Antimicrobials in food / (Record no. 74412)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04644cam a22005771i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9780429058196 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220531132604.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m d |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200713s2021 flua ob 001 0 eng d |
| 040 ## - Cataloging Source | |
| -- | OCoLC-P |
| -- | eng |
| -- | rda |
| -- | pn |
| -- | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429603372 |
| -- | (ePub ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429603371 |
| -- | (ePub ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429608896 |
| -- | (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429608896 |
| -- | (PDF ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429597855 |
| -- | (Mobipocket ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429597851 |
| -- | (Mobipocket ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429058196 |
| -- | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429058195 |
| -- | (ebook) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9780367178789 (hbk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 0367178788 (hbk.) |
| 024 7# - | |
| -- | 10.1201/9780429058196 |
| -- | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1222776343 |
| Canceled/invalid control number | (OCoLC)1199890852 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1222776343 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX553.A3 |
| Item number | A57 2020eb |
| 072 #7 - | |
| -- | TEC |
| -- | 012000 |
| -- | bisacsh |
| 072 #7 - | |
| -- | TDCT |
| -- | bicssc |
| 082 04 - | |
| -- | 664.06 |
| -- | 23 |
| 245 00 - TITLE STATEMENT | |
| Title | Antimicrobials in food / |
| Statement of responsibility, etc. | edited by P. Michael Davidson, T. Matthew Taylor, Jairus R.D. David. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Fourth edition. |
| 264 #1 - | |
| -- | Boca Raton : |
| -- | CRC Press, |
| -- | 2021. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | illustrations (black and white). |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 336 ## - | |
| -- | still image |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 1# - | |
| -- | Food science and technology |
| 490 0# - | |
| -- | ISSN |
| 505 0# - | |
| -- | <P>Food Antimicrobials -- An Introduction. Methods for Activity Assay and Evaluation of Results. Sodium Benzoate and Benzoic Acid. Sorbic Acid and Sorbates. Organic Acids. Sulfur Dioxide and Sulfites. Nitrite. Nisin. Natamycin. Lauric Arginate. Medium-Chain Fatty Acids and Esters. Parabens. Dimethyl Dicarbonate and Diethyl Dicarbonate. Lysozyme. Bacteriocins with Potential for Use in Foods. Bacteriophages. Naturally Occurring Compounds -- Plant Sources. Naturally Occurring Compounds -- Animal Sources. Sanitizers. Processing Aids as Antimicrobials. Delivery Systems. Update on Hurdle Technology Approaches to Food Preservation. Practical Application of Food Antimicrobials. Mechanisms of Action, Resistance, and Stress Adaptation.</P> |
| 520 ## - | |
| -- | "Fifteen years have passed since the 3rd Edition of Antimicrobials in Foods was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials has increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th Edition of Antimicrobials in Foods. In the 4th Edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture"-- |
| -- | Provided by publisher. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food additives. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Anti-infective agents. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Davidson, P. Michael, |
| Dates associated with a name | 1950- |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Taylor, T. M. |
| Fuller form of name | (T. Matthew), |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | David, Jairus R. D., |
| Relator term | editor. |
| 856 40 - | |
| -- | Taylor & Francis |
| -- | https://www.taylorfrancis.com/books/9780429058196 |
| 856 42 - | |
| -- | OCLC metadata license agreement |
| -- | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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