Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Chapter 1: Introduction to the Microbiological Spoilage of Foods and Beverages -- 1.1: Introduction -- 1.1.1: Microbiological Spoilage of Foods and Beverages -- 1.2: Microbiology Quality of Juices and Nectars -- 1.3: Beneficial Microbes in Food -- 1.4: Probiotic Microorganisms -- 1.4.1: Health Effects of Probiotics -- 1.4.2: Improvement of Lactose Digestion -- 1.4.3: Hypercholesterolemic Effect -- 1.4.4: Stimulation of Immune System -- 1.4.5: Anticarcinogenic Action -- 1.5: Improvement of Rotavirus and C. difficile Diarrhea -- 1.6: Thermal Process of Fruit Juices -- 1.7: Thermal Destruction of Microorganisms -- Chapter 2: Grape and Winery By-product Extracts as Natural Preservatives in Sustainable Food Systems -- 2.1: Introduction -- 2.2: Chemical Composition of Main Grape By-products -- 2.3: Chemical Composition of Grape Leaves -- 2.4: Chemical Composition of Grape Stems -- 2.5: Chemical Composition of Grape Pomace -- 2.6: Chemical Composition of Lees -- 2.7: Need for Naturally Occurring Preservatives for Food -- 2.8: Antimicrobial Effect of Polyphenols -- 2.9: Grape and Wine By-products as Food Preservatives -- 2.9.1: In Meat -- 2.9.2: In Fish -- 2.9.3: In Bread and Pasta -- 2.9.4: In Beverages -- 2.10: Safety of Grape By-products as Food Preservatives -- 2.11: Conclusion -- Chapter 3: Bacteriocins: Nisin as an Alternative Source to Chemical Preservatives -- 3.1: Biopreservation of Food -- 3.2: Methods of Food Biopreservation -- 3.2.1: Bacteriophages -- 3.2.2: Endolysins -- 3.2.3: Protective Cultures -- 3.3: History and Identification of Bacteriocins -- 3.4: Classification of Bacteriocins -- 3.4.1: Class I -- 3.4.2: Class II -- 3.4.2.1: Subclass II-A -- 3.4.2.2: Subclass II-B -- 3.4.2.3: Subclass II-C -- 3.4.3: Class III.

3.5: Bacterial Origin of Bacteriocins -- 3.5.1: Bacteriocins from Gram-Negative Bacteria -- 3.5.2: Bacteriocins from Gram-Positive Bacteria -- 3.6: Biosynthesis of Bacteriocins -- 3.7: Mode of Bacteriocins' Action Differs from Antibiotics -- 3.7.1: Self-Immunity Mechanisms -- 3.8: Nisin -- 3.8.1: Nisin as a Biopreservative -- 3.8.2: Applications of Nisin for Fermented Dairy Products -- 3.8.3: Nisin in Active Packaging -- 3.8.4: Nisin Accomplished with Thermal Treatments -- 3.8.5: Nisin in Combination with Nonthermal Treatments -- 3.8.6: Nisin with Other Antimicrobial Substances -- 3.8.7: Nisin with High-Intensity Pulsed Electric Fields -- 3.8.8: Restrictions on Introducing Nisin in Dairy Products -- 3.8.9: Nisin and COVID-19 -- Chapter 4: New Unconventional Preservatives -- 4.1: Introduction -- 4.2: Frankincense -- 4.3: Squid Ink -- 4.4: Lavender (L. latifolia) Leaves Essential Oil -- 4.5: M. officinalis L. Leaves Oil -- Chapter 5: Major Preservation Technologies -- 5.1: Introduction -- 5.2: Thermal Technologies for Food Preservation -- 5.2.1: Pasteurization -- 5.2.2: Sterilization -- 5.3: Cooling and Freezing Technologies -- 5.3.1: Cooling -- 5.3.2: Freezing -- 5.4: High-Pressure Technologies -- 5.4.1: High Hydrostatic Pressure Processing -- 5.4.2: High Pressure Homogenization -- 5.5: Electromagnetic Technologies -- 5.5.1: Electrolyzed Water -- 5.5.2: Pulsed Electric Field -- 5.5.3: Ohmic Heating -- 5.5.4: Microwaves -- 5.5.5: Radio Frequency -- 5.5.6: UV Light -- 5.6: Sonic/Acoustic Technologies -- 5.6.1: Ultrasound -- 5.6.2: High Hydrodynamic Pressure Shock Waves -- 5.7: Hurdle Concept -- 5.8: Other Technologies -- 5.8.1: Membrane Filtration -- 5.8.2: Dense Phase CO2 -- 5.9: Conclusion -- Chapter 6: Diverse Content of Preservatives for Industrial Food Products -- 6.1: Introduction -- 6.2: Preservation of Food and Its Role.

