Authenticity Of Foods Of Animal Origin

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Authenticity Of Foods Of Animal Origin

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Author : Ioannis Sotirios Arvanitoyannis
language : en
Publisher: CRC Press
Release Date : 2016-01-05

Authenticity Of Foods Of Animal Origin written by Ioannis Sotirios Arvanitoyannis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Technology & Engineering categories.

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These unfortunate incidents triggered consumer and governmental awareness of food crises. In EU, for instance, an organization called EFSA (European Food Safety Authority) was established and its role is to deal with foods’ and feeds’ crises within the frame of RASFF (Rapid Alert System for Feeds and Foods). This system’s intent is to inform in a timely manner all the directly involved partners (food companies, laboratories, governmental officers) and also to monitor the measures/actions undertaken to minimize both the extent and the intensity of the caused defect. The best policy to solve a crisis is to recall affected products. However, an effective and rapid recall presupposes the proper functioning of traceability. The latter is a prerequisite of current legislation (Regulation 178/2002). Traceability can be based either on EAN (European Article Number) -8,-9, -12, -13 and -128 or RF-ID (Radio Frequency Identification). Although the usage of RF-ID is more expensive than that of EAN, it is preferred in the case of animals and fish. Once the animal has been cut to pieces, all the previous information stored in the RF-ID can be passed to EAN-128. This book aims at addressing five major issues: food traceability; food authenticity techniques and methods to detect potential adulteration; application of authenticity techniques and methods to foods of animal origin; legislation regarding traceability and authenticity in EU, USA, Canada, Japan, and Australia-NZ; and trends and suggestions for further research in food traceability and authenticity. A second book, entitled Authenticity of foods of plant origin and genetically modified organisms, will follow this book. This book is expected to be useful to academicians, industrialists, students of food science and technology, veterinarians, and technicians specialized in food technology.

Animal Derived Foods Authenticity And Traceability Quality And Safety Control

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Author : Hao Dong
language : en
Publisher: Frontiers Media SA
Release Date : 2023-06-26

Animal Derived Foods Authenticity And Traceability Quality And Safety Control written by Hao Dong and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-26 with Medical categories.

Authenticity Of Foods Of Plant Origin

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Author : Konstantinos Kotsanopoulos
language : en
Publisher: CRC Press
Release Date : 2022-06-15

Authenticity Of Foods Of Plant Origin written by Konstantinos Kotsanopoulos and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Science categories.

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.

Sensory Analysis Of Foods Of Animal Origin

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2010-09-15

Sensory Analysis Of Foods Of Animal Origin written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-09-15 with Technology & Engineering categories.

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text

Food Quality Control

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Author : Harry V. Hagstad
language : en
Publisher:
Release Date : 1986

Food Quality Control written by Harry V. Hagstad and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with categories.

Chemometrics And Authenticity Of Foods Of Plant Origin

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Author : Sofia Agriopoulou
language : en
Publisher: CRC Press
Release Date : 2022-12-22

Chemometrics And Authenticity Of Foods Of Plant Origin written by Sofia Agriopoulou and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-12-22 with Science categories.

One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.

Animal Sourced Foods For Developing Economies

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Author : Muhammad Issa Khan
language : en
Publisher: CRC Press
Release Date : 2018-12-21

Animal Sourced Foods For Developing Economies written by Muhammad Issa Khan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-21 with Medical categories.

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

Safety Analysis Of Foods Of Animal Origin

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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2016-04-19

Safety Analysis Of Foods Of Animal Origin written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Food Authenticity And Traceability

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Author : M Lees
language : en
Publisher: Elsevier
Release Date : 2003-10-22

Food Authenticity And Traceability written by M Lees and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-22 with Technology & Engineering categories.

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

Food Authentication And Traceability

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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-11-19

Food Authentication And Traceability written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-19 with Medical categories.

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