图书简介
This book on natural and bio-based antimicrobials serves the purpose of providing valuable information to the industry, academics and researchers who are searching for alternatives to synthetic compounds. The needs for toxicological evaluations of natural and bio-based antimicrobials are presented and protocols are recommended. There is discussion in many of the chapters on the modes of action, mechanisms, and industrial aspects of applying natural or bio-based antimicrobials.
Preface ........................................................................................................................ ...... ix; 1. Natural and Bio-based Antimicrobials: A Review ............................................... 1; Xuetong Fan, Helen Ngo, and Changqing Wu; 2. Natural Food Antimicrobials: Recent Trends in Their Use, Limitations, and; Opportunities for Their Applications in Food Preservation .............................. 25; Thomas Matthew Taylor; 3. Plant-Based Antimicrobials for Clean and Green Approaches to Food; Safety ....................................................................................................................... 45; Sadhana Ravishankar; 4. Organic Acids, Detergents, and Their Combination for Inactivation of; Foodborne Pathogens and Spoilage Microorganisms ......................................... 63; Dong Chen and Tong Zhao; 5. Improving the Microbial Food Safety of Fresh Fruits and Vegetables with; Aqueous and Vaporous Essential Oils .................................................................. 87; Juan Yun, Changqing Wu, Xihong Li, and Xuetong Fan; 6. Antimicrobial Activities of Olive Leaf Extract and Its Potential Use in Food; Industry ................................................................................................................. 119; Yanhong Liu, Lindsay C. McKeever, Yujuan Suo, Tony Z. Jin, and Nasir S. A. Malik; 7. Control of Foodborne Pathogens by Hops Beta Acids in Food Systems ......... 133; Cangliang Shen; 8. The Use of Natural Antimicrobials Combined with Nonthermal Treatments; To Control Human Pathogens ............................................................................. 149; Behnoush Maherani, Samia Ayari, and Monique Lacroix; 9. Packaging Methods To Effectively Deliver Natural Antimicrobials on; Food ....................................................................................................................... 171; Tony Z. Jin, Mingming Guo, and Wenxuan Chen; 10. Antimicrobial Potential of Sophorolipids for Anti-Acne, Anti-Dental Caries,; Hide Preservation, and Food Safety Applications ............................................ 193; Richard D. Ashby, Daniel K. Y. Solaiman, Xuetong Fan, and Modesto Olanya; 11. New Classes of Antimicrobials: Poly-Phenolic Branched-Chain Fatty; Acids ...................................................................................................................... 209; Helen Ngo, Karen Wagner, Alberto Nunez, Jianwei Zhang, Xuetong Fan, and; Robert A. Moreau; 12. Evaluation of Toxicity and Endocrine Disruption Potential of the Natural; and Bio?Based Antimicrobials ............................................................................ 223; Changqing Wu and Ying Peng; Editors’ Biographies .................................................................................................... 243; Indexes; Author Index ................................................................................................................ 247; Subject Index ................................................................................................................ 249
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