Machine generated contents note: ch. 1 Introduction -- ch. 2 Herbs and Spices Commonly-Used in Foods -- ch. 3 Bioactive Compounds from Plants -- ch. 4 Common Foodborne Pathogens -- ch. 5 Natural Products as Antioxidants in Foods -- ch. 6 Antibacterial Activity of Natural Additives in Foods -- ch. 7 Incorporation of Natural Additives into Flexible Films -- ch. 8 Combination of Natural Additives with Other Preservatives or Preservation Methods -- ch. 9 Organoleptic Assessments of Natural Additives -- ch. 10 Future Work and Conclusions
