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Produktbild: Novel Strategies to Improve Shelf-Life and Quality of Foods

Novel Strategies to Improve Shelf-Life and Quality of Foods

Aus der Reihe Innovations in Agricultural & Biological Engineering

Fr. 239.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

30.11.2020

Abbildungen

21 Tables, black and white 13 Illustrations, color 8 Illustrations, black and white

Herausgeber

Santosh K. Mishra + weitere

Verlag

Taylor and Francis

Seitenzahl

348

Maße (L/B)

23.4/15.6 cm

Gewicht

716 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-77188-884-4

Beschreibung

Portrait

Santosh Kumar Mishra, PhD, is an Assistant Professor in the Department of Dairy Microbiology at the College of Dairy Science and Technology at Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.

Megh R. Goyal, PhD, PE, is a Retired Professor in Agricultural and Biomedical Engineering from the General Engineering Department in the College of Engineering at the University of Puerto Rico–Mayaguez Campus.

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

30.11.2020

Abbildungen

21 Tables, black and white 13 Illustrations, color 8 Illustrations, black and white

Herausgeber

Verlag

Taylor and Francis

Seitenzahl

348

Maße (L/B)

23.4/15.6 cm

Gewicht

716 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-77188-884-4

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  • Produktbild: Novel Strategies to Improve Shelf-Life and Quality of Foods

  • Part 1: Quality and Health Aspects of Food Preservation 1. Preservation of Bovine Colostrum: Immunotherapeutic Agents to Promote Health. 2. Essential Oil-Based Combined Processing Methods to Pursue Safer Foods. 3. Potential Use of Herbs in Milk and Milk Products. Part 2: Applications of Novel Biocompounds In Quality and Safety Of Foods 4. Antifungal Lactic Acid Bacteria (Lab): Potential Use in Food Systems. 5. Applications of Antimicrobial Enzymes in Foods. 6. Health Benefits of Antimicrobial Peptides. 7. Applications of Bdellovibrio Bacteria as Biocontrol Agents: Food Safety and Mitigating Clinical Pathogens. 8. Safety Aspects of Novel Bacteriocins. Part 3: Potential of Novel Technologies for Food Preservation 9. Potential of Non-Thermal Plasma Technology in Food Preservation. 10. Potential of High Hydrostatic Pressure Technology in Food Preservation and Food Safety. 11. Application of Pulsed Light Technology in Microbial Safety and Food Preservation. 12. Novel Packaging Systems for Food Preservation. 13. Role of Biosensors in Quality and Safety of Dairy Foods. 14. Potential Use of Lactic Acid Bacteria (Lab): Protective Cultures in Food Biopreservation.