Nonthermal Processing In Agri Food Bio Sciences

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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.

Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 1000953408
Total Pages : 369 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries by : M. Selvamuthukumaran

Download or read book Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2023-10-02 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, therefore, the food industry used traditional thermal methods of heat processing in order to extend the stability of the product to the greatest extent. But this traditional method has several disadvantages including undesirable changes in organoleptic characteristics, denaturation of the good quality of animal proteins, and degradation of several nutritional components. Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries addresses stability enhancement of meat-, fish-, and poultry-processed products by implementing a non-thermal approach. Currently, there are several innovative non-thermal processing techniques available that can be adopted for enhancing the safety quality of these foods. This book presents the various non-thermal processing techniques that can be successfully applied to this processing industry, including high-pressure processing, ultrasound, irradiation, and pulse electric fields. It explains how these processes can signifantly minimize quality changes without posing any threat to the consumer. These techniques can be replaced for traditional thermal processing techniques viz. roasting, frying, boiling, and grilling. This book benefits food scientists, food process engineers, academicians, students, and food industrial professionals by providing in-depth knowledge of non-thermal processing of foods for meat, fish, and poultry product quality retention as well as for efficient consumer acceptability. The text contains current and emerging trends in the use of non-thermal processing techniques for its application in these industries.

Nonthermal Processing Technologies for Food

Author : Howard Q. Zhang
Publisher : John Wiley & Sons
ISBN 13 : 0470958480
Total Pages : 685 pages
Book Rating : 4.4/5 (79 download)

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Book Synopsis Nonthermal Processing Technologies for Food by : Howard Q. Zhang

Download or read book Nonthermal Processing Technologies for Food written by Howard Q. Zhang and published by John Wiley & Sons. This book was released on 2011-02-04 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Nonthermal Food Engineering Operations

Author : Nitin Kumar
Publisher : John Wiley & Sons
ISBN 13 : 1119775604
Total Pages : 532 pages
Book Rating : 4.1/5 (197 download)

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Book Synopsis Nonthermal Food Engineering Operations by : Nitin Kumar

Download or read book Nonthermal Food Engineering Operations written by Nitin Kumar and published by John Wiley & Sons. This book was released on 2024-06-26 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. “Bioprocessing in Food Science” is a series of volumes covering the entirety of unit operations in food processing. This latest volume covers nonthermal food engineering operations, focusing on packaging techniques, artificial intelligence and other emerging technologies and their use and relevance within food engineering, fluid extraction, nanotechnology, and many other topics. As the demand for healthy food is increasing in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. During the last decade, there have been major developments in novel technologies for food processing. This series will cover all the novel technologies employed for processing different types of foods, encompassing the background, principles, classification, applications, equipment, effect on foods, legislative issue, technology implementation, constraints, and food and human safety concerns.

Emerging Thermal and Nonthermal Technologies in Food Processing

Author : Prem Prakash Srivastav
Publisher : CRC Press
ISBN 13 : 100002301X
Total Pages : 199 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Emerging Thermal and Nonthermal Technologies in Food Processing by : Prem Prakash Srivastav

Download or read book Emerging Thermal and Nonthermal Technologies in Food Processing written by Prem Prakash Srivastav and published by CRC Press. This book was released on 2020-05-06 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups, etc.), are well documented for their high bioavailability of macro- and micronutrients and are very promising. This volume brings together valuable information on fluid and microbial characteristics and quality dynamics that facilitate the adoption of new technology for food processing. Some new technologies and methods covered include the application of microwaves in heating, drying, pasteurization, sterilization, blanching, baking, cooking, and thawing; microwave-assisted extraction of compounds; using low-electric fields; alternation of temperature and pressure of supercritical carbon dioxide; ultrasound-assisted osmotic dehydration; hydrodynamic cavitation; high-pressure processing; gamma-irradiation; and more. The nonthermal technologies discussed have been developed as an alternative to thermal processing while still meeting required safety or shelf-life demands and minimizing the effects on nutritional and quality attributes.

