Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards

by A. K. Haghi, Juan Carlos Contreras-Esquivel, Laxmikant S. Badwaik, Porteen Kannan

Length: 420 pages
Edition: 1
Language: English
Publisher: Apple Academic Press
Publication Date: 2020-11-26
ISBN-10: 1771888792
ISBN-13: 9781771888790
Sales Rank: #0 (See Top 100 Books)

This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more; hence, the volume emphasizes the interrelationship between these areas and their equal importance in food production.

With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwaveassisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more.

Cover
Half Title
Title Page
Copyright Page
About the Editors
Contents
Contributors
Abbreviations
Preface
1. Transformation of Phosphorus in Soils of Agroecosystems in Long-Term Experiments: Sustainability Challenges of Phosphorus and Food
2. The Content of Exchange Potassium in Soil with Prolonged Application of Fertilizers: Impact of Soil on Food Safety
3. Foodborne Pathogenic Anaerobes
4. Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive (Elaeocarpus serratus)
5. Surfactant-Mediated Ultrasound-Assisted Extraction of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and Phytochemical Profiling
6. Current Prospects of Bio-Based Nanostructured Materials in Food Safety and Preservation
7. Campylobacteriosis: Emerging Foodborne Zoonosis
8. Enzymatic Modification of Ferulic Acid Content in Arabinoxylans from Maize Distillers Grains: Effect on Gels Rheology
9. Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli
10. Enthalpy-Entropy Compensation and Adsorption Characteristics of Legumes Using ANN Modeling
11. Enzymatic Production of Chito-Oligosaccharides and D-glucosamine by Fungal Chitosanases from Aspergillus spp.: A Review
12. Isomaltulose: The Next Sweetener, A Quick Review
13. Going Through Pulsed Electric Field Technology for Food Processing: Assessment of Progress and Achievements
14. Security and Biodisponibility of Derivatives from Medicinal Plants in Food Consumption
15. Dough Viscoelasticity of the Bread-Making Process Using Dynamic Oscillation Method: A Review
16. Physicochemical Characteristics and Gelling Properties of Arabinoxylans Recovered from Maize Wastewater: Effect of Lime Soaking Time During Nixtamalization
Index