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Determining Mycotoxins And Mycotoxigenic Fungi In Food And Feed

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed Book
Author : Sarah De Saeger
Publisher : Woodhead Publishing
Release : 2016-06
ISBN : 9780081014943
Language : En, Es, Fr & De

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Book Description :

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques. With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain. Focuses on the essentials of mycotoxin determination, covering sampling, sample preparation, clean-up and key determination techniques Documents quality assurance and official methods and performance criteria for determining mycotoxins in food and feed Explores the processes of determining mycotoxigenic fungi in food and feed including the identification of genes and gene clusters "

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed Book
Author : Sarah De Saeger
Publisher : Elsevier
Release : 2011-02-07
ISBN : 0857090976
Language : En, Es, Fr & De

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Book Description :

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques. With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain. Focuses on the essentials of mycotoxin determination, covering sampling, sample preparation, clean-up and key determination techniques Documents quality assurance and official methods and performance criteria for determining mycotoxins in food and feed Explores the processes of determining mycotoxigenic fungi in food and feed including the identification of genes and gene clusters

Mycotoxigenic Fungi

Mycotoxigenic Fungi Book
Author : Antonio Moretti,Antonia Susca
Publisher : Humana Press
Release : 2016-12-06
ISBN : 9781493967056
Language : En, Es, Fr & De

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Book Description :

This thorough volume explores the possibility of detecting and identifying toxigenic fungi, able to produce secondary metabolites known as mycotoxins, which cause severe health problems in humans and animals after exposure to contaminated food and feed, having a broad range of toxic effects, including carcinogenicity, neurotoxicity, and reproductive and developmental toxicity. Beginning with a section on fungal genera and species of major significance along with their associated mycotoxins, the book continues with sections on Polymerase Chain Reaction (PCR)-based methods for the detection and identification of mycotoxigenic fungi, PCR-based methods for multiplex detection of mycotoxigenic fungi, as well as sections on combined approaches and new methodologies. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and practical, Mycotoxigenic Fungi: Methods and Protocols will aid researchers working in this vital field to provide insight into possible actions to reduce mycotoxin contamination of crop plants and the food/feed byproducts.

Animal Feed Contamination

Animal Feed Contamination Book
Author : J Fink-Gremmels
Publisher : Elsevier
Release : 2012-06-11
ISBN : 0857093614
Language : En, Es, Fr & De

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Book Description :

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health. Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme. With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area. Provides a comprehensive review of research into animal feed contaminants and their negative effects on both animal and human health Examines the contamination of feeds and fodder by microorganisms and animal by-products Analyses contamination by persistant organic pollutants, toxic metals and natural toxins

Breadmaking

Breadmaking Book
Author : S P Cauvain
Publisher : Elsevier
Release : 2012-04-25
ISBN : 0857095692
Language : En, Es, Fr & De

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Book Description :

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Corn

Corn Book
Author : Sergio O. Serna-Saldivar
Publisher : Elsevier
Release : 2018-11-09
ISBN : 0128118865
Language : En, Es, Fr & De

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Book Description :

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic. Presents new chapters that deal with specialty corns, the production of first generation bioethanol, and the important relationship of corn phytochemicals or nutraceuticals with human health Provides contributions from a new editor and a number of new contributors who bring a fresh take on this highly successful volume Includes vastly increased content relating to recent developments in genetic modification for the generation of new hybrids and genotypes Contains encyclopedic coverage of grain chemistry and nutritional quality of this extensively farmed product Covers the production and handling of corn, with both food and non-food applications

Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants Book
Author : Yiu-Chung Wong,Richard J. Lewis, Sr.
Publisher : John Wiley & Sons
Release : 2017-07-03
ISBN : 1118992709
Language : En, Es, Fr & De

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Book Description :

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives. Part II covers the novel analysis of microbial and plant toxins including plant pyrrolizidine alkaloids. Part III focuses on marine toxins in fish and shellfish. Part IV discusses biogenic amines and common food toxicants, such as pesticides and heavy metals. Part V summarizes quality assurance and the recent developments in regulatory limits for toxins, toxicants and allergens, including discussions on laboratory accreditation and reference materials.

