1. Introductory Chapter: Introduction to Food Additives By Desiree Nedra Karunaratne and Geethi Kaushalya Pamunuwa Part of book: Food Additives |
2. Natural Antimicrobials, their Sources and Food Safety By Muhammad Sajid Arshad and Syeda Ayesha Batool Part of book: Food Additives |
3. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin Part of book: Food Additives |
4. Food Additives and Processing Aids used in Breadmaking By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel Part of book: Food Additives |
5. Use of Natural Antimicrobial Agents: A Safe Preservation Approach By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad Part of book: Active Antimicrobial Food Packaging |
6. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas By Galina Novik, Olga Meerovskaya and Victoria Savich Part of book: Food Additives |
7. Contamination, Prevention and Control of Listeria monocytogenes in Food Processing and Food Service Environments By Frederick Tawi Tabit Part of book: Listeria Monocytogenes |
8. Using Native Plants of the Northeast of Mexico for Developing Active Antimicrobial Food Packaging Films By Cecilia Rojas de Gante, Judith A. Rocha and Carlos P. Sáenz Collins Part of book: Active Antimicrobial Food Packaging |
9. Food Preservatives from Plants By Hubert Antolak and Dorota Kregiel Part of book: Food Additives |
10. Protein-Based Active Film as Antimicrobial Food Packaging: A Review By Nurul Saadah Said and Norizah Mhd Sarbon Part of book: Active Antimicrobial Food Packaging |