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Author : Susana Ferreira,Gloria Sánchez Moragas,Maria João Fraqueza,Maria José Gonçalves Alves
Publisher : Frontiers Media SA
Page : 88 pages
File Size : 44,8 Mb
Release : 2021-11-03
Category : Medical
ISBN : 9782889715893
Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : Bentham Science Publishers
Page : 215 pages
File Size : 44,5 Mb
Release : 2010-12-02
Category : Technology & Engineering
ISBN : 9781608050963
"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"
Author : Helen N Onyeaka,Ozioma F. Nwabor
Publisher : Academic Press
Page : 274 pages
File Size : 40,5 Mb
Release : 2022-06-15
Category : Medical
ISBN : 9780323857017
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation. Provides important information on microbial metabolic by-products (natural enzymatic processes) to prevent food spoilage or deterioration Includes molecular techniques for antimicrobial and antioxidant applications in food, food packaging and edible films Presents the latest evidence-based science on the natural products used as additives in food
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 696 pages
File Size : 47,9 Mb
Release : 2018-04-18
Category : Technology & Engineering
ISBN : 9780128149577
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation
Author : Lizziane Kretli Winkelströter,Eugenia Bezirtzoglou,Fabricio Luiz Tulini
Publisher : Frontiers Media SA
Page : 195 pages
File Size : 49,5 Mb
Release : 2022-04-22
Category : Science
ISBN : 9782889749737
Author : Rajeev Bhat,Abd Karim Alias,Gopinadhan Paliyath
Publisher : John Wiley & Sons
Page : 661 pages
File Size : 55,7 Mb
Release : 2012-03-05
Category : Technology & Engineering
ISBN : 9780470655856
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Author : Surya Nandan Meena,Vinod Nandre,Kisan Kodam,Ram Swaroop Meena
Publisher : Elsevier
Page : 562 pages
File Size : 45,7 Mb
Release : 2023-04-18
Category : Business & Economics
ISBN : 9780443152337
New Horizons in Natural Compound Research provides the latest updates in natural compound research (plant, microbes, algae, fungi) and their novel applications in health, agriculture and environment. The book gives recent advances in the extraction of natural compounds, cutting-edge approaches for natural compound purifications, and emerging trends in natural compound screening and identification. In addition, it provides a detailed explanation of the databases and libraries of natural compounds, as well as their significance. Sections focus on research and multidisciplinary practical techniques of natural product research, encouraging young scientists to pursue unique research while also generating strong research ideas. From a future perspective, this book acts as a guide to identify potential areas and new research opportunities in the field of natural products and their service towards human beings, animals and the environment. Provides a one–stop solution for concepts, cutting-edge techniques, methods, and novel applications of natural products in health and the environment Focuses on current gaps in natural product research, as well as methodologies and techniques to assist researchers in resolving existing challenges and speeding up the pace of drug discovery from natural sources Highlights new avenues of natural product research Contains contributions from well-experienced researchers from academia, research institutes and top-notch young scientists from industry
Author : Santosh K. Mishra,Megh R. Goyal
Publisher : CRC Press
Page : 348 pages
File Size : 42,5 Mb
Release : 2020-11-25
Category : Cooking
ISBN : 9781000765144
This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations. In order to assure that food products are safe for human consumption, due importance must be given to the quality and safety aspects of production, processing, and distribution. This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety. It also looks at the antimicrobial constituents of different sources and the history of their use as biopreservatives. It includes scientific evaluations of their use as alternative or potential biopreservatives. Focusing on real-life applications in consumer and food products, the book is divided into three parts, covering health and quality aspects of food preservation, applications of novel biomolecules for quality and safety of foods, and novel research techniques in food biopreservation.
Author : Peter Zeuthen,Leif Bøgh-Sørensen
Publisher : Elsevier
Page : 600 pages
File Size : 43,6 Mb
Release : 2003-10-30
Category : Technology & Engineering
ISBN : 9781855737143
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author : Mahendra Rai
Publisher : CABI
Page : 382 pages
File Size : 48,8 Mb
Release : 2011-02-01
Category : Anti-infective agents
ISBN : 1845937821
The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food.
Author : Maria M. Theron,J. F. Rykers Lues
Publisher : CRC Press
Page : 342 pages
File Size : 51,8 Mb
Release : 2010-09-16
Category : Technology & Engineering
ISBN : 9781420078435
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and chemicals) and newer technologies to prevent the g
Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Page : 534 pages
File Size : 45,6 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781466593077
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P
Author : Jiri Davidek
Publisher : Springer
Page : 288 pages
File Size : 46,7 Mb
Release : 1995-03-03
Category : Technology & Engineering
ISBN : WISC:89052252830
This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Author : Victor R. Preedy
Publisher : Academic Press
Page : 930 pages
File Size : 49,6 Mb
Release : 2015-09-28
Category : Technology & Engineering
ISBN : 9780124166448
Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application
Author : Leon Brimer
Publisher : CABI
Page : 295 pages
File Size : 48,8 Mb
Release : 2011
Category : Medical
ISBN : 1845937872
Preventing contamination with problematic chemical compounds in food, from 'plant to plate and meat to meal', begins with an understanding of the food production and processing chain as well as relevant issues in toxicology and risk management. The diversity in origin and structure of unwanted chemical substances means that combating chemical contaminants in food needs a good understanding of science in a number of disciplines as well as the regulatory processes designed to minimise risks to a world population increasingly exposed through international trade. This book covers the basic and applied science needed to understand, analyse and take professional action on problems and questions concerning chemical food safety, from acute to long lasting problems that call for interventions on a local, regional, national or international level. Risk assessment is explained in the context of targeted future risk management and risk communication. The book follows problematic chemical compounds through production and processing of foods of plant, fungal, algal or animal origin, including oral exposure and intestinal absorption of such contaminants. The aim is to reach a harmonized level of understanding of all aspects of chemical food safety, so as to make the graduated student ready for work in all sectors related to food and its production.