scientific articles and over 40 scientific abstracts for technical presentations.