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Books in Food safety

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1-10 of 128 results in All results

Aquaculture Mycology and Bacteriology

  • 1st Edition
  • May 1, 2025
  • Frederick S.B. Kibenge + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 3 5 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 3 5 9 - 1
Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks). The book takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

Carbohydrate Nutrition

  • 1st Edition
  • April 1, 2025
  • Bin Zhang + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 7 0 0 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 7 0 1 - 1
Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition.

Berry Fruits

  • 1st Edition
  • April 1, 2025
  • Asli Can Karaca + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 1 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 2 - 7
Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Emerging Green Processing Technologies for Beverages

  • 1st Edition
  • March 1, 2025
  • Roji Waghmare + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 7 3 2 - 5
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 7 3 3 - 2
Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages. Chapters cover a broad range of beverages to enhance knowledge in quality retention and shelf life extension. Sections summarize the influence of green technologies on nutritional quality, microbial safety, and physico-chemical characteristics. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts, this book provides comprehensive knowledge to food industry personnel and scientists.This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

Food Safety

  • 1st Edition
  • January 1, 2025
  • Andreia Bianchini + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 3 4 0 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 3 4 1 - 9
Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

  • 1st Edition
  • September 30, 2024
  • Paulo Eduardo Sichetti Munekata
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 9 7 5 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 9 7 6 - 0
Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.

Natural Antioxidants to Enhance the Shelf-Life of Food

  • 1st Edition
  • August 13, 2024
  • Mirian Pateiro
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 6 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 7 - 7
Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food.Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Encyclopedia of Food Allergy

  • 1st Edition
  • June 21, 2024
  • Scott H Sicherer
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 6 0 1 8 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 6 0 1 9 - 9
Encyclopedia of Food Allergy, Three Volume Set organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With intuitive and easily accessible organization of information, the reader can quickly access overviews and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions.Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving lifelong, severe, and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them.

Valorization of Fruit Seed Waste from Food Processing Industry

  • 1st Edition
  • June 12, 2024
  • Manoj Kumar + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 3 5 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 3 6 - 9
Valorization of Fruit Seed Waste from Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications, Volume Five in the Developments in Food Quality and Safety series, provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors, and food industries for both theoretical and practical work. The book covers the composition of different types of fruit seed waste, including their biological and functional characteristics, applications, and extraction/valorization methods for the production of value-added products.This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

Food Industry 4.0

  • 1st Edition
  • April 15, 2024
  • Abdo Hassoun
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 1 6 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 1 7 - 8
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.