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Research and Markets : Natural Antimicrobials for the Minimal Processing of Foods Discusses Practical Application in Food Preservation

Posted on: Friday, 19 August 2005, 09:00 CDT

Research and Markets (http://www.researchandmarkets.com/reports/c22994) has announced the addition of Natural antimicrobials for the minimal processing of foods to their offering.

Consumers demand food products with fewer synthetic additives but increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.

After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.

With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods will be a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

Chapters contained inside this review include:-

Nisin in multifactorial food preservation

E. Smid, NIZO, The Netherlands

Nisin in the decontamination of animal products

B. W. Sheldon, North Carolina State University, USA

Bacteriocins other than nisin: The pediocin-like cystibiotic of lactic acid bacteria

B. Ray and K. W. Miller, University of Wyoming, USA

Natamycin: An effective fungicide for food and beverages

J. Stark, DSM Food Specialities, The Netherlands

Organic acids

John Sofos, Colorado State University, USA

Antimicrobials from animals

A. Satyanarayan Naidu, en-N-Tech Antimicrobial Research and Technology

Chitosan: New food preservative of laboratory curiosity

S. Roller, Thames Valley University, UK

Antimicrobials from herbs and spices

C. C. Tassou, National Agricultural Research Foundation, Greece

Natural antimicrobials in postharvest storage of fresh fruits and vegetables

A. Ippolito and F. Nigro, University of Bari, Italy

Plant antimicrobials combined with conventional preservatives for fruit products

A. Lopez-Malo and E. Palou, University of the Americas, Mexico

Edible coatings containing natural antimicrobials for processed foods

L. R. Franssen and J. M. Krochta, University of California Davis, USA

Natural antimicrobials in combination with gamma irradiation

B. Ouattara and M. Akier Assanta, Agriculture and Agri-food Canada

Natural antifungal agents for bakery products

N. Magan, M. Arroyo and D. Aldred, Cranfield University, UK

Regulations: New food additives, ingredients and processes

P. Berry Ottaway, Berry Ottaway & Associates, UK

For more information visit http://www.researchandmarkets.com/reports/c22994

Source: Business Wire

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