Advances in Food Traceability Techniques and Technologies

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

Produk Detail:

  • Author : Montserrat Espiñeira
  • Publisher : Woodhead Publishing
  • Pages : 402 pages
  • ISBN : 0081003218
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
  • Author : Montserrat Espiñeira,Francisco J Santaclara
  • Publisher : Woodhead Publishing
  • Release : 18 June 2016
GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

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

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability
  • Author : K. S. Siddiqi,Leo M.L. Nollet
  • Publisher : CRC Press
  • Release : 08 October 2018
GET THIS BOOKFingerprinting Techniques in Food Authentication and Traceability

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

Technologies in Food Processing

Technologies in Food Processing
  • Author : Harish Kumar Sharma,Parmjit S. Panesar
  • Publisher : CRC Press
  • Release : 17 July 2018
GET THIS BOOKTechnologies in Food Processing

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,

Advanced Methodologies and Technologies in Business Operations and Management

Advanced Methodologies and Technologies in Business Operations and Management
  • Author : Khosrow-Pour, D.B.A., Mehdi
  • Publisher : IGI Global
  • Release : 14 September 2018
GET THIS BOOKAdvanced Methodologies and Technologies in Business Operations and Management

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

Food Microbiology

Food Microbiology
  • Author : Michael P. Doyle,Francisco Diez-Gonzalez,Colin Hill
  • Publisher : John Wiley & Sons
  • Release : 10 July 2020
GET THIS BOOKFood Microbiology

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:

Food Authentication and Traceability

Food Authentication and Traceability
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 19 November 2020
GET THIS BOOKFood Authentication and Traceability

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

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention
  • Author : Victor R. Preedy,Ronald Ross Watson,Vinood Patel
  • Publisher : Academic Press
  • Release : 26 February 2019
GET THIS BOOKFlour and Breads and Their Fortification in Health and Disease Prevention

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

Beyond regulatory compliance – Seafood traceability benefits and success cases

Beyond regulatory compliance – Seafood traceability benefits and success cases
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release : 01 June 2020
GET THIS BOOKBeyond regulatory compliance – Seafood traceability benefits and success cases

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

Encyclopedia of Information Science and Technology, Fourth Edition

Encyclopedia of Information Science and Technology, Fourth Edition
  • Author : Khosrow-Pour, D.B.A., Mehdi
  • Publisher : IGI Global
  • Release : 20 June 2017
GET THIS BOOKEncyclopedia of Information Science and Technology, Fourth Edition

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

Minimally Processed Refrigerated Fruits and Vegetables

Minimally Processed Refrigerated Fruits and Vegetables
  • Author : Fatih Yildiz,Robert C. Wiley
  • Publisher : Springer
  • Release : 11 May 2017
GET THIS BOOKMinimally Processed Refrigerated Fruits and Vegetables

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

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications

Opuntia spp.: Chemistry, Bioactivity and Industrial Applications
  • Author : Mohamed Fawzy Ramadan,Tamer E. Moussa Ayoub,Sascha Rohn
  • Publisher : Springer Nature
  • Release : 28 October 2021
GET THIS BOOKOpuntia spp.: Chemistry, Bioactivity and Industrial Applications

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

Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh R. Bhandari,Yrjö H. Roos
  • Publisher : Woodhead Publishing
  • Release : 10 November 2016
GET THIS BOOKNon-Equilibrium States and Glass Transitions in Foods

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also

Food Traceability and Authenticity

Food Traceability and Authenticity
  • Author : Didier Montet,Ramesh C. Ray
  • Publisher : CRC Press
  • Release : 22 November 2017
GET THIS BOOKFood Traceability and Authenticity

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g.

Sustainability in Food Consumption and Food Security

Sustainability in Food Consumption and Food Security
  • Author : József H.c. Popp,Zoltán Lakner,Judit Oláh
  • Publisher : MDPI
  • Release : 15 December 2020
GET THIS BOOKSustainability in Food Consumption and Food Security

The transformation of food chains towards sustainability in food consumption and food security is a global issue, connected with the global challenges of poverty reduction, employment and urbanization. Combating malnutrition—undernutrition and micronutrient deficiencies—as well as overweight and obesity is an increasing problem. The main topics to be examined are the following: Ensuring sustainable food production (land and sea), sustainable diets and sustainable communities, including issues for agricultural transformation in face of increasing competition for land use; promoting healthy