Antimicrobial Potential of Natural Products
Evaluation in Food Applications
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Beschreibung
This volume details methods for evaluating the antimicrobial potential of natural compounds and substances with food applications. Chapters seek to explain antimicrobial evaluation against bacteria, deteriorating fungi, and yeasts. Written in the format of the Methods and Protocols in Food Science series, each chapter lists the necessary materials and methods for readily reproducible protocols and includes notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, Antimicrobial Potential of Natural Products: Evaluation in Food Applications aims to be a guide for researchers looking for protocols on extending and evaluating shelf life of foods that contain antimicrobials directly or indirectly in their formulation.
This volume details methods for evaluating the antimicrobial potential of natural compounds and substances with food applications. Chapters seek to explain antimicrobial evaluation against bacteria, deteriorating fungi, and yeasts. Written in the format of the Methods and Protocols in Food Science series, each chapter lists the necessary materials and methods for readily reproducible protocols and includes notes on how to avoid and solve typical problems.
Authoritative and cutting-edge, Antimicrobial Potential of Natural Products: Evaluation in Food Applications aims to be a guide for researchers looking for protocols on extending and evaluating shelf life of foods that contain antimicrobials directly or indirectly in their formulation.
Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts
Autor*in
Nathalia Cristina Cirone Silva
Themen in »Antimicrobial Potential of Natural Products«
Essential Oil Natural Antimicrobials Fungicidal Concentration Agar Food packaging