9780367509835 - antimicrobials in food (food science and technology) (18 resultados)
Antimicrobials in Food
Davidson, P. Michael (EDT); Taylor, T. Matthew (EDT); David, Jairus R. D. (EDT)
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EUR 68,85
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EUR 76,80
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Paperback. Condición: new. Paperback. Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical t…ransformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Antimicrobials in Food
Davidson, P. Michael (EDT); Taylor, T. Matthew (EDT); David, Jairus R. D. (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 74,41
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 69,02
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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Paperback / softback. Condición: New. New copy - Usually dispatched within 4 working days.
Antimicrobials in Food
Davidson, P. Michael (EDT); Taylor, T. Matthew (EDT); David, Jairus R. D. (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 63,67
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Antimicrobials in Food
Davidson, P. Michael (EDT); Taylor, T. Matthew (EDT); David, Jairus R. D. (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 67,06
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 73,66
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Condición: New. In.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 65,66
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Paperback. Condición: new. Paperback. Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical t…ransformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 100,78
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Condición: New. 4th edition NO-PA16APR2015-KAP.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 91,19
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Antimicrobials in Food
Davidson, P. Michael (Editor)/ Taylor, T. Matthew (Editor)/ David, Jairus R. D. (Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 106,67
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Paperback. Condición: Brand New. 4th edition. 826 pages. 10.00x7.00x1.81 inches. In Stock.
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Librería: preigu, Osnabrück, Alemaniapreigu
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EUR 59,80
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Taschenbuch. Condición: Neu. Antimicrobials in Food | P. Michael Davidson (u. a.) | Taschenbuch | Englisch | 2023 | CRC Press | EAN 9780367509835 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.
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PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the 'must-have' reference for those needing information on chemical antimicrobials used in foods. In the years since… the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of 'natural' and 'clean-label' antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or 'hurdle technology,' and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of 'clean' antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.FeaturesCovers all food antimicrobials, natural and synthetic, with the latest research on each typeContains 5,000+ references on every conceivable food antimicrobialGuides in the selection of appropriate additives for specific food productsIncludes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials 828 pp. Englisch.
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 54,66
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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In th…e years since the .
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the 'must-have' reference for those needing information on chemical antimicrobials used in foods. In the years since the…last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of 'natural' and 'clean-label' antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food.In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or 'hurdle technology,' and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of 'clean' antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.FeaturesCovers all food antimicrobials, natural and synthetic, with the latest research on each typeContains 5,000+ references on every conceivable food antimicrobialGuides in the selection of appropriate additives for specific food productsIncludes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials.
