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Advances In Food Traceability Techniques And Technologies

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Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies Book
Author : Anonim
Publisher : Unknown
Release : 2016
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Advances in Food Traceability Techniques and Technologies book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies Book
Author : Montserrat Espiñeira,Francisco J Santaclara
Publisher : Woodhead Publishing
Release : 2016-06-18
ISBN : 0081003218
Language : En, Es, Fr & De

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Book Description :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Technologies in Food Processing

Technologies in Food Processing Book
Author : Harish Kumar Sharma,Parmjit S. Panesar
Publisher : CRC Press
Release : 2018-07-17
ISBN : 1351377396
Language : En, Es, Fr & De

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Book Description :

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability Book
Author : K. S. Siddiqi,Leo M.L. Nollet
Publisher : CRC Press
Release : 2018-10-08
ISBN : 1351998668
Language : En, Es, Fr & De

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Book Description :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Food Microbiology

Food Microbiology Book
Author : Michael P. Doyle,Francisco Diez-Gonzalez,Colin Hill
Publisher : John Wiley & Sons
Release : 2020-07-10
ISBN : 1555819974
Language : En, Es, Fr & De

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Book Description :

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications Book
Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Release : 2016-09-13
ISBN : 008100432X
Language : En, Es, Fr & De

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Book Description :

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Food Authentication and Traceability

Food Authentication and Traceability Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2020-11-19
ISBN : 0128231971
Language : En, Es, Fr & De

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Book Description :

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

Advanced Methodologies and Technologies in Business Operations and Management

Advanced Methodologies and Technologies in Business Operations and Management Book
Author : Khosrow-Pour, D.B.A., Mehdi
Publisher : IGI Global
Release : 2018-09-14
ISBN : 1522573631
Language : En, Es, Fr & De

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Book Description :

Businesses consistently work on new projects, products, and workflows to remain competitive and successful in the modern business environment. To remain zealous, businesses must employ the most effective methods and tools in human resources, project management, and overall business plan execution as competitors work to succeed as well. Advanced Methodologies and Technologies in Business Operations and Management provides emerging research on business tools such as employee engagement, payout policies, and financial investing to promote operational success. While highlighting the challenges facing modern organizations, readers will learn how corporate social responsibility and utilizing artificial intelligence improve a company’s culture and management. This book is an ideal resource for executives and managers, researchers, accountants, and financial investors seeking current research on business operations and management.

Beyond regulatory compliance Seafood traceability benefits and success cases

Beyond regulatory compliance     Seafood traceability benefits and success cases Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2020-06-01
ISBN : 9251328765
Language : En, Es, Fr & De

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Book Description :

Since the mid-1990s, traceability has become a popular concept in industrial logistics, regardless of the production regime and type of product. Implementing traceability systems across the food supply chain is seen as crucial for increasing food quality and safety, for optimizing production or for documenting sustainability. However, implementation of traceability systems in the seafood sector seems to be stagnating. Against this backdrop, the main objective of this study is to define and analyse in detail seafood traceability benefits related to regulatory compliance, supply chain management improvements, market access facilitation, and risk mitigation. To support this objective, the study collects and compiles policy incentives from governments and industry associations to encourage the establishment of company seafood traceability. In addition, this study updates information regarding existing traceability standards and norms serving various purposes in the seafood sector. Based on a thorough analysis of speciality literature and the extensive experience of the authors, this study formulates several recommendations that are relevant for a wide range of stakeholders in the seafood sector.

Encyclopedia of Information Science and Technology Fourth Edition

Encyclopedia of Information Science and Technology  Fourth Edition Book
Author : Khosrow-Pour, D.B.A., Mehdi
Publisher : IGI Global
Release : 2017-06-20
ISBN : 1522522565
Language : En, Es, Fr & De

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Book Description :

In recent years, our world has experienced a profound shift and progression in available computing and knowledge sharing innovations. These emerging advancements have developed at a rapid pace, disseminating into and affecting numerous aspects of contemporary society. This has created a pivotal need for an innovative compendium encompassing the latest trends, concepts, and issues surrounding this relevant discipline area. During the past 15 years, the Encyclopedia of Information Science and Technology has become recognized as one of the landmark sources of the latest knowledge and discoveries in this discipline. The Encyclopedia of Information Science and Technology, Fourth Edition is a 10-volume set which includes 705 original and previously unpublished research articles covering a full range of perspectives, applications, and techniques contributed by thousands of experts and researchers from around the globe. This authoritative encyclopedia is an all-encompassing, well-established reference source that is ideally designed to disseminate the most forward-thinking and diverse research findings. With critical perspectives on the impact of information science management and new technologies in modern settings, including but not limited to computer science, education, healthcare, government, engineering, business, and natural and physical sciences, it is a pivotal and relevant source of knowledge that will benefit every professional within the field of information science and technology and is an invaluable addition to every academic and corporate library.

