Buch, Englisch, 269 Seiten, Format (B × H): 178 mm x 254 mm
Evaluation in Food Applications
Buch, Englisch, 269 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5522-1
Verlag: Springer Us
This volume details methods for evaluating the antimicrobial potential of natural compounds and substances with food applications. Chapters seek to explain antimicrobial evaluation against bacteria, deteriorating fungi, and yeasts. Written in the format of the series, each chapter lists the necessary materials and methods for readily reproducible protocols and includes notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, aims to be a guide for researchers looking for protocols on extending and evaluating shelf life of foods that contain antimicrobials directly or indirectly in their formulation.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Study of the antimicrobial action of essential oils and in food matrices.- Screening the Antifungal Activity of Natural Substances.- Evaluating synergistic effects between essential oils, compounds and natural substances.- Screening methods for antibacterial activity in applications of cell-free supernatant.- Inhibition By Potential Probiotics and Its Characterization.- Approaching guide for detecting bacteriocin producing enterococci and staphylococci bacteria.- evaluation of the antibacterial potential of honey and propolis.- Development of Antimicrobial Biopolymeric Nanoparticles for Food Preservation.- Microbiological Assays for Evaluating Antimicrobial Packaging.- Evaluation of Natural Products to Inhibit Biofilm.- Isolation and evaluation of bacteriophages for antimicrobial application in dairy products.- Purification and evaluation of endolysins targeting dairy-related pathogens.- PCR-Based Detection of Bacteriocin Genes in Bacterial Isolates.
