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Food Safety And Preservation

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Food Safety and Preservation

Food Safety and Preservation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2018-04-18
ISBN : 0128149574
Language : En, Es, Fr & De

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Book Description :

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

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques Book
Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Release : 2014-09-26
ISBN : 1466593075
Language : En, Es, Fr & De

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Book Description :

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

Advances in Cold Plasma Applications for Food Safety and Preservation

Advances in Cold Plasma Applications for Food Safety and Preservation Book
Author : Daniela Bermudez-Aguirre
Publisher : Academic Press
Release : 2019-10-12
ISBN : 0128149221
Language : En, Es, Fr & De

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Book Description :

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging materials. Cold plasma is also affordable, waterless, waste-free, and leaves no chemical residue on the product. This exciting new technology is covered thoroughly in Advances in Cold Plasma Applications for Food Preservation. The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold plasma to maximize microbial and spore inactivation. Some chapters are devoted to specific applications of the technology, such as the use of cold plasma for space missions. Insights about the required regulations for this technology are also discussed. Written and edited by experts in the field, Advances in Cold Plasma Applications for Food Preservation is aimed at academic researchers, food scientists, and government officials working on disinfection of food products. Covers the basic principles of cold plasma Presents novel information and updated results in microbial, spore, and enzyme inactivation in different food products Explores the use of cold plasma in disinfection of food products, including packaged food and food packaging materials and discuss how some food components are modified Includes the description of some of the current equipment devices and the requirements to design specific food processing systems Investigates specific uses of cold plasma in some applications such as space food Details current regulatory status of cold plasma for food applications

Progress in Food Preservation

Progress in Food Preservation Book
Author : Rajeev Bhat,Gopinadham Paliyath
Publisher : John Wiley & Sons
Release : 2012-03-05
ISBN : 0470655852
Language : En, Es, Fr & De

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Book Description :

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.

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability Book
Author : Antonio Bevilacqua,Maria Rosaria Corbo,Milena Sinigaglia
Publisher : Bentham Science Publishers
Release : 2010-12-02
ISBN : 1608050963
Language : En, Es, Fr & De

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Book Description :

"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"

Food Processing and Preservation

Food Processing and Preservation Book
Author : Neelam Khetarpaul
Publisher : Daya Books
Release : 2005
ISBN : 9788170354185
Language : En, Es, Fr & De

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Book Description :

Today Food Preservation Process Has Improved Constantly. The Present Book Deals With The Advanced Methods Of Food Preservation And Provides The Overall Knowledge About The Preservation Of Foods And Food Grains. The Present Edition Deals With The Relationships Between Engineering Nutritional, Microbiological, Biochemical And Economic Aspects Of Food Preservation. This Book Provides Up-Do-Date Review Of The Current State Of Food Preservation. The Book Is Very Useful For B Sc And M Sc Students, Teachers And For Research Scholars. Contents Part I: Status Of Food Processing Industry; Chapter 1: Status Of Food Processing Industry In India; Chapter 2: Importance And Scope Of Food Preservation; Chapter 3: National Food Processing Policy Of India; Part Ii: Food Spoilage, Prevention And Food Safety; Chapter 4: Food Spoilage And Its Causes; Prevention Of Microorganisms, Food Additives, Haccp: Approach To Food Safety; Part Iii: Postharvest Processing And Utilization Of Fruits And Vegetables; Chapter 8: Physiological Study Of Perishable Foods; Chapter 9: Preservation Of Fruits And Vegetables; Chapter 10: Ca Storage For Apples And Pears; Chapter 11: Postharvest Disease Development And Atmospheric Modifications; Chapter 12: Preservation Of Tree Nuts And Dried Fruits; Part Iv: Emerging Trends In Food Processing Technologies; Chapter 13: Drying Of Foods; Chapter 14: Water Activity(Aw) And Imf Concept: Role In Food Preservation; Chapter 15: Hurdle Technology: A Food Preservation Concept; Chapter 16: Freeze Drying Of Foods; Chapter 17: Freezing Of Foods; Chapter 18: Food Irradiation; Chapter 19: Microwave Applications To Food; Chapter 20: Use Of Extrusion Technology In Food Industries; Part V: Storage Of Grains; Chapter 21: Storage And Disinfestation Of Grain; Chapter 22: The Safe Storage Of Grain; Chapter 23: Grain Storage In Developing Countries.