Food Authentication

Food Authentication Book
Author : Raúl González-Domínguez
Publisher : MDPI
Release : 2020-04-15
ISBN : 3039287486
Language : En, Es, Fr & De

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Book Description :

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

Microbiology of Food Quality

Microbiology of Food Quality Book
Author : Elias Hakalehto
Publisher : Walter de Gruyter GmbH & Co KG
Release : 2021-12-06
ISBN : 3110725088
Language : En, Es, Fr & De

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Book Description :

With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety

Opuntia spp Chemistry Bioactivity and Industrial Applications

Opuntia spp   Chemistry  Bioactivity and Industrial Applications Book
Author : Mohamed Fawzy Ramadan,Tamer E. Moussa Ayoub,Sascha Rohn
Publisher : Springer Nature
Release : 2021-10-28
ISBN : 3030784444
Language : En, Es, Fr & De

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Book Description :

The Opuntia fruits, commonly known as cactus pears or prickly pears, have been suggested by the Food and Agriculture Organization to be a promising and strategic crop in regions suffering from lack of water. In Mexico, India, South Africa, and the Mediterranean, the Opuntia fruits have become popular due to their nutritive value and health-promoting benefits, including antioxidant, antiulcerogenic and antiatherogenic traits and protective effects against LDL oxidation. Additionally, readily absorbable sugars, high vitamin C and mineral content, and a pleasant flavour make Opuntia tailor-made for novel foods. Due to their ecological advantages, high functional value, and health-related traits, Opuntia fruits can be highly exploited in different food processing applications. For instance, Opuntia cactus fruits are used for the preparation of juices and marmalades; Opuntia cactus plants are used to feed animals in African and Latin American countries; Peruvian farmers cultivate Opuntia cactus for growing the cochineal (Dactylopius coccus) insect and producing the natural dye carmine; and the commercial production of food and non-food products from Opuntia has been established in Mexico, USA and several Mediterranean countries. Opuntia spp.: Chemistry, Bioactivity and Industrial Applications creates a multidisciplinary forum of discussion on Opuntia cactus with special emphasis on its horticulture, post-harvest, marketability, chemistry, functionality, health-promoting properties, technology and processing. The text includes detailed discussion of the impact of traditional and innovative processing on the recovery of high-added value compounds from Opuntia spp. by-products. Later chapters explore the potential applications of Opuntia spp. in food, cosmetics and pharmaceutical products.

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables Book
Author : Fatih Yildiz,Robert C. Wiley
Publisher : Springer
Release : 2017-05-11
ISBN : 1493970186
Language : En, Es, Fr & De

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Book Description :

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-Optimum health (functional foods,Superfoods,Neutraceuticals, and Medical foods) for human.

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention Book
Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
Publisher : Academic Press
Release : 2019-02-26
ISBN : 0128146400
Language : En, Es, Fr & De

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Book Description :

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique

Wine Traceability

Wine Traceability Book
Author : Maria Carla Cravero
Publisher : MDPI
Release : 2019-11-14
ISBN : 3039217682
Language : En, Es, Fr & De

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Book Description :

Wine traceability is a central theme in the current world market where consumers are increasingly demanding the quality and origin of food and drink. The wine production chain and wine composition are generally controlled by different laws (International Organization of Vine and Wine (OIV), European Union (EU), and national governments) and need specific documentation. Nevertheless, wine production is subject to fraud. Consequently, the improvement of the methods applied to verify the origin and quality of wines is very important to protect wine consumers and producers. In this book, eight different papers—six research papers and two reviews—address the topic from different points of view.

Production and Management of Beverages

Production and Management of Beverages Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Woodhead Publishing
Release : 2018-12-07
ISBN : 0128157003
Language : En, Es, Fr & De

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Book Description :

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Innovative Food Processing Technologies

Innovative Food Processing Technologies Book
Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Release : 2016-06-29
ISBN : 008100298X
Language : En, Es, Fr & De

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Book Description :

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Food Safety Practices in the Restaurant Industry

Food Safety Practices in the Restaurant Industry Book
Author : Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku
Publisher : IGI Global
Release : 2021-11-26
ISBN : 1799874168
Language : En, Es, Fr & De

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Book Description :

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Early Nutrition and Long Term Health

Early Nutrition and Long Term Health Book
Author : Jose M Saavedra,Anne M. Dattilo
Publisher : Woodhead Publishing
Release : 2016-11-29
ISBN : 008100186X
Language : En, Es, Fr & De

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Book Description :

The nutrition of an individual during gestation and the first two years of life—the first 1,000 days—sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today’s epidemics. Early-life nutrition can program the body’s tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society’s investment in coping with the modern epidemic of NCDs. Examines the relation between early life nutrition and long-term health Covers the mechanistic aspects of nutritional programming and its impact on risk of chronic non-communicable diseases Reviews associations between infant and child diet and its effect on growth, development, cognition and later occurrence of cardiovascular diseases, allergies, metabolic conditions and obesity