Handbook Of Indices Of Food Quality And Authenticity
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Handbook Of Indices Of Food Quality And Authenticity
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Author : R S Singhal
language : en
Publisher: Elsevier
Release Date : 1997-07-17
Handbook Of Indices Of Food Quality And Authenticity written by R S Singhal and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07-17 with Technology & Engineering categories.
Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics. As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future. As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and developing new or improved methods for quality evaluation.
Handbook Of Indices Of Food Quality And Authenticity
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Author : R S Singhal
language : en
Publisher: Woodhead Publishing
Release Date : 1997-07
Handbook Of Indices Of Food Quality And Authenticity written by R S Singhal and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-07 with Business & Economics categories.
The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
Handbook Of Natural Antimicrobials For Food Safety And Quality
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Author : M Taylor
language : en
Publisher: Elsevier
Release Date : 2014-11-04
Handbook Of Natural Antimicrobials For Food Safety And Quality written by M Taylor and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Technology & Engineering categories.
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality
Case Studies In Food Safety And Authenticity
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Author : Jeffrey Hoorfar
language : en
Publisher: Elsevier
Release Date : 2012-06-25
Case Studies In Food Safety And Authenticity written by Jeffrey Hoorfar and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-25 with Technology & Engineering categories.
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification
Handbook Of Food Powders
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Author : Bhesh Bhandari
language : en
Publisher: Elsevier
Release Date : 2013-08-31
Handbook Of Food Powders written by Bhesh Bhandari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-31 with Technology & Engineering categories.
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products
Food Quality And Standards Volume Ii
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Author : Radomir Lasztity
language : en
Publisher: EOLSS Publications
Release Date : 2009-04-14
Food Quality And Standards Volume Ii written by Radomir Lasztity and has been published by EOLSS Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-04-14 with Cooking categories.
Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Handbook Of Food Allergen Detection And Control
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Author : Simon Flanagan
language : en
Publisher: Elsevier
Release Date : 2014-09-25
Handbook Of Food Allergen Detection And Control written by Simon Flanagan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-25 with Medical categories.
Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens
Interdisciplinary And Sustainability Issues In Food And Agriculture Volume Ii
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Author : Olaf Christen
language : en
Publisher: EOLSS Publications
Release Date : 2010-05-24
Interdisciplinary And Sustainability Issues In Food And Agriculture Volume Ii written by Olaf Christen and has been published by EOLSS Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-24 with categories.
Interdisciplinary and Sustainability Issues in Food and Agriculture is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Interdisciplinary and Sustainability Issues in Food and Agriculture provides the essential aspects and discusses a number of issues of importance in the development of specific agriculture and food supply systems that are closely related to general developmental trends of humankind. In this context technology and economic development as well as socio-cultural developments affect productivity and a secure supply with food. These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Handbook Of Food Proteins
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Author : Glyn O. Phillips
language : en
Publisher: Elsevier
Release Date : 2011-09-09
Handbook Of Food Proteins written by Glyn O. Phillips and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-09-09 with Technology & Engineering categories.
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described
Handbook Of Antioxidants For Food Preservation
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Author : Fereidoon Shahidi
language : en
Publisher: Woodhead Publishing
Release Date : 2015-02-25
Handbook Of Antioxidants For Food Preservation written by Fereidoon Shahidi and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-25 with Technology & Engineering categories.
Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers. The growing trend towards natural additives and preservatives means that new antioxidants are emerging for use in foods. This book provides an overview of the food antioxidants currently available and their applications in different food products. Part one provides background information on a comprehensive list of the main natural and synthetic antioxidants used in food. Part two looks at methodologies for using antioxidants in food, focusing on the efficacy of antioxidants. Part three covers the main food commodities in which antioxidants are used. Reviews the various types of antioxidants used in food preservation, including chapters on tea extracts, natural plant extracts and synthetic phenolics Analyses the performance of antixoxidants in different food systems Compiles significant international research and advancements