Natural Food Preservatives

Author : Nicholas J. Russell,Grahame W. Gould
Publisher : Springer Science & Business Media
Page : 394 pages
File Size : 49,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9780387300429

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Food Preservatives by Nicholas J. Russell,Grahame W. Gould Pdf

For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.

Author : D Baines,R Seal
Publisher : Elsevier
Page : 488 pages
File Size : 44,8 Mb
Release : 2012-03-21
Category : Technology & Engineering
ISBN : 9780857095725

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Natural Food Additives, Ingredients and Flavourings by D Baines,R Seal Pdf

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors. After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients. With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients. Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients

Author : Institute of Medicine,Food and Nutrition Board,Committee on Strategies to Reduce Sodium Intake
Publisher : National Academies Press
Page : 507 pages
File Size : 43,8 Mb
Release : 2010-10-14
Category : Medical
ISBN : 9780309155885

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Strategies to Reduce Sodium Intake in the United States by Institute of Medicine,Food and Nutrition Board,Committee on Strategies to Reduce Sodium Intake Pdf

Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.

Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 51,8 Mb
Release : 2012-12-17
Category : Technology & Engineering
ISBN : 9781118274149

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The Chemistry of Food Additives and Preservatives by Titus A. M. Msagati Pdf

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.

Author : Judith E. Foulke
Publisher : Unknown
Page : 6 pages
File Size : 40,8 Mb
Release : 1993
Category : Food preservatives
ISBN : IND:30000044581092

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A Fresh Look at Food Preservatives by Judith E. Foulke Pdf

Author : Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama
Publisher : CRC Press
Page : 232 pages
File Size : 46,6 Mb
Release : 2023-11-16
Category : Technology & Engineering
ISBN : 9781000836752

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Natural Food Preservatives by Sourish Bhattacharya,Heba Hassan Abd-El Azim Salama Pdf

Safety, quality, and prolonged shelf life of food products are the three most important aspects of the food industry. To ensure a satisfactory scale, both traditional and modern preservatives are widely used. However, as eating habits have upgraded with a focus on what is popularly termed "a healthy diet," there has been a growing demand for food with natural additives over synthetic ingredients. As a result, there have been major developments in the field of food preservation, which are presented in this book. The book provides detailed information on the range of natural food preservatives with their applications in different product sectors. It delves into microbiological food spoilage and discusses natural food preservatives as well as natural antioxidants and antimicrobials as food ingredients. It reviews prevalent preservation technologies, the chemistry behind them, and new nonconventional preservatives. It focuses on innovative technologies, including biological antimicrobial systems such as LABs or their metabolites, bacteriophages, and bacteriophage-encoded enzymes. It provides knowledge about preservatives, such as bacteriocins and ε-polylysine, as well as their usage in achieving the right balance of safety, quality, and shelf-life for specific products. The book is a collection of the research and experiences of an international team of experts and is a valuable tool for all those who are related to the advancements and production of safe and healthy foods. It is a significant reference book for professionals who teach food microbiology courses, conduct research and epidemiologic investigations, analyze food samples, and craft food safety policies.

Author : M Taylor
Publisher : Elsevier
Page : 443 pages
File Size : 40,5 Mb
Release : 2014-11-04
Category : Technology & Engineering
ISBN : 9781782420422

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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor Pdf

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 54,9 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856

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Progress in Food Preservation by Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath Pdf

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.

Author : Maria M. Theron,J. F. Rykers Lues
Publisher : CRC Press
Page : 342 pages
File Size : 55,5 Mb
Release : 2010-09-16
Category : Technology & Engineering
ISBN : 9781420078435

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Organic Acids and Food Preservation by Maria M. Theron,J. F. Rykers Lues Pdf

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the g

Author : Joel D. Kopple,Shaul G Massry,Kamyar Kalantar-Zadeh
Publisher : Academic Press
Page : 833 pages
File Size : 54,8 Mb
Release : 2012-12-31
Category : Technology & Engineering
ISBN : 9780123919359

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Nutritional Management of Renal Disease by Joel D. Kopple,Shaul G Massry,Kamyar Kalantar-Zadeh Pdf