6.3: Chemical Preservatives -- 6.3.1: Organic Acids -- 6.3.2: Nitrites and Nitrates -- 6.3.3: Sulfur Dioxide and Sulfites -- 6.3.4: Ethylene Oxide and Propylene Oxide -- 6.3.5: Sugars and Salts -- 6.3.6: Alcohol -- 6.3.7: Spices and Condiments -- 6.3.8: Antibiotics -- 6.4: Microbial Preservatives -- 6.4.1: Natamycin -- 6.4.2: Nisin -- 6.4.3: Defensive Cultures Used for Food Products -- 6.4.4: Reuterin -- 6.4.5: Bacteriocins -- 6.4.5.1: Types of bacteriocins -- 6.4.5.2: Biosynthesis of bacteriocins -- 6.5: Conclusions -- Chapter 7: Chemistry of Natural Food Additives and Preservatives -- 7.1: Introduction -- 7.2: Natural Additives/Preservatives from Plant Sources -- 7.2.1: Organic Acids -- 7.2.1.1: Lactic acid/milk acid -- 7.2.1.2: Citric acid -- 7.2.1.3: Tartaric acid/winestone -- 7.2.1.4: Malic acid -- 7.2.1.5: Acetic acid -- 7.2.2: Phytoalexins -- 7.2.2.1: Pisatin -- 7.2.2.2: Cicerin -- 7.2.2.3: Medicarpin -- 7.2.2.4: Orchinol -- 7.2.2.5: Rishitin -- 7.2.2.6: Phaseollin -- 7.2.2.7: Ipomeamarone -- 7.2.2.8: Capsidiol -- 7.2.2.9: Glyceollin I -- 7.2.2.10: Allixin -- 7.2.3: Polyphenols -- 7.2.4: Essential Oils -- 7.3: Natural Additives/Preservatives from Lactic Acid Bacteria -- 7.3.1: Bacteriocins -- 7.3.1.1: Nisin -- 7.3.1.2: Sakacin -- 7.3.1.3: Plantaricin BN -- 7.3.1.4: Pediocin AcH -- 7.3.1.5: Halocins -- 7.4: Conclusion -- Chapter 8: Naturally Occurring Antimicrobial System -- 8.1: Introduction -- 8.2: Reasons to Use Natural Antimicrobial Compounds -- 8.3: Natural Antimicrobials of Plant Origin -- 8.3.1: Herbs and Spices -- 8.3.2: Phytoalexins -- 8.3.3: Organic Acids -- 8.3.4: Phenolic Compounds -- 8.3.5: Essential Oils and Their Components -- 8.4: Mechanisms of Antimicrobial Action -- 8.5: Natural Antimicrobials of Animal Origin -- 8.5.1: Chitosan -- 8.5.2: Defensins -- 8.5.3: Lactoferrin -- 8.5.4: Lactoperoxidase -- 8.5.5: Lysozyme.

8.5.6: Avidin -- 8.5.7: Pleurocidin -- 8.6: Mechanism of Antimicrobial Action -- 8.7: Natural Antimicrobials of Microbial Origin -- 8.7.1: Lactic Acid Bacteria as Protective Cultures -- 8.7.2: Bacteriocins Produced by Lactic Acid Bacteria -- 8.8: Conclusion -- Chapter 9: Plant-Based Food Preservatives -- 9.1: Introduction -- 9.2: Using Spices as Food Preservatives -- 9.2.1: Red Pepper -- 9.2.2: Caraway -- 9.2.3: Cinnamon -- 9.2.4: Cumin -- 9.2.5: Fennel -- 9.2.6: Mint -- 9.2.7: Rosemary -- 9.2.8: Thyme -- 9.3: Using Fruits, Vegetables, and Other Edible Plants as Food Preservatives -- 9.4: Conclusion -- Chapter 10: ε-Polylysine as Natural Food Preservative -- 10.1: Introduction -- 10.2: History of ε-Polylysine -- 10.3: Organisms Producing ε-Polylysine -- 10.4: ε-Polylysine Production -- 10.5: Antimicrobial Effects and Mechanisms -- 10.6: Application of ε-Polylysine -- 10.7: Food Preservative -- 10.8: Emulsifying Agent -- 10.9: Dietary Agent -- 10.10: ε-Polylysine Safety and Approval -- 10.11: Globally Utilization -- 10.12: A Review of Present and Future Uses -- 10.13: Conclusion -- Index.