Food Control and Biosecurity

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods for detecting hazardous compounds within foods, including carcinogenic chemicals. Other related topics addressing food insecurity and food defense are also discussed. Identifies the latest import/export regulations related to food control and biosecurity Provides detection and analysis methods to ensure a safe food supply Presents risk assessment tools and prevention strategies for food safety and process control

Produk Detail:

  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Pages : 612 pages
  • ISBN : 0128114975
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Control and Biosecurity

Food Control and Biosecurity

Food Control and Biosecurity
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 13 February 2018
GET THIS BOOKFood Control and Biosecurity

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods

Food Control and Biosecurity

Food Control and Biosecurity
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 13 February 2018
GET THIS BOOKFood Control and Biosecurity

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers information from exporter to transporter, importer and retailer, and offers valuable tools to measure food quality while also addressing government standards and regulations for food production, processing and consumption. The book presents cutting-edge methods

Food Safety and Preservation

Food Safety and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 April 2018
GET THIS BOOKFood Safety and Preservation

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

Biogenic Amines in Food

Biogenic Amines in Food
  • Author : Rosanna Tofalo,Bahruddin Saad
  • Publisher : Royal Society of Chemistry
  • Release : 01 November 2019
GET THIS BOOKBiogenic Amines in Food

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first

Food Packaging and Preservation

Food Packaging and Preservation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 20 October 2017
GET THIS BOOKFood Packaging and Preservation

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

Alternative and Replacement Foods

Alternative and Replacement Foods
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 17 March 2018
GET THIS BOOKAlternative and Replacement Foods

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these foods on the length and quality of life of consumers. It presents a solid resource that brings together multidisciplinary research and its relationship to various disciplines. Readers will find a broad range of potential outcomes discussed, such as food safety, human

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 18 July 2017
GET THIS BOOKSoft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be

Food Processing for Increased Quality and Consumption

Food Processing for Increased Quality and Consumption
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 08 April 2018
GET THIS BOOKFood Processing for Increased Quality and Consumption

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

Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 04 August 2017
GET THIS BOOKMicrobial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary

Natural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Food Dyes
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 15 September 2017
GET THIS BOOKNatural and Artificial Flavoring Agents and Food Dyes

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants,

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 November 2017
GET THIS BOOKMicrobial Contamination and Food Degradation

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in

Comprehensive Foodomics

Comprehensive Foodomics
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 12 November 2020
GET THIS BOOKComprehensive Foodomics

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics

Food Quality: Balancing Health and Disease

Food Quality: Balancing Health and Disease
  • Author : Alexandru Mihai Grumezescu,Alina Maria Holban
  • Publisher : Academic Press
  • Release : 03 February 2018
GET THIS BOOKFood Quality: Balancing Health and Disease

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a

Improving Food Safety Through a One Health Approach

Improving Food Safety Through a One Health Approach
  • Author : Institute of Medicine,Board on Global Health,Forum on Microbial Threats
  • Publisher : National Academies Press
  • Release : 10 October 2012
GET THIS BOOKImproving Food Safety Through a One Health Approach

Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers,

Diet, Microbiome and Health

Diet, Microbiome and Health
  • Author : Alexandru Mihai Grumezescu,Alina-Maria Holban
  • Publisher : Academic Press
  • Release : 02 January 2018
GET THIS BOOKDiet, Microbiome and Health

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products. In addition, the book provides studies that clearly demonstrate how dietary preferences and social behavior significantly