Antimicrobial Potential of Natural Products

Evaluation in Food Applications

200 Seiten, Hardcover

Kurzbeschreibung des Verlags

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. 

• Reihe: Methods and Protocols in Food Science
• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781071655221
• Sprache: Englisch
• Erscheinungsdatum: 20.09.2026
• Größe: 25.4 x 17.8 cm
• Verlag: Springer US
• Herausgegeben von: Nathalia Cristina Cirone-Silva, Daniel Lucino