Food Safety and Protection

Food Safety and Protection Book
Author : V Ravishankar Rai,Jamuna A Bai
Publisher : CRC Press
Release : 2017-09-18
ISBN : 1498762883
Language : En, Es, Fr & De

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Book Description :

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for food microbiology, food fraud prevention, and food laws and regulations with the aim to provide safe foods for consumers. Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins. It starts with documentation on the microbiological and chemical hazards, including allergens, and extends to the advancements in food preservation and food packaging. The book covers new and safe food intervention techniques, predictive food microbiology, and modeling approaches. It reviews the legal framework, regulatory agencies, and laws and regulations for food protection. The book has five sections dealing with the topics of predictive microbiology for safe foods; food allergens, contaminants, and toxins; preservation of foods; food packaging; and food safety laws.

Food Preservation Techniques

Food Preservation Techniques Book
Author : Peter Zeuthen,Leif Bøgh-Sørensen
Publisher : Elsevier
Release : 2003-10-30
ISBN : 1855737140
Language : En, Es, Fr & De

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Book Description :

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

Essential Oils in Food Preservation Flavor and Safety

Essential Oils in Food Preservation  Flavor and Safety Book
Author : Victor R. Preedy
Publisher : Academic Press
Release : 2015-09-28
ISBN : 012416644X
Language : En, Es, Fr & De

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Book Description :

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

Food Preservation and Biodeterioration

Food Preservation and Biodeterioration Book
Author : Gary S. Tucker
Publisher : John Wiley & Sons
Release : 2016-01-26
ISBN : 1118904621
Language : En, Es, Fr & De

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Book Description :

Revised edition of: Food biodeterioration and preservation. 2007.

Food Packaging and Preservation

Food Packaging and Preservation Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-10-20
ISBN : 0128112654
Language : En, Es, Fr & De

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Book Description :

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Food Biodeterioration and Preservation

Food Biodeterioration and Preservation Book
Author : Gary S. Tucker
Publisher : John Wiley & Sons
Release : 2008-04-30
ISBN : 0470697962
Language : En, Es, Fr & De

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Book Description :

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

Food Preservation by Pulsed Electric Fields

Food Preservation by Pulsed Electric Fields Book
Author : H. L. M. Lelieveld,S Notermans,S W H De Haan
Publisher : Elsevier
Release : 2007-10-25
ISBN : 1845693833
Language : En, Es, Fr & De

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Book Description :

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This important book reviews the current status of the technology, from research into product safety and technology development to issues associated with its commercial implementation. Introductory chapters provide an overview of the process and its history. Part one then discusses the technology of PEF food preservation, with chapters on circuitry and pulse shapes, chamber design and technical and safety requirements. The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance. Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation. Reviews the current status of PEF technology with an overview of the process and its history Discusses the technology involved in PEF food preservation Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life

Food Processing and Preservation

Food Processing and Preservation Book
Author : G. Subbulakshmi,Shobha A. Udipi
Publisher : New Age International
Release : 2001
ISBN : 9788122412833
Language : En, Es, Fr & De

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Book Description :

