Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » Agriculture and Food Science » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Theory of Literature
$243.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Bestsellers
01.Agroforestry as a Tool for Landscape Restoration
02.No-Till Farming: Effects on Soil, Pros and Cons and Potential
03.Progress in Pesticides Research
04.Drying of Food Materials: Transport Phenomena
05.Fertilizers: Properties, Applications and Effects
06.Microbes in Sustainable Agriculture
07.Fisheries: Management, Economics and Perspectives
08.Antibiotic Resistance: Causes and Risk Factors, Mechanisms and Alternatives
09.Aquaculture Research Trends
10.Agriculture Research and Technology
Notifications more
NotificationsNotify me of updates to Applications of Natural Products in Food
Tell A Friend
 
Tell someone you know about this product.
Applications of Natural Products in Food
Retail Price: $59.00
10% Online Discount
You Pay:

$53.10
Editors: Supayang Piyawan Voravuthikunchai and Beatrice Olawumi T. Ifesan (Department of Microbiology, Natural Products Research Centre, Faculty of Science, Prince of Songkla Univ., Songkhla, Thailand)
Book Description:
This book is focused on new researches pertaining to the following areas: herbs and spices commonly used in foods, bioactive compounds derived from plants with specific focus on applications of natural products as antibacterial agents and antioxidants in foods. The data recorded through ethnopharmacological field studies are invaluable as these provide information on medicinal plants used to treat foodborne diseases. Pharmacognostic studies on certain plants have been included which provides basic data to help fixing-up their pharmacopoeial standards, thereby ensuring quality food additives. Other interesting topics include reviews on proposed mechanisms of actions of natural products as well as applications in the food industry.


We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.


Table of Contents:
CHAPTER I. INTRODUCTION, pp. 1-10

CHAPTER II. HERBS AND SPICES COMMONLY USED IN FOODS, pp. 11-28
GARLIC (Allium sativum L.) AND ONION (Allium cepa L.)
GALANGAL (Alpinia galanga (L.) Willd.), GINGER (Zingiber officinale Roscoe), AND TUMERIC (Curcuma longa L.)
ROSEMARY (Rosmarinus officinalis L.)
SAGE (Salvia officinalis L.)
OREGANO (Origanum vulgare L.)

CHAPTER III. BIOACTIVE COMPOUNDS FROM PLANTS, pp. 29-38
PHENOLICS AND POLYPHENOLS
QUINONES
FLAVONES, FLAVONOIDS, FLAVONOLS
TANNINS
ESSENTIAL OILS AND TERPENOIDS
ORGANOSULFUR COMPOUNDS

CHAPTER IV. COMMON FOODBORNE PATHOGENS, pp. 39-72
Bacillus cereus
Campylobacter spp.
Clostridium spp.
Escherichia coli
Listeria monocytogenes
Salmonella spp.
Shigella spp.
Staphylococcus aureus
Vibrio spp.
Yersinia enterocolitica

CHAPTER V. APPLICATIONS OF NATURAL PRODUCTS AS ANTIOXIDANTS IN FOODS, pp. 73-94
LIPID OXIDATION IN MEAT AND MEAT PRODUCTS
SYNTHETIC ANTIOXIDANTS
ALTERNATIVE ANTIOXIDANTS FROM NATURAL PRODUCTS
NATURAL ANTIOXIDANTS IN MEAT AND MEAT PRODUCTS
PROPOSED MECHANISMS OF ACTION OF NATURAL ANTIOXIDANTS
CONTRIBUTION OF NATURAL ADDITIVES AS COLOUR ENHANCER IN MEAT
NATURAL ADDITIVES AS ANTIOXIDANTS IN OIL
NATURAL ADDITIVES AS ANTIOXIDANTS IN CONFECTIONERIES

CHAPTER VI. ANTIBACTERIAL ACTIVITY OF NATURAL ADDITIVES IN FOODS, pp. 95-128
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

CHAPTER VII. INCORPORATION OF NATURAL ADDITIVES INTO FLEXIBLE FILMS, pp. 129-132

CHAPTER VIII. COMBINATION OF NATURAL ADDITIVES WITH OTHER PRESERVATIVES OR PRESERVATION METHODS, pp. 133-142

CHAPTER IX. ORGANOLEPTIC ASSESSMENTS OF NATURAL ADDITIVES, pp. 143-146

CHAPTER X. FUTURE WORK AND CONCLUSIONS, 147-150

INDEX

   Series:
      Food Science and Technology
   Binding: Softcover
   Pub. Date: 2011 -
   Pages: 6 x 9
   ISBN: 978-1-60876-998-8
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
Customers who bought this product also purchased
Offshore Wind Power: Challenges, Economics and Benefits
Offshore Wind Power: Challenges, Economics and Benefits
Immunology in Clinic Practice
Immunology in Clinic Practice
Psychology of Individual Differences
Psychology of Individual Differences
The Teacher's Book of Engineering Thermodynamics
The Teacher's Book of Engineering Thermodynamics
Arctic Oil and Gas: Development and Concerns
Arctic Oil and Gas: Development and Concerns
Immunity and Immunotherapy of Human Fungal Infections
Immunity and Immunotherapy of Human Fungal Infections
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
03.Chronic Disease and Disability: The Pediatric Lung
04.Fruit and Vegetable Consumption and Health: New Research
05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

Nova Science Publishers
© Copyright 2004 - 2021

Applications of Natural Products in Food