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Novel Strategies to Improve Shelf-Life and Quality of Foods
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Book Description
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives.
Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.
Table of Contents
Part 1: Quality and Health Aspects of Food Preservation
1. Preservation of Bovine Colostrum: Immunotherapeutic Agents to Promote Health
Krishan K. Mishra
2. Essential Oil-Based Combined Processing Methods to Pursue Safer Foods
Manju Gaare, Shaik Abdul Hussain, and Santosh K. Mishra
3. Potential Use of Herbs in Milk and Milk Products
Pravin D. Sawale et al.
Part 2: Applications of Novel Biocompounds In Quality and Safety Of Foods
4. Antifungal Lactic Acid Bacteria (Lab): Potential Use in Food Systems
Saurabh Kadyan and Diwas Pradhan
5. Applications of Antimicrobial Enzymes in Foods
Veena Nagarajappa et al.
6. Health Benefits of Antimicrobial Peptides
Sunita Meena, Kapil Singh Narayan, and Sandeep Kumar
7. Applications of Bdellovibrio Bacteria as Biocontrol Agents: Food Safety and Mitigating Clinical Pathogens
Valerie D. Zaffran, Gabrielle Kirshteyn, and Prashant Singh
8. Safety Aspects of Novel Bacteriocins
Tejinder P. Singh and Shalini Arora
Part 3: Potential of Novel Technologies for Food Preservation
9. Potential of Non-Thermal Plasma Technology in Food Preservation
Sujit Das and Subrota Hati
10. Potential of High Hydrostatic Pressure Technology in Food Preservation and Food Safety
Rekha Chawla et al.
11. Application of Pulsed Light Technology in Microbial Safety and Food Preservation
Venus Bansal et al.
12. Novel Packaging Systems for Food Preservation
Narender K. Chandla et al.
13. Role of Biosensors in Quality and Safety of Dairy Foods
H. V. Raghu, Ajeet Singh, and Naresh Kumar
14. Potential Use of Lactic Acid Bacteria (Lab): Protective Cultures in Food Biopreservation
Manju Gaare and Santosh Kumar Mishra
Editor(s)
Biography
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.