Advances In Food Authenticity Testing

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Advances in Food Authenticity Testing

Author : Gerard Downey
Publisher : Woodhead Publishing
ISBN 13 : 0081002335
Total Pages : 798 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Authenticity Testing by : Gerard Downey

Download or read book Advances in Food Authenticity Testing written by Gerard Downey and published by Woodhead Publishing. This book was released on 2016-08-08 with total page 798 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods

Modern Techniques for Food Authentication

Author : Da-Wen Sun
Publisher : Academic Press
ISBN 13 : 0128142650
Total Pages : 805 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Modern Techniques for Food Authentication by : Da-Wen Sun

Download or read book Modern Techniques for Food Authentication written by Da-Wen Sun and published by Academic Press. This book was released on 2018-07-25 with total page 805 pages. Available in PDF, EPUB and Kindle. Book excerpt: Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Food Authentication

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810260
Total Pages : 581 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Authentication by : Contantinos A. Georgiou

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Advanced Spectroscopic Techniques for Food Quality

Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
ISBN 13 : 1839164042
Total Pages : 261 pages
Book Rating : 4.8/5 (391 download)

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Book Synopsis Advanced Spectroscopic Techniques for Food Quality by : Ashutosh Kumar Shukla

Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Food Authentication and Traceability

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128231971
Total Pages : 416 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Authentication and Traceability by : Charis M. Galanakis

Download or read book Food Authentication and Traceability written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-19 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Advances in Food Traceability Techniques and Technologies

Author : Montserrat Espiñeira
Publisher : Woodhead Publishing
ISBN 13 : 0081003218
Total Pages : 402 pages
Book Rating : 4.0/5 (81 download)

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Book Synopsis Advances in Food Traceability Techniques and Technologies by : Montserrat Espiñeira

Download or read book Advances in Food Traceability Techniques and Technologies written by Montserrat Espiñeira and published by Woodhead Publishing. This book was released on 2016-06-18 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Author : Ioannis K. Karabagias
Publisher : MDPI
ISBN 13 : 3039437097
Total Pages : 146 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics by : Ioannis K. Karabagias

Download or read book Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics written by Ioannis K. Karabagias and published by MDPI. This book was released on 2020-12-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.

Reviews in Fluorescence 2017

Author : Chris D. Geddes
Publisher : Springer
ISBN 13 : 3030015696
Total Pages : 323 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Reviews in Fluorescence 2017 by : Chris D. Geddes

Download or read book Reviews in Fluorescence 2017 written by Chris D. Geddes and published by Springer. This book was released on 2019-02-01 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews in Fluorescence 2017, the tenth volume of the book serial from Springer, serves as a comprehensive collection of current trends and emerging hot topics in the field of fluorescence and closely related disciplines, such as fluorescence based plasmonics. It summarizes the year’s progress in fluorescence and its applications, with authoritative reviews specialized enough to be attractive to professional researchers, yet also appealing to the wider audience of scientists in related disciplines of fluorescence. Reviews in Fluorescence offers an essential reference material for any research lab or company working in the fluorescence field and related areas. All academics, bench scientists, and industry professionals wishing to take advantage of the latest and greatest in the continuously emerging field of fluorescence will find it an invaluable resource.

Food Authenticity and Traceability

Author : M Lees
Publisher : Elsevier
ISBN 13 : 1855737183
Total Pages : 400 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Food Authenticity and Traceability by : M Lees

Download or read book Food Authenticity and Traceability written by M Lees and published by Elsevier. This book was released on 2003-10-22 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging techniques. Part one deals with analytical techniques applied to food authentication. There are chapters on both established and developing technologies, as well as discussions of chemometrics and data handling. Part two relates these methodologies to particular food and beverage products, such as meat, dairy products, cereals and wine. In part three traceability is reviewed in detail, looking at the development of efficient traceability systems and their application in practice to such areas as animal feed and fish processing. Food Authenticity and Traceability is an essential reference for all those concerned with food safety and quality. Outlines methods and issues in food authentication and traceability Deals with analytical techniques applied to food authentication, with chapters on established and developing technologies, chemometrics and data handling Explores how techniques are applied in particular sectors and reviews recent developments in traceability systems for differing food products

