Processing Effects on Safety and Quality of Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Processing Effects on Safety and Quality of Foods write by Enrique Ortega-Rivas. This book was released on 2009-10-08. Processing Effects on Safety and Quality of Foods available in PDF, EPUB and Kindle. Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three dec
Health and Safety Aspects of Food Processing Technologies
Health and Safety Aspects of Food Processing Technologies - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Health and Safety Aspects of Food Processing Technologies write by Abdul Malik. This book was released on 2019-10-31. Health and Safety Aspects of Food Processing Technologies available in PDF, EPUB and Kindle. Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
Impact of Processing on Food Safety
Impact of Processing on Food Safety - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Impact of Processing on Food Safety write by Lauren S. Jackson. This book was released on 2012-12-06. Impact of Processing on Food Safety available in PDF, EPUB and Kindle. The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Food Processing for Increased Quality and Consumption
Food Processing for Increased Quality and Consumption - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Food Processing for Increased Quality and Consumption write by Alexandru Mihai Grumezescu. This book was released on 2018-04-08. Food Processing for Increased Quality and Consumption available in PDF, EPUB and Kindle. Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods
Handbook of Food Processing
Handbook of Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Handbook of Food Processing write by Theodoros Varzakas. This book was released on 2015-10-22. Handbook of Food Processing available in PDF, EPUB and Kindle. Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