This translational text offers in-depth reviews of the metabolic and nutritional disorders that are prevalent in patients with renal disease. Chapter topics address the growing epidemic of obesity and metabolic syndrome. Each chapter integrates basic and clinical approaches, from cell biology and genetics to diagnosis, patient management and treatment. Chapters in sections 4-7 include new illustrative case reports, and all chapters emphasize key concepts with chapter-ending summaries. New features also include the latest National Kidney Foundation Clinical Practice Guidelines on Nutrition in Chronic Renal Failure, the most recent scientific discoveries and the latest techniques for assessing nutritional status in renal disease, and literature reviews on patients who receive continuous veno-venous hemofiltration with or without dialysis. Provides a common language for nephrologists, nutritionists, endocrinologists, and other interested physicians to discuss the underlying research and translation of best practices for the nutritional management and prevention of renal disease Saves clinicians and researchers time in quickly accessing the very latest details on nutritional practice as opposed to searching through thousands of journal articles Correct diagnosis (and therefore correct treatment) of renal, metabolic, and nutritional disorders depends on a strong understanding of the molecular basis for the disease – both nephrologists and nutritionists will benefit Nephrologists and nutritionists will gain insight into which treatments, medications, and diets to use based on the history, progression, and genetic make-up of a patient Case Reports will offer an added resource for fellows, nutritionists, and dieticians who need a refresher course

Author : Alexandru Grumezescu
Publisher : Academic Press
Page : 792 pages
File Size : 48,6 Mb
Release : 2016-08-31
Category : Technology & Engineering
ISBN : 9780128043745

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Food Preservation by Alexandru Grumezescu Pdf

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes research information on nanovesicles, nanospheres, metallic nanoparticles, nanofibers, and nanotubes, and how they are capable of trapping bioactive substances to increase and maintain the stability of compounds often sensitive under typical food processing and storage conditions. This book will be useful to a wide audience of food science research professionals and professors and students doing research in the field. Describes the effective utilization of nanostructured antimicrobials in toxicological studies and real food systems Offers research strategies for understanding opportunities in antimicrobial nanostructures and the potential challenges of their toxicity Presents diverse applications of nanostructured antimicrobials in food preservation Covers the potential benefits of nanotechnology and methods of risk assessment that ensure food safety

Author : Susana Ferreira,Gloria Sánchez Moragas,Maria João Fraqueza,Maria José Gonçalves Alves
Publisher : Frontiers Media SA
Page : 88 pages
File Size : 52,5 Mb
Release : 2021-11-03
Category : Medical
ISBN : 9782889715893

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Natural Compounds in Food Safety and Preservation by Susana Ferreira,Gloria Sánchez Moragas,Maria João Fraqueza,Maria José Gonçalves Alves Pdf

Author : Seyed Mohammad Nabavi,Seyed Fazel Nabavi, Monica Rosa Loizzo,Rosa Tundis, K. Pandima Devi,Ana Sanches Silva
Publisher : Bentham Science Publishers
Page : 353 pages
File Size : 49,7 Mb
Release : 2020-04-17
Category : Medical
ISBN : 9789811446115

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Food Additives and Human Health by Seyed Mohammad Nabavi,Seyed Fazel Nabavi, Monica Rosa Loizzo,Rosa Tundis, K. Pandima Devi,Ana Sanches Silva Pdf

INTRODUCTION This reference is a detailed guide to the world of food additives commonly used in the food processing and manufacturing industry. Edited by experts in the field, invited scholars enrich the book with relevant chapter contributions. Chapters provide readers with knowledge on a broad range of food additives (anti-browning agents, essential oils, flavour enhancers, preservatives, stabilizers, sweeteners, among others), their safe use and a summary of their effects on human health. Key Features: - Covers a wide range of natural and synthetic food additives - Covers health related topics relevant to food additives - Chapters are organized into specific, easy-to-read topics - Provides bibliographic references for further reading This book serves a valuable instrument for a broad spectrum of readers: researchers, health professionals, students, food science enthusiasts, and working professionals in industry and government regulatory agencies interested in the science of food additives.

Author : A.S. Naidu
Publisher : CRC Press
Page : 836 pages
File Size : 53,5 Mb
Release : 2000-06-21
Category : Technology & Engineering
ISBN : 1420039369

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Natural Food Antimicrobial Systems by A.S. Naidu Pdf

Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.

Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Academic Press
Page : 558 pages
File Size : 49,8 Mb
Release : 2019-07-17
Category : Technology & Engineering
ISBN : 9780128166864

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Preservatives and Preservation Approaches in Beverages by Alexandru Grumezescu,Alina-Maria Holban Pdf

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. Includes information on the use of hurdle technology in the preservation of beverages Provides the latest research and impact of antimicrobial use in the beverages industry Presents the benefits and risks of preservatives to ensure safety in beverage products