Health And Safety Aspects Of Food Processing Technologies

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Health and Safety Aspects of Food Processing Technologies

Author : Abdul Malik
Publisher : Springer Nature
ISBN 13 : 3030249034
Total Pages : 672 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Health and Safety Aspects of Food Processing Technologies by : Abdul Malik

Download or read book Health and Safety Aspects of Food Processing Technologies written by Abdul Malik and published by Springer Nature. This book was released on 2019-10-31 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

Food Processing Technologies

Author : Amit K. Jaiswal
Publisher : CRC Press
ISBN 13 : 1315355108
Total Pages : 560 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Food Processing Technologies by : Amit K. Jaiswal

Download or read book Food Processing Technologies written by Amit K. Jaiswal and published by CRC Press. This book was released on 2016-08-05 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Ensuring Safe Food

Author : Institute of Medicine and National Research Council
Publisher : National Academies Press
ISBN 13 : 0309173973
Total Pages : 208 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Ensuring Safe Food by : Institute of Medicine and National Research Council

Download or read book Ensuring Safe Food written by Institute of Medicine and National Research Council and published by National Academies Press. This book was released on 1998-08-19 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Food Safety and Human Health

Author : Ram Lakhan Singh
Publisher : Academic Press
ISBN 13 : 0128163348
Total Pages : 405 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Safety and Human Health by : Ram Lakhan Singh

Download or read book Food Safety and Human Health written by Ram Lakhan Singh and published by Academic Press. This book was released on 2019-07-30 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws

Innovative Food Processing Technologies

Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Food Processing Technologies by :

Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Microbial Biotechnology in the Food Industry

Author : Faizan Ahmad
Publisher : Springer Nature
ISBN 13 : 3031514173
Total Pages : 500 pages
Book Rating : 4.0/5 (315 download)

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Book Synopsis Microbial Biotechnology in the Food Industry by : Faizan Ahmad

Download or read book Microbial Biotechnology in the Food Industry written by Faizan Ahmad and published by Springer Nature. This book was released on with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Preservation and Safety of Natural Products

Author : Helen N. Onyeaka
Publisher : Academic Press
ISBN 13 : 0323857019
Total Pages : 274 pages
Book Rating : 4.3/5 (238 download)

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Book Synopsis Food Preservation and Safety of Natural Products by : Helen N. Onyeaka

Download or read book Food Preservation and Safety of Natural Products written by Helen N. Onyeaka and published by Academic Press. This book was released on 2022-06-15 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. - Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration - Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films - Presents the latest evidence-based science on the natural products used as additives in food

Food Processing for Increased Quality and Consumption

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114991
Total Pages : 526 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu

Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

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)

Food Processing Technology

Author : P.J. Fellows
Publisher : Woodhead Publishing
ISBN 13 : 0323984312
Total Pages : 806 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Woodhead Publishing. This book was released on 2022-06-18 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food processing unit operation, theory and principles are first described, followed by equipment used commercially and its operating conditions, the effects of the operation on micro-organisms, and the nutritional and sensory qualities of the foods concerned. Part I describes basic concepts; Part II describes operations that take place at ambient temperature; Part III describes processing using heat; Part IV describes processing by removing heat; and Part V describes post-processing operations. This book continues to be the most comprehensive reference in the field, covering all processing unit operations in a single volume. The title brings key terms and definitions, sample problems, recommended further readings and illustrated processes. - Presents current trends on food sustainability, environmental considerations, changing consumer choices, reduced packaging and energy use, and functional and healthy/plant-based foods - Includes highly illustrated line drawings and/or photographs to show the principles of equipment operation and/or examples of equipment that is used commercially - Contains worked examples of common calculations

Valorization of Agro-Industrial Byproducts

Author : Anil Kumar Anal
Publisher : CRC Press
ISBN 13 : 1000632121
Total Pages : 379 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis Valorization of Agro-Industrial Byproducts by : Anil Kumar Anal

Download or read book Valorization of Agro-Industrial Byproducts written by Anil Kumar Anal and published by CRC Press. This book was released on 2022-09-02 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept and future strategies are provided as well. Features: Provides extensive coverage of agro-industrial by products and their environmental impact Details production of value-added products from agro-industrial waste Describes environmental legislations and future strategies Presents multidisciplinary approaches from fundamental to applied and addresses the biorefinery and circular economy Includes innovative approaches and future strategies for management of agro-industrial waste This book is aimed at researchers, graduate students and professionals in food science/food engineering, bioprocessing/biofuels/bioproducts/biochemicals and agriculture, bioeconomy, food waste processing, post-harvest processing, and waste management.

