Titlebook: Microbial Control and Food Preservation; Theory and Practice Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos Book 2017 Springer Science+Busin

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Natural Food Antimicrobials of Microbial Origin,nsumer’s preference for food additives from natural sources and concerns regarding safety of synthetic preservatives has prompted the food industry to search for natural anti microbials. In addition to the greater stability, these preservatives are also economical and readily available in nature. Na

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Antimicrobial Peptides and Polyphenols: Implications in Food Safety and Preservation,ts, unique new manufacturing processes, and demand for nutritional food without preservatives has enforced research for natural antimicrobials. Food outbreaks caused by ., . O157 and eradication of . and . spores have emerged as major challenges faced by the modern food industry. The antimicrobial c

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Delivery Systems for Introduction of Natural Antimicrobials into Foods,ory concentration (MIC), i.e. the minimum concentration required to inhibit microbial growth for a specific time period, generally increases when the antimicrobial is tested in a select food system. The increases in MIC depend on the nature of the antimicrobial, composition and structure of the food

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Preservation Methods for Meat and Poultry,animals to the slaughterhouse, (c) off-loading and holding of animals and (d) slaughtering of animals. The conditions under which animals are reared and slaughtered determine the level, extent and type of microbial contamination that may be introduced to the essentially sterile underlying tissue. Th

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Microbial Control of Milk and Milk Products,ircher used a microscope, and observed the minute worms in milk. Two centuries later, in the1850s, Pasteur proved that the spoilage of milk resulting the sour taste was caused by microorganisms. Pasteur’s discoveries on the effect of heat on undesirable microorganisms in beer and wine opened a new e

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