Impact of Processing on Food Safety

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  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
  • ISBN : 9781461548539
  • Page : 270 pages
  • Rating : 4.5/5 from 103 voters

Impact of Processing on Food Safety Book PDF summary

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

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Impact of Processing on Food Safety

Impact of Processing on Food Safety
  • Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461548539
DOWNLOAD BOOKImpact of Processing on Food Safety

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the

Encyclopedia of Food Safety

Encyclopedia of Food Safety
  • Author : Yasmine Motarjemi,Gerald Moy,Ewen Todd
  • Publisher : Academic Press
  • Release Date : 2013-12-12
  • ISBN : 9780123786135
DOWNLOAD BOOKEncyclopedia of Food Safety

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With

Grain-based Foods: Processing, Properties, and Heath Attributes

Grain-based Foods: Processing, Properties, and Heath Attributes
  • Author : Emanuele Zannini,Raffaella di Cagno
  • Publisher : MDPI
  • Release Date : 2018-10-12
  • ISBN : 9783038972181
DOWNLOAD BOOKGrain-based Foods: Processing, Properties, and Heath Attributes

This book is a printed edition of the Special Issue "Grain-based Foods: Processing, Properties, and Heath Attributes" that was published in Foods

Cereal Grains

Cereal Grains
  • Author : Colin Wrigley,Ian Batey,Diane Miskelly
  • Publisher : Woodhead Publishing
  • Release Date : 2016-12-27
  • ISBN : 9780081007303
DOWNLOAD BOOKCereal Grains

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed

Health and Safety Aspects of Food Processing Technologies

Health and Safety Aspects of Food Processing Technologies
  • Author : Abdul Malik,Zerrin Erginkaya,Hüseyin Erten
  • Publisher : Springer Nature
  • Release Date : 2019-10-31
  • ISBN : 9783030249038
DOWNLOAD BOOKHealth and Safety Aspects of Food Processing Technologies

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who

Mycotoxin and Food Safety in Developing Countries

Mycotoxin and Food Safety in Developing Countries
  • Author : Hussaini Makun
  • Publisher : BoD – Books on Demand
  • Release Date : 2013-04-10
  • ISBN : 9789535110965
DOWNLOAD BOOKMycotoxin and Food Safety in Developing Countries

This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book. Although a lot of the generated data in

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
  • Author : Fatma Boukid
  • Publisher : Springer Nature
  • Release Date : 2021-04-19
  • ISBN : 9783030692285
DOWNLOAD BOOKCereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective

Mycotoxins in Agriculture and Food Safety

Mycotoxins in Agriculture and Food Safety
  • Author : Kaushal K. Shinha,Deepak Bhatnagar
  • Publisher : CRC Press
  • Release Date : 1998-07-16
  • ISBN : 0824701925
DOWNLOAD BOOKMycotoxins in Agriculture and Food Safety

Describes a range of mycotoxins occurring as contaminants in agricultural crops and animal products, and details the implementation of food safety regulations via governmental and international agencies. The book charts the progress made in mycotoxicology since the early 1990s. It also profiles recent advances in mycotoxin analysis methods.