Novel Strategies to Improve Shelf-Life and Quality of Foods (Paperback)

Part 1: Quality and Health Aspects of Food Preservation1. Preservation of Bovine Colostrum: Immunotherapeutic Agents to Promote HealthKrishan K. Mishra2. Essential Oil-Based Combined Processing Methods to Pursue Safer FoodsManju Gaare, Shaik Abdul Hussain, and Santosh K. Mishra3. Potential Use of Herbs in Milk and Milk ProductsPravin D. Sawale et al.Part 2: Applications of Novel Biocompounds In Quality and Safety Of Foods4. Antifungal Lactic Acid Bacteria (Lab): Potential Use in Food SystemsSaurabh Kadyan and Diwas Pradhan5. Applications of Antimicrobial Enzymes in FoodsVeena Nagarajappa et al.6. Health Benefits of Antimicrobial PeptidesSunita Meena, Kapil Singh Narayan, and Sandeep Kumar7. Applications of Bdellovibrio Bacteria as Biocontrol Agents: Food Safety and Mitigating Clinical PathogensValerie D. Zaffran, Gabrielle Kirshteyn, and Prashant Singh8. Safety Aspects of Novel BacteriocinsTejinder P. Singh and Shalini AroraPart 3: Potential of Novel Technologies for Food Preservation9. Potential of Non-Thermal Plasma Technology in Food PreservationSujit Das and Subrota Hati10. Potential of High Hydrostatic Pressure Technology in Food Preservation and Food SafetyRekha Chawla et al.11. Application of Pulsed Light Technology in Microbial Safety and Food PreservationVenus Bansal et al.12. Novel Packaging Systems for Food PreservationNarender K. Chandla et al.13. Role of Biosensors in Quality and Safety of Dairy FoodsH. V. Raghu, Ajeet Singh, and Naresh Kumar14. Potential Use of Lactic Acid Bacteria (Lab): Protective Cultures in Food BiopreservationManju Gaare and Santosh Kumar Mishra