Handbook of Research on Food Processing and Preservation Technologies

Author : Megh R. Goyal
Publisher : CRC Press
ISBN 13 : 1000353648
Total Pages : 322 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Handbook of Research on Food Processing and Preservation Technologies by : Megh R. Goyal

Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal and published by CRC Press. This book was released on 2021-11-25 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Handbook of Research on Food Processing and Preservation Technologies

Author : Preeti Birwal
Publisher : CRC Press
ISBN 13 : 1000369625
Total Pages : 324 pages
Book Rating : 4.0/5 (3 download)

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Book Synopsis Handbook of Research on Food Processing and Preservation Technologies by : Preeti Birwal

Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Preeti Birwal and published by CRC Press. This book was released on 2021-11-25 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This handbook introduces some emerging techniques in the food processing sector, focusing on nonthermal techniques such as high-pressure processing, ultrasonication of foods, microwave vacuum dehydration, thermoelectric refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural processing. These all have a wide range of application. The volume includes studies that show the successful application of these new technologies on a large number of juices, cheeses, yogurts, soups, egg whites and eggs, vegetable slices, purees, and milk, and the extraction, drying enhancement, and modification of enzymes are reported. This volume, part of the multi-volume Handbook of Research on Food Processing and Preservation Technologies will have tremendous application in different areas of the food industry, including food processing, preservation, safety, and quality evaluation. Other volumes of this handbook cover a wide of other emerging technologies. Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies is an excellent reference resource for researchers, scientists, faculty and students, growers, traders, processors, industries, and others for looking for new nonthermal approaches for food processing and preservation.

Non-Thermal Food Processing Technologies

Author : Kaavya Rathnakumar
Publisher : CRC Press
ISBN 13 : 104004039X
Total Pages : 413 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Non-Thermal Food Processing Technologies by : Kaavya Rathnakumar

Download or read book Non-Thermal Food Processing Technologies written by Kaavya Rathnakumar and published by CRC Press. This book was released on 2024-10-03 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance. The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects. The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others. This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques.

Special Issue: Advances in Research and Applications of Nonthermal Technologies for Food Processing and Preservation

Author : Petros Taoukis
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (972 download)

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Book Synopsis Special Issue: Advances in Research and Applications of Nonthermal Technologies for Food Processing and Preservation by : Petros Taoukis

Download or read book Special Issue: Advances in Research and Applications of Nonthermal Technologies for Food Processing and Preservation written by Petros Taoukis and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Non-Thermal Technologies for the Food Industry

Author : C. Anandharamakrishnan
Publisher : CRC Press
ISBN 13 : 1003838146
Total Pages : 392 pages
Book Rating : 4.0/5 (38 download)

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Book Synopsis Non-Thermal Technologies for the Food Industry by : C. Anandharamakrishnan

Download or read book Non-Thermal Technologies for the Food Industry written by C. Anandharamakrishnan and published by CRC Press. This book was released on 2024-02-29 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions. Non-Thermal Technologies for the Food Industry: Advances and Regulations explores the possibility of using non-thermal technologies for various purposes such as shelf-life extension, reduced energy consumption, adhesion, and safety improvement. Further, it reviews the present status of these technologies, international regulations, and sustainability aspects in food processing including global case studies. Features: Provides a comprehensive overview of all the non-thermal processing technologies that have potential for use within food manufacturing Covers novel disinfectant technologies and packaging methods for non-thermal processing Includes electro-spraying and electrospinning; low-temperature drying techniques, cold plasma techniques, hydrodynamic cavitation, oscillating magnetic field processing, and so forth Focus on topics such as the valorization of agri-food wastes and by-products and sustainability Reviews ClO2 in combined/hybrid technologies for food processing This book is aimed at researchers and graduate students in food and food process engineering.

Non-thermal Processing of Foods

Author : O. P. Chauhan
Publisher : CRC Press
ISBN 13 : 1351869779
Total Pages : 461 pages
Book Rating : 4.3/5 (518 download)

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Book Synopsis Non-thermal Processing of Foods by : O. P. Chauhan

Download or read book Non-thermal Processing of Foods written by O. P. Chauhan and published by CRC Press. This book was released on 2019-01-10 with total page 461 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Agri-Food Industry Strategies for Healthy Diets and Sustainability

Author : Francisco J. Barba
Publisher : Academic Press
ISBN 13 : 0128172274
Total Pages : 299 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Agri-Food Industry Strategies for Healthy Diets and Sustainability by : Francisco J. Barba