This Book Has Been Planned In Ten Chapters Covering The Complete Range Of Food Processing And The Related Activities In The Food Manufacturing Plants With Its Exhaustive Coverage And Systematic Style Of Presentation, This Book Would Serve As An Excellent Text For Students Of Food Science And Nutrition. Entrepreneurs And General Readers Would Also Find This Book To Be An Authoritative Reference Source. * Chapter 1 Starts With The Technological Processes Applied To Cereals, Our Staple Food And Explains The Need For Storing Grains Properly * Chapter 2 Covers The Processing Of Legumes, The Major Protein Source For Majority Of The Vegetarians * Chapter 3 Explains The Production Of Edible Oils From Oil Seeds * Chapter 4 Describes The Various Methods Used In Preserving Fruits And Vegetables * Chapter 5 Covers Dairy Products And The Need For Utilizing The By-Products Such As Whey, Ghee-Residue Etc. * Chapter 6 Discusses The Preservation And Storage Techniques Of Highly Perishable Flesh Foods Such As Meat, Poultry, Fish And Egg. * Food Additives Play A Major Role In Food Processing And Chapter 7 Describes The Functions And Uses Of These Additives In Foods. * Snack Foods Are Becoming Increasingly Popular Among The Younger Generation And The Merits Of Extruded Foods In Developing Health Foods And Supplementary Foods Have Been Brought Out In Chapter 8 * The New Methods Of Food Preservation Like Irradiation And The Safety Considerations Have Been Focussed Upon In Chapter 9 * The Last Chapter Deals With Packaging Technology That Has Shown The Most Rapid Development In Recent Years * Books And Journals For Further Reading Have Been Suggested Under Each Chapter.

Essential Oils in Food Safety Preservation Flavor for Vacuum and Seal

Essential Oils in Food Safety Preservation  Flavor for Vacuum and Seal Book
Author : Anonim
Publisher : Unknown
Release : 2019
ISBN : 9789387295261
Language : En, Es, Fr & De

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Book Description :

Download Essential Oils in Food Safety Preservation Flavor for Vacuum and Seal book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Handbook of Food Processing

Handbook of Food Processing Book
Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Release : 2015-10-22
ISBN : 1498721761
Language : En, Es, Fr & De

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Book Description :

Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations and food preservation processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors. Highlights Include Case study on the effect of blanching conditions on sulforaphane content in purple and roman cauliflower (brassica oleracea l. Var. Botrytis) Principles of thermal processing described along with thermal process calculations Case study on microwave preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and contaminants Use of edible films and coatings in fresh fruits and vegetables preservation The book provides information regarding the common food preservation methods such as blanching, thermal processing of foods, canning, extrusion-cooking, drying or dehydration of foods, chilling, and freezing. It also describes the principles and applications of new thermal and non-thermal food processing technologies, i.e., microwave heating, ohmic heating, high pressure (HP) processing, pulsed electric field (PEF) processing, magnetic fields, ultrasound, use of edible films and coatings, food packaging-aseptic packaging, and modified atmosphere, biosensor and ozone applications. The book helps you keep up with diverse consumer demands and rapidly developing markets.

Microbial Control and Food Preservation

Microbial Control and Food Preservation Book
Author : Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
Publisher : Springer
Release : 2018-01-23
ISBN : 1493975560
Language : En, Es, Fr & De

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Book Description :

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Novel Technologies and Systems for Food Preservation

Novel Technologies and Systems for Food Preservation Book
Author : Pedro Dinis Gaspar,Pedro Dinho Da Silva
Publisher : Unknown
Release : 2019
ISBN : 9781522578949
Language : En, Es, Fr & De

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Book Description :

"This book identifies the main issues involving novel and emerging cooling and heating technologies, processes and systems for food preservation. It reviews the state of the art and recent advances in several application areas related with food preservation technologies and systems"--

Handbook of Food Preservation

Handbook of Food Preservation Book
Author : M. Shafiur Rahman
Publisher : CRC Press
Release : 1999-01-21
ISBN : 9780824702090
Language : En, Es, Fr & De

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Book Description :

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Food Preservation and Safety Principles and Practice

Food Preservation and Safety  Principles and Practice Book
Author : Shirley J. VanGarde,Margy J. Woodburn
Publisher : Unknown
Release : 1999
ISBN : 9788186599143
Language : En, Es, Fr & De

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Book Description :

Download Food Preservation and Safety Principles and Practice book written by Shirley J. VanGarde,Margy J. Woodburn, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.