Mitigating Contamination From Food Processing

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Mitigating Contamination From Food Processing

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Author : Catherine S Birch
language : en
Publisher: Royal Society of Chemistry
Release Date : 2019-11-01

Mitigating Contamination From Food Processing written by Catherine S Birch and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-01 with Science categories.

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.

New Frontiers In Acrylamide Study In Foods

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Author : Marta Mesías
language : en
Publisher: MDPI
Release Date : 2021-01-19

New Frontiers In Acrylamide Study In Foods written by Marta Mesías and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-19 with Science categories.

The European Food Safety Agency (EFSA) has identified acrylamide as a public health concern due to its relation with the appearance of different types of cancer, and continued efforts are required to reduce exposure to acrylamide (EFSA, 2015). During the last few years, EFSA has maintained a high level of supervision to monitor the acrylamide levels in processed products, urging companies to implement effective mitigation strategies for reducing formation of this contaminant. Recently, the European Commission has published a regulation that sets mitigation measures for the reduction of this compound in foods, identifying new benchmark levels for a number of food categories (European Commission, 2017). The Regulation 2158/2017 compels food processors and food business operators in Europe to reduce the presence of acrylamide in their products, applying measures proportionate to the size and nature of the establishments. With the goal of providing information that contributes to our understanding for this process contaminant and exposure through dietary routes, this Special Issue explores the recent advances on the study of acrylamide in foods, including novel insights into the chemistry of its formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches, and exposure assessment.

Food Protection And Security

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Author : Shaun Kennedy
language : en
Publisher: Elsevier
Release Date : 2016-10-26

Food Protection And Security written by Shaun Kennedy and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-26 with Technology & Engineering categories.

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies. - Explores the need for food protection, from natural disasters to contamination in food processing facilities - Examines techniques used to detect contaminants in food, such as microbiological testing and fingerprinting - Provides key ways to address food contamination issues

Emerging Methods For Oil Extraction From Food Processing Waste

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Author : Prem Prakash Srivastav
language : en
Publisher: CRC Press
Release Date : 2024-09-13

Emerging Methods For Oil Extraction From Food Processing Waste written by Prem Prakash Srivastav and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-09-13 with Technology & Engineering categories.

Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.

Handbook Of Nutritional Disorders

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Author : Jahangir Moini
language : en
Publisher: CRC Press
Release Date : 2024-12-10

Handbook Of Nutritional Disorders written by Jahangir Moini and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-12-10 with Medical categories.

Handbook of Nutritional Disorders is a comprehensive handbook covering topics in nutrition, malnutrition, and the clinical disorders associated with nutrition from deficiency to toxicity. It includes information on disorders related to carbohydrate, lipid, and protein metabolism as well as vitamin and mineral abnormalities. The book details various types of supplements, feeding methods, and therapies for many specific patients. It aims to educate readers on ways to prevent disorders resulting from all types of malnutrition and their potentially severe complications. Features Strong focus on diabetes featuring information on various forms of the disease and treatment information Detailed discussion of lipids and related disorders – cardiovascular disease is the number one cause of death, informs users on prevention and treatment of hypertension, myocardial infarction, and stroke Contains information on selective nutritional disorders including obesity, dehydration, imbalances, malabsorption, alcoholism, neuropsychiatric disorders, eating disorders, cancer, and pollutant poisonings Written for researchers, academia, and students in healthcare and nutrition fields, this book educates individuals on prevention of disorders resulting from all types of malnutrition and their potentially severe complications.

Food Digestion And Absorption

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Author : C Anandharamakrishnan
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-11-29

Food Digestion And Absorption written by C Anandharamakrishnan and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-29 with Technology & Engineering categories.

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.

Sensory Evaluation And Consumer Acceptance Of New Food Products

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Author : Ana Isabel de Almeida Costa
language : en
Publisher: Royal Society of Chemistry
Release Date : 2024-08-14

Sensory Evaluation And Consumer Acceptance Of New Food Products written by Ana Isabel de Almeida Costa and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-08-14 with Technology & Engineering categories.

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.

Functional Dietary Lipids

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Author : Thomas A. B. Sanders
language : en
Publisher: Elsevier
Release Date : 2023-09-28

Functional Dietary Lipids written by Thomas A. B. Sanders and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-09-28 with Technology & Engineering categories.

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Includes new chapters on sustainability of vegetable oil production, 3-MCPD and glycidyl esters, food processing engineering, dietary fat and obesity, and the effects of dietary lipids on inflammation and immunity - Addresses issues affecting the consumer relationship with fat, such as sustainability, regulation, marketing and health claims

Dietary Supplements With Antioxidant Activity

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Author : Cesarettin Alasalvar
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-06-09

Dietary Supplements With Antioxidant Activity written by Cesarettin Alasalvar and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-09 with Medical categories.

Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.

Handbook Of Cheese Chemistry

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Author : Michael H. Tunick
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-07-28

Handbook Of Cheese Chemistry written by Michael H. Tunick and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-28 with Technology & Engineering categories.

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.