Download or read book Agri-Food Industry Strategies for Healthy Diets and Sustainability written by Francisco J. Barba and published by Academic Press. This book was released on 2020-03-03 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. Contains innovative strategies to achieve a healthy diet through the design of new food products Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Author : Francisco J. Barba
Publisher : Woodhead Publishing
ISBN 13 : 0128141751
Total Pages : 370 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds by : Francisco J. Barba

Download or read book Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds written by Francisco J. Barba and published by Woodhead Publishing. This book was released on 2019-06-07 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Nonthermal Food Processing, Safety, and Preservation

Author : Anand Prakash
Publisher : John Wiley & Sons
ISBN 13 : 1394185863
Total Pages : 549 pages
Book Rating : 4.3/5 (941 download)

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Book Synopsis Nonthermal Food Processing, Safety, and Preservation by : Anand Prakash

Download or read book Nonthermal Food Processing, Safety, and Preservation written by Anand Prakash and published by John Wiley & Sons. This book was released on 2024-05-14 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology. Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts. There is a dearth of published cutting-edge high-quality original studies in the engineering and science of all types of processing technologies, from the beginning of the food supply chain to the consumer’s dinner table. This book seeks to address multidisciplinary experimental and theoretical discoveries that have the potential to improve process efficiency, improve product quality, and extend the shelf-life of fresh and processed food and associated industries. This book is for the students and researchers who are interested in learning how biological processes are translated into commercial products and services with food biotechnology.

Bioprocessing of Agri-Food Residues for Production of Bioproducts

Author : Adriana Carolina Flores-Gallegos
Publisher : CRC Press
ISBN 13 : 1000070824
Total Pages : 295 pages
Book Rating : 4.0/5 ( download)

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Book Synopsis Bioprocessing of Agri-Food Residues for Production of Bioproducts by : Adriana Carolina Flores-Gallegos

Download or read book Bioprocessing of Agri-Food Residues for Production of Bioproducts written by Adriana Carolina Flores-Gallegos and published by CRC Press. This book was released on 2021-09-30 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology. It explores the most important advances in the valorization of agri-food residues for the production of bioproducts and in the development of several bioprocessing strategies. The authors place a special emphasis on the challenges that the industry faces in the era of sustainable development and aim to facilitate the reduction of food loss and waste. This book demonstrates the potential and actual development and advances in the design and development of strategies and tools for the bioprocessing of agri-food residues for the production of bioproducts. Bioprocessing of Agri-Food Residues for Production of Bioproducts covers aspects related to biotransformation of agri-food residues such as mango seed, citrus waste, pomegranate husks, nut shells, melon peels, leaves and grains, cheese whey, among others.

Plasma Biosciences and Medicine

Author : Eun Ha Choi
Publisher : Springer Nature
ISBN 13 : 9811979359
Total Pages : 324 pages
Book Rating : 4.8/5 (119 download)

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Book Synopsis Plasma Biosciences and Medicine by : Eun Ha Choi

Download or read book Plasma Biosciences and Medicine written by Eun Ha Choi and published by Springer Nature. This book was released on 2023-03-25 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book describes the updates that have been made in the field of Plasma Biosciences and Medicine over the past few years. This book provides detailed introduction and includes recent research information on plasma sources and their biological and medical applications. The opening chapters discuss plasmas physics and chemistry and plasma-activated liquids. The later part of the book discusses emerging application in medicine and biology. This book also provides valuable clinical insights into the treatment of ulcerations, wounds, cancer, dentistry, or the use of cold plasma in health and hygiene. Main target audience of this book are researchers, graduate and undergraduate students, government agencies, academicians’, engineers, biologists, medical doctor, biochemists, and industries.

Ensuring Global Food Safety

Author : Aleksandra Martinovic
Publisher : Academic Press
ISBN 13 : 0128160128
Total Pages : 562 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Ensuring Global Food Safety by : Aleksandra Martinovic

Download or read book Ensuring Global Food Safety written by Aleksandra Martinovic and published by Academic Press. This book was released on 2022-02-10 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk. Presents the progress and current status of regulatory harmonization for food standards Provides a science-based foundation for global regulatory consensus Approaches challenges from a risk-benefit approach, also including safety assurance Includes global perspectives from governmental, academic and industry experts