Indigenous Fermented Foods for the Tropics

Author : Oluwafemi Ayodeji Adebo
Publisher : Elsevier
ISBN 13 : 032398553X
Total Pages : 640 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Indigenous Fermented Foods for the Tropics by : Oluwafemi Ayodeji Adebo

Download or read book Indigenous Fermented Foods for the Tropics written by Oluwafemi Ayodeji Adebo and published by Elsevier. This book was released on 2023-01-21 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. - Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used - Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products - Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

Nonthermal Processing in Agri-Food-Bio Sciences

Author : Anet Režek Jambrak
Publisher : Springer Nature
ISBN 13 : 3030924157
Total Pages : 780 pages
Book Rating : 4.0/5 (39 download)

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Book Synopsis Nonthermal Processing in Agri-Food-Bio Sciences by : Anet Režek Jambrak

Download or read book Nonthermal Processing in Agri-Food-Bio Sciences written by Anet Režek Jambrak and published by Springer Nature. This book was released on 2022-09-26 with total page 780 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production. The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.

Sustainable Postharvest Technologies for Fruits and Vegetables

Author : Sajid Ali
Publisher : CRC Press
ISBN 13 : 1040095305
Total Pages : 492 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Sustainable Postharvest Technologies for Fruits and Vegetables by : Sajid Ali

Download or read book Sustainable Postharvest Technologies for Fruits and Vegetables written by Sajid Ali and published by CRC Press. This book was released on 2024-08-30 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables, commonly termed as "fresh produce" are an important component of the human diet, as these provide various beneficial and essential health-related compounds. Nevertheless, fresh produce is susceptible to postharvest deterioration and decay along with loss of certain nutrients due to innapropriate storage conditions and lack of standard postharvest technologies. In addition, the short shelf life is considered another major constraint that must be extended after harvest to ensure a wider availability window of the fresh produce for consumers. From this perspective, the use of postharvest approaches is considered imperative to reduce the deterioration of harvested fresh produce in order to extend their storage and shelf life potential on a sustainable basis. Sustainable Postharvest Technologies for Fruits and Vegetables covers various aspects of postharvest technologies with major developments over the recent past and provides a way forward for the future. The sustainable use of various technologies and elicitors could be adapted from farm to fork in order to conserve the eating quality of fresh produce. Therefore, this book covers various sustainable postharvest treatments and technologies that could be considered highly effective for the delay of postharvest senescence and deterioration. Among the various technologies, the use of preharvest treatments, controlled atmosphere, dynamic control atmosphere, modified atmosphere and hypobaric conditions has tremendous potential for the fresh fruits and vegetables industry. In the same way, cold plasma, pulsed light, ultraviolet light, ultrasound technology, nanoemulsions, nano-packaging, electrolyzed water, high pressure processing, ozone gas, irradiations, edible coatings, vacuum packaging and active packaging with slow releasing compounds along with nanotechnology are highly practicable and possesses tremendous potential to be used in the maintenance of overall eating quality and storage life extension of the fresh produce. Key Features: Overviews the major factors affecting postharvest physiology and shelf life potential of fresh produce. Focuses on major sustainable technologies having the potential to maintain postharvest quality and extend shelf life of fruits and vegetables. Describes practical and recent advances of various approaches indispensable for the maintenance of overall eating quality and food safety attainment for fresh produce on a sustainable basis. Covers how quality maintenance and shelf life rely on preharvest practices, nonthermal treatments, storage atmospheres, packaging materials, active packaging, edible packaging, coating application techniques, nanotechnology and ecofriendly plant extracts and natural antagonists.

Advances in Food Biotechnology

Author : Ravishankar Rai V
Publisher : John Wiley & Sons
ISBN 13 : 1118864557
Total Pages : 750 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Advances in Food Biotechnology by : Ravishankar Rai V

Download or read book Advances in Food Biotechnology written by Ravishankar Rai V and published by John Wiley & Sons. This book was released on 2015-12-21 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Food Safety in the 21st Century

Author : Puja Dudeja
Publisher : Academic Press
ISBN 13 : 0128018461
Total Pages : 628 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Food Safety in the 21st Century by : Puja Dudeja

Download or read book Food Safety in the 21st Century written by Puja Dudeja and published by Academic Press. This book was released on 2016-09-28 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. - Provides the latest research and developments in the field of food safety - Incorporates practical, real-life examples for risk reduction - Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving - Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks - Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management

Food Processing Technology

Author : P.J. Fellows
Publisher : Elsevier
ISBN 13 : 1845696344
Total Pages : 932 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Processing Technology by : P.J. Fellows

Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics