The book explores the unexpected challenges of the new millennium, emphasizing the need for innovative thinking and action. It presents a synthesis of forty years of scholarship, practice, and original research, aiming to enhance our understanding of knowledge creation and wisdom development. By focusing on the unknown, it seeks to empower readers to navigate complex situations and foster expertise in learning.
The book is a facsimile reprint of a scarce antiquarian work, preserving its historical significance. It may include imperfections typical of older texts, such as marks and flawed pages. This edition aims to protect and promote cultural literature, providing readers with an affordable, high-quality version that remains true to the original.
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products.