Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed food

Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest inform

Ecological concepts of food preservation. Lactoperoxidase and lactoferin. Lysozyme ovotransferrin and avidin. Nisin. Bacteriocins of starter culture bacteria. A

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both pla

Recently, researchers found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria fr