Food Biopreservatives of Microbial Origin
Bibek Ray (Author)Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods and microoganisms for which biopreservation is suitable, and explore the potential of bacteriocins of food-grade starter culture bacteria and the antimicrobial proteins of yeasts as possible food biopreservatives. The book is a valuable reference resource that will benefit students of food science and researchers in food industries, regulatory agencies, and advisory groups.
年:
1992
出版:
1
出版社:
CRC Press
语言:
english
ISBN 10:
1351072064
ISBN 13:
9781351097413
文件:
PDF, 27.84 MB
IPFS:
,
english, 1992
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