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality Book
Author : Jian Zhong,Xichang Wang
Publisher : Woodhead Publishing
Release : 2019-04-16
ISBN : 0128142189
Language : En, Es, Fr & De

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Book Description :

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Mycotoxins in Food

Mycotoxins in Food Book
Author : N Magan,M Olsen
Publisher : Elsevier
Release : 2004-07-16
ISBN : 1855739089
Language : En, Es, Fr & De

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Book Description :

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption. With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how to assess the risks from mycotoxins, detect particular mycotoxins and control them at differing stages in the supply chain. Part one addresses risk assessment techniques, sampling methods, modelling and detection techniques used to measure the risk of mycotoxin contamination and the current regulations governing mycotoxin limits in food. Part two looks at how the risk of contamination may be controlled, with chapters on the use of HACCP systems and mycotoxin control at different stages in the supply chain. Two case studies demonstrate how these controls work for particular products. The final section details particular mycotoxins, from ochratoxin A and patulin to zearalenone and fumonisins. Mycotoxins in food is a standard reference for all those concerned with ensuring the safety of food. Discusses the wealth of recent research in this important area Covers risk assessment, detection of particular mycotoxins and how to control them throughout the supply chain Describes how the risk of contamination can be controlled, including the use of HACCP systems

Nanomycotoxicology

Nanomycotoxicology Book
Author : Mahendra Rai,Kamel A. Abd-Elsalam
Publisher : Academic Press
Release : 2019-08-24
ISBN : 0128179996
Language : En, Es, Fr & De

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Book Description :

Nanomycotoxicology: Treating Mycotoxins in Nanoway discusses the role of nanotechnology in the detection, toxicity and management of different types of mycotoxins. Sections cover the topic of nanomycotoxicology, the application of nanotechnology for quicker, more cost-effective and precise diagnostic procedures of mycotoxins and toxicogenic fungi, and the application of nanotechnology for the management of mycotoxigenic fungi. New topics, such as the application of nanotechnology in disease management, disease forecasting, and disease resistance, mycotoxin detection, and nanodiagnostic and molecular techniques are also presented. With chapter contributions from an international group of experts, this book presents an interdisciplinary reference for scientists and researchers working in mycotoxicology, nanotechnology, mycology, plant science, and food safety. In addition, it will be a useful tool for industrial scientists investigating technologies to update their nanotoxicology and nanosafety knowledge. Discusses the role of nanotechnology in mycotoxicology Explores the application of nanomaterials for detection of mycotoxins Covers the role of nanotechnology in the management of mycotoxins and mycotoxigenic fungi

Haschek and Rousseaux s Handbook of Toxicologic Pathology

Haschek and Rousseaux s Handbook of Toxicologic Pathology Book
Author : Wanda M. Haschek,Colin G. Rousseaux,Matthew A. Wallig
Publisher : Academic Press
Release : 2013-05-01
ISBN : 0124157653
Language : En, Es, Fr & De

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Book Description :

Haschek and Rousseaux's Handbook of Toxicologic Pathology is a key reference on the integration of structure and functional changes in tissues associated with the response to pharmaceuticals, chemicals and biologics. The 3e has been expanded by a full volume, and covers aspects of safety assessment not discussed in the 2e. Completely revised with many new chapters, it remains the most authoritative reference on toxicologic pathology for scientists and researchers studying and making decisions on drugs, biologics, medical devices and other chemicals, including agrochemicals and environmental contaminants. New topics include safety assessment, the drug life cycle, risk assessment, communication and management, carcinogenicity assessment, pharmacology and pharmacokinetics, biomarkers in toxicologic pathology, quality assurance, peer review, agrochemicals, nanotechnology, food and toxicologic pathology, the environment and toxicologic pathology and more. Provides new chapters and in-depth discussion of timely topics in the area of toxicologic pathology and broadens the scope of the audience to include toxicologists and pathologists working in a variety of settings Offers high-quality and trusted content in a multi-contributed work written by leading international authorities in all areas of toxicologic pathology Features hundreds of full color images in both the print and electronic versions of the book to highlight difficult concepts with clear illustrations

Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites Volume 2

Biosynthesis and Molecular Genetics of Fungal Secondary Metabolites  Volume 2 Book
Author : Susanne Zeilinger,Juan-Francisco Martín,Carlos García-Estrada
Publisher : Springer
Release : 2015-06-15
ISBN : 1493925318
Language : En, Es, Fr & De

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Book Description :

​Fungi produce many chemically diverse secondary metabolites whose biological roles largely remain elusive. Within the increasing number of sequenced fungal genomes several important genes involved in secondary metabolite formation have been identified. Most of these genes are clustered and their coordinated transcription is controlled in a complex way by both narrow pathway-specific regulators as well as broad global transcription factors responsive to environmental cues. In recent years it was discovered many of the newly identified gene clusters are silent under laboratory conditions suggesting that the biosynthetic potential of fungi is far from being exploited. Besides identifying novel bioactive metabolites from still unexplored sources, the activation of these gene clusters by several approaches may result in the discovery of new substances with antibiotic and pharmaceutical benefits. This book covers recent advances in the field of fungal secondary metabolisms ranging from methodologies to biological aspects and will include the latest knowledge on fungal molecular biology, genomics, and metabolomics. With the related volume by Professor Juan-Francisco Martin, where the most relevant and well-studied fungal secondary metabolites are compiled, this book provides a comprehensive overview of the state-of-the-art of research on fungal secondary metabolites.

Computer Vision Based Agriculture Engineering

Computer Vision Based Agriculture Engineering Book
Author : Han Zhongzhi
Publisher : CRC Press
Release : 2019-09-16
ISBN : 1000691616
Language : En, Es, Fr & De

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Book Description :

In recent years, computer vision is a fast-growing technique of agricultural engineering, especially in quality detection of agricultural products and food safety testing. It can provide objective, rapid, non-contact and non-destructive methods by extracting quantitative information from digital images. Significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. Computer Vision-Based Agriculture Engineering focuses on these advances. The book contains 25 chapters covering computer vision, image processing, hyperspectral imaging and other related technologies in peanut aflatoxin, peanut and corn quality varieties, and carrot and potato quality, as well as pest and disease detection. Features: Discusses various detection methods in a variety of agricultural crops Each chapter includes materials and methods used, results and analysis, and discussion with conclusions Covers basic theory, technical methods and engineering cases Provides comprehensive coverage on methods of variety identification, quality detection and detection of key indicators of agricultural products safety Presents information on technology of artificial intelligence including deep learning and transfer learning Computer Vision-Based Agriculture Engineering is a summary of the author's work over the past 10 years. Professor Han has presented his most recent research results in all 25 chapters of this book. This unique work provides students, engineers and technologists working in research, development, and operations in agricultural engineering with critical, comprehensive and readily accessible information. It applies development of artificial intelligence theory and methods including depth learning and transfer learning to the field of agricultural engineering testing.

Nuts and Nut Products in Human Health and Nutrition

Nuts and Nut Products in Human Health and Nutrition Book
Author : Venketeshwer Rao,Leticia Rao,Md Ahiduzzaman,A. K. M. Aminul Islam
Publisher : BoD – Books on Demand
Release : 2021-11-24
ISBN : 1789851920
Language : En, Es, Fr & De

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Book Description :

Nuts, including peanuts, have always been an important part of the human diet. They are nutrient-dense food products containing health-friendly lipids, beneficial phytonutrients, and other essential vitamins and minerals. Basic, clinical, and epidemiological research is now being directed towards understanding the mechanisms by which nuts influence human health and developing dietary guidelines for their optimum consumption. Research is also being directed towards the issues of fungal contamination of nuts, associated risks to human health, and methods of minimizing such risks. This book addresses these topics in chapters written by international experts in the field.

