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Handbook of Natural Antimicrobials for Food Safety and Quality by M Taylor

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13

Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables

Types of antimicrobials

M.V. Alvarez1, M. del R. Moreira1, S.I. Roura1, J.F. Ayala-Zavala2,  and G.A. González-Aguilar2     1Universidad Nacional de Mar del Plata, Buenos Aires, Argentina     2Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico

Abstract

In the last two decades, food scientists have advanced the development of new technologies for preservation of fresh and processed fruits and vegetables. The scientific achievements in this area are driven by increased consumption of these products and increasing consumer demand for fresh, safe, healthy, and natural products. This chapter describes the use of natural antimicrobials ...

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