Advances in Chemical Analysis Procedures (Part II)

Author : Marcello Locatelli
Publisher : MDPI
ISBN 13 : 3039367862
Total Pages : 224 pages
Book Rating : 4.0/5 (393 download)

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Book Synopsis Advances in Chemical Analysis Procedures (Part II) by : Marcello Locatelli

Download or read book Advances in Chemical Analysis Procedures (Part II) written by Marcello Locatelli and published by MDPI. This book was released on 2021-01-20 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the field of Analytical Chemistry and, in particular, whenever a quali-quantitative analysis is required, until a few years ago, reference was made exclusively to instrumental methods (more or less hyphenated) which, once validated, were able to provide the answers to the questions present, even if only in a limited way to analytical targets. Nowadays, the landscape has become considerably complicated (natural adulterants, assessment of geographical origin, sophistication, need for non-destructive analysis, search for often unknown compounds), and new procedures for processing data have greatly increased the potential of analyses that are conducted (even routinely) in the laboratory. In this scenario, chemometrics is master, able to manage and process a huge amount of information based both on data relating only to the analytes of interest, but also by applying “general” procedures to process raw untargeted analysis data. It is within this strand of analysis that many of the works reported in this Special Issue fall. In the succession of works in this printed version, the criterion that guided us was to highlight how—starting exclusively from chromatographic techniques (HPLC and GC) with conventional detectors and moving to exclusively spectroscopic techniques (MS, FT-IR and Raman)—it is possible arrive at extremely powerful coupled techniques and procedures (HPLC and FT-IR) able to meet research needs. Finally, at the end of the printed volume, there are two reviews that surveying the state of the art regarding the assessment of authenticity through qualitative analyses and the application of chemometrics in the pharmaceutical field in the study of forced drug degradation products. From the succession of works (and, above all, from the various application fields) it can immediately be seen how the application of chemometrics and its procedures to both raw and processed data is a powerful means of obtaining robust, reproducible, and predictive information. In this manner, it is possible to create models able to explain and respond to the original problem in a much more detailed way. , and Honghe through Fourier transform mid infrared (FT-MIR) spectra combined with partial least squares discriminant analysis (PLS-DA), random forest (RF), and hierarchical cluster analysis (HCA) methods. Melucci and collaborators apply chemometric approaches to non-destructive analysis of ATR-FT-IR for the determination of biosilica content. This value was directly evaluated in sediment samples, without any chemical alteration, using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and the quantification was performed by combining the multivariate standard addition method (MSAM) with the net analyte signal (NAS) procedure to solve the strong matrix effect of sediment samples. Still in the food and food supplements field, Anguebes-Franseschi and collaborators report an article where 10 chemometric models based on Raman spectroscopy were applied to predict the physicochemical properties of honey produced in the state of Campeche, Mexico.

Food Fraud

Author : Rosalee S. Hellberg
Publisher : Academic Press
ISBN 13 : 0128172436
Total Pages : 415 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Fraud by : Rosalee S. Hellberg

Download or read book Food Fraud written by Rosalee S. Hellberg and published by Academic Press. This book was released on 2020-11-30 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies. Presents industry and regulatory standards for mitigating vulnerability to food fraud including Global Food Safety Initiative (GFSI) Benchmarking Requirements Provides tools and resources to comply with industry and regulatory standards, including steps for developing a food fraud vulnerability assessment and mitigation plan Contains detailed, commodity-specific information on the major targets of food fraud, including specific vulnerabilities to fraud, analytical methods, and strategies for mitigation

