Antimicrobials in Food

ISBN: 9780824740375 出版年：2005 页码：721 CRC Press

Food Antimicrobials - An Introduction, P. Davidson and A. Branen Sodium Benzoate and Benzoic Acid, J. Chipley Sorbic Acid and Sorbates, J. Stopforth, J. Sofos, and F. Busta Organic Acids, S. Doores Sulfur Dioxide and Sulfites, C. Ough and L. Were Nitrite, R. Tompkin Nisin, L. Thomas and J. Delves-Broughton Natamycin, J. Delves-Broughton, L. Thomas, P. Davidson, and C. Doan Parabens, P. Davidson Dimethyl Dicarbonate and Diethyl Dicarbonate, D. Golden, R. Worobo, and C. Ough Medium-Chain Fatty Acids and Esters, J. Kabara, D. Marshall Lysozyme, E. Johnson and A. Larson Bacteriocins with Potential for Use in Foods, D. Hoover and H. Chen Naturally Occurring Compounds - Plant Sources, A. Vigil, S. Alzamora, and E. Palou Naturally Occurring Compounds - Animal Sources, J. Stopforth, P. Skandamis, P. Davidson, and J. Sofos Sanitizers: Halogens, Surface-Active Agents, and Peroxides, B. Cords, S. Burnett, J. Hilgren, and J. Magnuson Indirect and Miscellaneous Antimicrobials, L. Shelef and J Seiter Antibiotic Residues in Foods and Their Significance, S. Katz and P. Ward Hurdle Technology Approaches to Food Preservation: Current Applications, Prerequisites and Pitfalls, L. Leistner and G. Gould Mechanisms of Action, Resistance, and Stress Adaptation, A. Russell Methods for Activity Assay and Evaluation of Results, A. Vigil, E. Palou, M. Parish, and P. Davidson