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Applications of Natural Products in Food.

By: Contributor(s): Material type: TextTextSeries: Food Science and TechnologyPublisher: Hauppauge : Nova Science Publishers, Incorporated, 2010Copyright date: ©2011Edition: 1st edDescription: 1 online resource (174 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9781616683702
Subject(s): Genre/Form: Additional physical formats: Print version:: Applications of Natural Products in FoodDDC classification:
  • 641.3/08
LOC classification:
  • TX553.A3 -- V67 2010eb
Online resources:
Contents:
Intro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES.
Chapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page.
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Intro -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- APPLICATIONS OF NATURAL PRODUCTS IN FOOD -- CONTENTS -- PREFACE -- Chapter 1 INTRODUCTION -- REFERENCES -- Chapter 2 HERBS AND SPICES COMMONLY-USED IN FOODS -- GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.) -- GARLIC (Allium sativum L.) AND ONION (Allium cepa L.) -- OREGANO (Origanum vulgare L.) -- ROSEMARY (Rosmarinus officinalis L.) -- SAGE (Salvia officinalis L.) -- REFERENCES -- Chapter 3 BIOACTIVE COMPOUNDS FROM PLANTS -- ESSENTIAL OILS AND TERPENOIDS -- FLAVONES, FLAVONOIDS, FLAVONOLS -- ORGANOSULFUR COMPOUNDS -- PHENOLICS AND POLYPHENOLS -- QUINONES -- TANNINS -- REFERENCES -- Chapter 4 COMMON FOODBORNE PATHOGENS -- Bacillus cereus -- Campylobacter spp. -- Clostridium spp. -- Escherichia coli -- Listeria monocytogenes -- Salmonella spp. -- Shigella spp. -- Staphylococcus aureus -- Vibrio spp. -- Yersinia enterocolitica -- REFERENCES -- Chapter 5 NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS -- LIPID OXIDATION IN MEAT AND MEAT PRODUCTS -- SYNTHETIC ANTIOXIDANTS -- ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS -- NATURAL ADDITIVES AS ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS -- CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT -- NATURAL ANTIOXIDANTS IN OIL -- NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS -- REFERENCES -- Chapter 6 ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS -- CHEESE AND BUTTER -- FRUITS AND VEGETABLES -- FISH -- MAYONNAISE AND SALAD DRESSINGS -- MEAT AND MEAT PRODUCTS -- MILK -- FACTORS INFLUENCING ANTIMICROBIAL PROPERTIES OF NATURAL ADDITIVES -- PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIBACTERIAL AGENTS -- REFERENCES -- Chapter 7 INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS -- REFERENCES.

Chapter 8 COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS -- REFERENCES -- Chapter 9 ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES -- REFERENCES -- Chapter 10 FUTURE WORK AND CONCLUSIONS -- REFERENCES -- INDEX -- Blank Page.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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