Emerging Food Authentication Methodologies Using GC/MS

Author : Kristian Pastor
Publisher : Springer Nature
ISBN 13 : 3031302885
Total Pages : 349 pages
Book Rating : 4.0/5 (313 download)

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Book Synopsis Emerging Food Authentication Methodologies Using GC/MS by : Kristian Pastor

Download or read book Emerging Food Authentication Methodologies Using GC/MS written by Kristian Pastor and published by Springer Nature. This book was released on 2023-08-28 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages. Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a distinct structure describing the nutritional value of the product, common fraud practices, economic implications and relevant biomarkers for the authentication process, such as volatile compounds, fatty acids, amino acids, isotope ratios etc. The final chapter provides an outlook on where the methodologies and the applications may be heading for. Food fraud is serious problem that affects food industries of all kinds, which is why food authentication plays an increasingly important role. This book aims to serve as a knowledge base for all researchers in academia, regulatory laboratories and industry employing GC/MS for food analysis. Due to its comprehensive introduction and consistent structure, it can also serve as an excellent resource for students in food science, food technology, food chemistry and nutrition.

Fingerprinting Techniques in Food Authentication and Traceability

Author : K. S. Siddiqi
Publisher : CRC Press
ISBN 13 : 1351998676
Total Pages : 432 pages
Book Rating : 4.3/5 (519 download)

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Book Synopsis Fingerprinting Techniques in Food Authentication and Traceability by : K. S. Siddiqi

Download or read book Fingerprinting Techniques in Food Authentication and Traceability written by K. S. Siddiqi and published by CRC Press. This book was released on 2018-10-08 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Food Fraud Prevention

Author : John W. Spink
Publisher : Springer Nature
ISBN 13 : 1493996215
Total Pages : 627 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Food Fraud Prevention by : John W. Spink

Download or read book Food Fraud Prevention written by John W. Spink and published by Springer Nature. This book was released on 2019-10-18 with total page 627 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products. The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.

Food Toxicology and Forensics

Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128223618
Total Pages : 495 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Food Toxicology and Forensics by : Charis M. Galanakis

Download or read book Food Toxicology and Forensics written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-11 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more. Includes toxicology and analytical methods for the determination of certain toxicants in foods Discusses legal, economic and biological issues of food adulteration and food fraud Presents the latest allergen measurement techniques and post reviews of allergen non-compliance cases Provides methods of validation of DNA biochip for species identification in food forensic science

Dairy Processing: Advanced Research to Applications

Author : Jagrani Minj
Publisher : Springer Nature
ISBN 13 : 9811526087
Total Pages : 358 pages
Book Rating : 4.8/5 (115 download)

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Book Synopsis Dairy Processing: Advanced Research to Applications by : Jagrani Minj

Download or read book Dairy Processing: Advanced Research to Applications written by Jagrani Minj and published by Springer Nature. This book was released on 2020-04-10 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on advanced research and technologies in dairy processing, one of the most important branches of the food industry. It addresses various topics, ranging from the basics of dairy technology to the opportunities and challenges in the industry. Following an introduction to dairy processing, the book takes readers through various aspects of dairy engineering, such as dairy-based peptides, novel milk products and bio-fortification. It also describes the essential role of microorganisms in the industry and ways to detect them, as well as the use of prebiotics, and food safety. Lastly, the book examines the challenges faced, especially in terms of maintaining quality across the supply chain. Covering all significant areas of dairy science and processing, this interesting and informative book is a valuable resource for post-graduate students, research scholars and industry experts.

Present Knowledge in Food Safety

Author : Michael E. Knowles
Publisher : Academic Press
ISBN 13 : 0128231548
Total Pages : 1190 pages
Book Rating : 4.1/5 (282 download)

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Book Synopsis Present Knowledge in Food Safety by : Michael E. Knowles

Download or read book Present Knowledge in Food Safety written by Michael E. Knowles and published by Academic Press. This book was released on 2022-10-08 with total page 1190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)