• Fri frakt över 249 kr
  • •
  • Snabba leveranser
  • •
  • Billiga böcker
Kundservice

Du är på sajten för privatpersoner.

Företag, bibliotek eller offentlig verksamhet?

Du handlar på classic.bokus.com, där alla dina funktioner finns intakta.
Till classic.bokus.com
Bokus logotyp. Gå till startsidan.
  • Erbjudanden
  • Nyheter
  • Student
  • Topplistor
  • Barn & ungdom
  • Bokus Play
  • E-böcker
  • Pocketböcker
  • Spel & pussel

10% studentrabatt med kod TERM26

Sidfot

Mina sidor

    Hjälp

    • Kundservice
    • Vanliga frågor och svar
    • Frakt och leverans
    • Retur vid ångerrätt
    • Reklamera vara
    • Betalning
    • Köpvillkor
    • Allmänna villkor
    • Information om webbplatsens tillgänglighet

    Om Bokus

    • Om oss
    • Pressrum
    • För studenter
    • För företag
    • För bibliotek och offentlig verksamhet
    • För leverantörer
    • Hållbarhet

    Populärt

    • Aktuella erbjudanden
    • Presentkort
    • Studentlitteratur
    • Nya böcker
    • Topplistor
    • Signerade böcker
    • Engelska böcker

    Inspiration

    • Boktips
    • BookTok
    • Populära bokserier
    • Barnbokskaraktärer
    • Populära författare
    Logotyp för Bokus
    Följ oss på Facebook (extern länk)Följ oss på Instagram (extern länk)Följ oss på YouTube (extern länk)Följ oss på TikTok (extern länk)
    bokus @ CookiesAnpassa cookiesIntegritetspolicyKöpvillkor
    Till Citymail hemsida (extern länk)Till Budbee hemsida (extern länk)Till Postnord hemsida (extern länk)Till Schenker hemsida (extern länk)Till Early Bird hemsida (extern länk)Till Walleys hemsida (extern länk)
    1. Medicin
    2. Andra medicinska specialiteter
    3. Patologi

    Food Preservation and Safety of Natural Products

    AvHelen N. Onyeaka,Ozioma F. Nwabor

    Häftad, Engelska, 2022

    1 483 kr

    Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt över 249 kr.

    Beskrivning

    Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms.

    The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.



    • Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration
    • Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films
    • Presents the latest evidence-based science on the natural products used as additives in food

    Produktinformation

    • Utgivningsdatum:2022-06-17
    • Mått:216 x 276 x 21 mm
    • Vikt:760 g
    • Format:Häftad
    • Språk:Engelska
    • Antal sidor:272
    • Förlag:Elsevier Science
    • ISBN:9780323857000

    Utforska kategorier

    • Patologi inom Medicin
    • Tillverkningsteknik inom Naturvetenskap och teknik

    Mer om författaren

    Helen Onyeaka, PhD, is an Associate Professor in the Department of Chemical Engineering at the University of Birmingham, UK. She is an industrial microbiologist with over 25 years of experience in food safety, microbiology, and sustainable food systems and serves as Deputy Director of the Birmingham Institute of Sustainability and Climate Action (BISCA) and a Senior Fellow of the Higher Education Academy. Her research focuses on microbial physiology, foodborne pathogens, predictive microbiology, and sustainable food packaging. She teaches undergraduate and postgraduate courses in food microbiology, food safety, and chemical engineering, and supervises MSc and PhD students. She also develops and delivers continuing professional development programs for food safety professionals and collaborates with academic, industry, and policy partners on sustainability, food systems, and climate-related initiatives.Ozioma Forstinus Nwabor is a microbiologist currently affiliated with the Department of Biomedical and Chemical Engineering, Syracuse University, Syracuse, NY, USA. His research interest is in microbial food safety, and public health, with a focus on microbial control in food systems and medicine. The themes of his research include microbial pathogenesis and virulence, foodborne diseases and emerging pathogens, infectious disease control, antimicrobial resistance, and antimicrobial drug discovery. He is also interested in self-cleaning biomaterials resistant to microbial fouling, especially medical devices and food contact surfaces. He was formally affiliated with the Natural Product Research Center of Excellence, Faculty of Science, Prince of Songkla University, Thailand, and the Infectious Disease Research Unit, Department of Internal Medicine, Faculty of Medicine, Prince of Songkla University, Thailand.

    Innehållsförteckning

    • 1. Introduction2. Microbial proliferation and interactions in food spoilage3. Microbial food contamination and foodborne diseases4. Enumeration of foodborne and spoilage Microorganisms5. Conventional preservation and preservatives6. Natural bioactive compounds in food production and preservation7. Incorporation of natural products in food systems and preservation8. Applications of Green Technology in Food Safety and Preservation