Feed and Feeding Practices in Aquaculture

Feed and Feeding Practices in Aquaculture Book
Author : D Allen Davis
Publisher : Woodhead Publishing
Release : 2015-05-12
ISBN : 0081005075
Language : En, Es, Fr & De

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Book Description :

Feed and fertilizer are significant costs in aquaculture operations and play an important role in the successful production of fish and other seafood for human consumption. This book reviews the key properties of feeds, advances in feed formulation and ingredient choices and the practicalities of feeding systems and strategies. Feed and Feeding Practices in Aquaculture provides an authoritative and comprehensive coverage of the topic and is an essential guide for nutritionists, farm owners and technicians in aquaculture, as well as those working in R&D in the feed production industry and academics/postgraduate students with an interest in the area. Reviews the key properties of aquafeed, advances in feed formulation and manufacturing techniques, and the practicalities of feeding systems and strategies Provides an overview of feed and fertilizer in aquaculture Covers feeding strategies and related issues in different areas of aquaculture

Mycotoxins in Fruits and Vegetables

Mycotoxins in Fruits and Vegetables Book
Author : R. Barkai-Golan,Nachman Paster
Publisher : Elsevier
Release : 2011-09-02
ISBN : 0080557856
Language : En, Es, Fr & De

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Book Description :

Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a variety of foods from harvest to the grocer. Mycotoxins have gained world wide interest in recent years with the revelation of the effect of these toxins on health. A current example is the presence of ochratoxin A, a human carcinogen and nephrotoxin, in wines. The increased concern about fruit safety has led to increased studies throughout the world and enhanced awareness for stringent regulations governing mycotoxin limits in food. Presented in three defined sections, this is the first book to provide comprehensive analysis of the main mycotoxins contaminating fruits and vegetables and their derived products. The first section provides a safety evaluation of mycotoxins in fruits and vegetables, details regarding factors affecting mycotoxin production and diffusion in the fruit tissue, and recent methods for detection of mycotoxigenic fungi and mycotoxins produced by the fungi. The second part takes a critical look at the main individual mycotoxins and the third section focuses on approaches for prevention and control. * The first book dedicated to mycotoxins in fruits and vegetables * Presents mycological, mycotoxicological and phytopathological aspects of fruits and vegetables * Includes an analysis of detection, prevention and control methods for mycotoxigenic fungi and the mycotoxins they produce * Provides a complete risk assessment and safety evaluation of mycotoxins in perishable produce

Mycotoxin and Food Safety in Developing Countries

Mycotoxin and Food Safety in Developing Countries Book
Author : Hussaini Makun
Publisher : BoD – Books on Demand
Release : 2013-04-10
ISBN : 9535110969
Language : En, Es, Fr & De

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Book Description :

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 the area of mycotoxicology are available to the developed world, information on the subject area from Africa is scanty and not usually available in a comprehensive form. This book attempts to address the gap. Being an open access book, it will be of great benefit to scientists in developing countries who have limited access to information due to lack of funds to pay or subscribe for high quality journals and data from commercial publishing and database companies.

Food Chain Integrity

Food Chain Integrity Book
Author : Jeffrey Hoorfar,K Jordan,F Butler,R Prugger
Publisher : Elsevier
Release : 2011-03-15
ISBN : 0857092510
Language : En, Es, Fr & De

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Book Description :

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production. Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer Examines developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses

Food Processing Technology

Food Processing Technology Book
Author : P J Fellows
Publisher : Woodhead Publishing
Release : 2016-10-04
ISBN : 0081005237
Language : En, Es, Fr & De

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Book Description :

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Nanotechnology in the Food Beverage and Nutraceutical Industries

Nanotechnology in the Food  Beverage and Nutraceutical Industries Book
Author : Qingrong Huang
Publisher : Elsevier
Release : 2012-04-19
ISBN : 085709565X
Language : En, Es, Fr & De

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Book Description :

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials. With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike