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Natural food antimicrobial systems/

Corporate Author: CRC
Other Authors: Naidu, A. S., Naidu, A.S.
Format: Book
Language:English
Published: Boca Raton, FL: CRC Press, c2000
Subjects:
Τροφή > Μικροβιολογία
Φυσικά προίόντα
Αντιβιοτικά
Αντιμολυσματικοί παράγοντες
Food > Microbiology
Natural products
Anti-infective agents
Antibiosis
ΤΡΟΦΗ > ΜΙΚΡΟΒΙΟΛΟΓΙΑ
ΑΝΤΙΛΟΙΜΩΔΕΙΣ ΠΑΡΑΓΟΝΤΕΣ
Table of Contents:
  • Contributors
  • Preface
  • Chapter 1. Overview
  • Section I. Lacto- Antimicrobials: Chapter 2. Lactoferrin
  • Chapter 3. Lactoperoxidase
  • Chapter 4. Lactoglobulins
  • Chapter 5. Lactolipids
  • Section II. Ovo- Antimicrobials : Chapter 6. Lysozyme
  • Chapter 7. Ovotransferrin
  • Chapter 8. Ovoglobulin IgY
  • Chapter 9. Avidin
  • Section III. Phyto- antimicrobials : Chapter 10. Phyto- phenols
  • Chapter 11. Saponins
  • Chapter 12. Flavonoids
  • Chapter 13. Thiosulfinates
  • Chapter 14. Catechins
  • Chapter 15. Glucosinolates
  • Chapter 16. Agar
  • Section IV. Bacto- antimicrobials : Chapter 17. Probiotics
  • Chapter 18. Nisin
  • Chapter 19. Pediocin
  • Chapter 20. Reuterin
  • hapter 21. Sakacins
  • Section V. Acid- antimicrobials: Chapter 22. Lactic acid
  • Chapter 23. Sorbic acid
  • Chapter 24. Acedic acid
  • Chapter 25. Citric acid
  • Section VI. Milieu - Antimicrobials: Chapter 26. Sodium chloride
  • Chapter 27. Polyphosphates
  • Chapter 28. Chloro- cides
  • Chapter 29. Ozone
  • Appendix
  • Index

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