Advances In Food Traceability Techniques And Technologies

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Advances In Food Traceability Techniques And Technologies

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Author : Montserrat Espiñeira
language : en
Publisher: Woodhead Publishing
Release Date : 2016-06-18

Advances In Food Traceability Techniques And Technologies written by Montserrat Espiñeira and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-18 with Technology & Engineering categories.

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

Developing Smart Agri Food Supply Chains

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Author : Louise Manning
language : en
Publisher:
Release Date : 2021

Developing Smart Agri Food Supply Chains written by Louise Manning and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Business logistics categories.

The safety of agri-food supply chains remains under constant threat from risks such as food adulteration, malicious contamination, microbiological and chemical hazards, as well as the presence of foreign bodies in food products. Developing smart agri-food supply chains: using technology to improve safety and quality provides an authoritative assessment of recent developments to improve safety and quality at key points in the agri-food supply chain. This collection provides a comprehensive coverage of the methods used in tracking and traceability (including detecting genetically-modified organisms in food products), ways of assessing product integrity, dealing with malicious contamination as well as quality assessment and ensuring transparency in supply chains.

Advanced Methodologies And Technologies In Business Operations And Management

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Author : Khosrow-Pour, D.B.A., Mehdi
language : en
Publisher: IGI Global
Release Date : 2018-09-14

Advanced Methodologies And Technologies In Business Operations And Management written by Khosrow-Pour, D.B.A., Mehdi and has been published by IGI Global this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-14 with Business & Economics categories.

Businesses consistently work on new projects, products, and workflows to remain competitive and successful in the modern business environment. To remain zealous, businesses must employ the most effective methods and tools in human resources, project management, and overall business plan execution as competitors work to succeed as well. Advanced Methodologies and Technologies in Business Operations and Management provides emerging research on business tools such as employee engagement, payout policies, and financial investing to promote operational success. While highlighting the challenges facing modern organizations, readers will learn how corporate social responsibility and utilizing artificial intelligence improve a company’s culture and management. This book is an ideal resource for executives and managers, researchers, accountants, and financial investors seeking current research on business operations and management.

The Microwave Processing Of Foods

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Author : Marc Regier
language : en
Publisher: Woodhead Publishing
Release Date : 2016-11-01

The Microwave Processing Of Foods written by Marc Regier and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-01 with Technology & Engineering categories.

The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years. Including new chapters on microwave assisted frying, microwave assisted microbial inactivation, microwave assisted disinfestation, this book continues to provide the basic principles for microwave technology, while also presenting current and emerging research trends for future use development. Led by an international team of experts, this book will serve as a practical guide for those interested in applying microwave technology. - Provides thoroughly up-to-date information on the basics of microwaves and microwave heating - Discusses the main factors for the successful application of microwaves and the main problems that may arise - Includes current and potential future applications for real-world application as well as new research and advances - Includes new chapters on microwave-assisted frying, microbial inactivation, and disinfestation

The Microbiological Quality Of Food

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Author : Antonio Bevilacqua
language : en
Publisher: Elsevier
Release Date : 2024-10-25

The Microbiological Quality Of Food written by Antonio Bevilacqua and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-25 with Technology & Engineering categories.

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

Developing Food Products For Consumers With Specific Dietary Needs

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Author : Steve Osborn
language : en
Publisher: Woodhead Publishing
Release Date : 2016-05-17

Developing Food Products For Consumers With Specific Dietary Needs written by Steve Osborn and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-17 with Technology & Engineering categories.

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. - Provides an overview of the organizational structure required within a company to develop foods for specific customer needs - Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods - Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs - Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Harnessing Big Data In Food Safety

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Author : Jeffrey Farber
language : en
Publisher: Springer Nature
Release Date : 2022-11-23

Harnessing Big Data In Food Safety written by Jeffrey Farber and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-23 with Technology & Engineering categories.

Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data requires the use of sophisticated approaches for cleaning, processing and extracting useful information to improve decision-making. The contributed volume reviews some of these approaches and algorithms in the context of real-world food safety studies. Food safety and quality related data are being generated in large volumes and from a variety of sources such as farms, processors, retailers, government organizations, and other industries. The editors have included examples of how big data can be used in the fields of bacteriology, virology and mycology to improve food safety. Additional chapters detail how the big data sources are aggregated and used in food safety and quality areas such as food spoilage and quality deterioration along the supply chain, food supply chain traceability, as well as policy and regulations. The volume also contains solutions to address standardization, data interoperability, and other data governance and data related technical challenges. Furthermore, this volume discusses how the application of machine-learning has successfully improved the speed and/or accuracy of many processes in the food supply chain, and also discusses some of the inherent challenges. Included in this volume as well is a practical example of the digital transformation that happened in Dubai, with a particular emphasis on how data is enabling better decision-making in food safety. To complete this volume, researchers discuss how although big data is and will continue to be a major disruptor in the area of food safety, it also raises some important questions with regards to issues such as security/privacy, data control and data governance, all of which must be carefully considered by governments and law makers.

Food Safety And Toxicology

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Author : Oluwatosin Ademola Ijabadeniyi
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2023-12-31

Food Safety And Toxicology written by Oluwatosin Ademola Ijabadeniyi and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-31 with Science categories.

Safety assurance of consumer goods has become a global challenge. The presence of natural and synthetic contaminants in food compromises food safety and poses a risk to public health. This book discusses biological and chemical food contaminants, predictive and detection methods of food toxicants, survival mechanism of food pathogens, legislation on microbial contaminants to prevent public health risks and strategies to mitigate contamination.

Flavor

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Author : Patrick Etiévant
language : en
Publisher: Woodhead Publishing
Release Date : 2016-05-27

Flavor written by Patrick Etiévant and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-27 with Technology & Engineering categories.

Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior. - Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior - Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology - Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge - Edited by renowned experts in the field of flavor perception

Comprehensive Foodomics

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Author :
language : en
Publisher: Elsevier
Release Date : 2020-11-12

Comprehensive Foodomics written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-12 with Science categories.

Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe