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Table Of Contents

Food Antimicrobials — An Introduction
ROLE OF ADDITIVES IN FOOD
DEFINITION AND FUNCTION OF CHEMICAL FOOD PRESERVATIVES
SELECTION OF ANTIMICROBIALS
PHYSICOCHEMICAL PROPERTIES OF THE ANTIMICROBIAL
FOOD-RELATED FACTORS
PROCESS FACTORS
CONSIDERATIONS IN THE USE OF FOOD ANTIMICROBIALS
SANITATION
TOXICOLOGIC SAFETY
LABELING
ECONOMICS OF USE
ACTIVITY VALIDATION METHODS
SENSORY EFFECTS
RESISTANCE DEVELOPMENT
FUTURE OF ANTIMICROBIALS
2Sodium Benzoate and Benzoic Acid
INTRODUCTION AND HISTORICAL BACKGROUND
PHYSICAL AND CHEMICAL PROPERTIES AND NATURAL OCCURRENCES
MECHANISM OF ACTION
SPECTRUM OF ACTION
INFLUENCE OF OTHER CHEMICALS AND PHYSICAL ENVIRONMENT
ACQUIRED RESISTANCE TO BENZOIC ACID
MICROBIAL METABOLISM OF BENZOIC ACID
REACTION WITH FOOD CONSTITUENTS
REGULATORY STATUS
APPLICATIONS
USE IN VARIOUS FOOD SYSTEMS
USE AS A POSTHARVEST FUNGICIDE
OTHER APPLICATIONS
STORAGE AND HANDLING
TOXICOLOGY
ASSAY
ACKNOWLEDGMENTS
REFERENCES
3Sorbic Acid and Sorbates
4Organic Acids
5Sulfur Dioxide and Sulfites
6 Nitrite
7 Nisin
8 Natamycin
9 Parabens
10Dimethyl Dicarbonate and Diethyl Dicarbonate
11Medium-Chain Fatty Acids and Esters
12 Lysozyme
13Bacteriocins with Potential for Use in Foods
14Naturally Occurring Compounds — Plant Sources
15Naturally Occuring Compounds — Animal Sources
16Sanitizers: Halogens, Surface-Active Agents, and Peroxides
17Indirect and Miscellaneous Antimicrobials
18Antibiotic Residues in Foods and Their Significance
19Update on Hurdle Technology Approaches to Food Preservation
20Mechanisms of Action, Resistance, and Stress Adaptation
21Methods for Activity Assay and Evaluation of Results
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Book Antimicrobials in Food

Book Antimicrobials in Food

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Published by: dobt on Feb 27, 2012
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05/09/2013

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