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Books in Food safety

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    • Clean Label Starch

      • 1st Edition
      • February 1, 2026
      • Parmjit Singh Panesar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 7 9 5
      • eBook
        9 7 8 0 4 4 3 3 3 4 8 0 1
      Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" Series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.

    • Vegan Food Products

      • 1st Edition
      • April 1, 2026
      • Tuba Esatbeyoglu + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 5 0 1
      • eBook
        9 7 8 0 4 4 3 3 3 5 5 1 8
      Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies assembles the science related to different vegan foods in a comprehensive reference that discusses the benefits and challenges of vegan food products. Composed of 11 chapters, the book covers the vegan alternatives of different food groups including meat, fish, egg, and dairy. It also presents a variety of vegan protein sources, such as plant-based proteins, macro- and microalgae and single-cell proteins. The book explores production methods and technology of vegan foods, like extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. The health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered in this book, as well as the vegan food market, the consumer perception, and the sensory and nutritional quality of vegan products. Edited by well-known global researchers in the field, this book provides readers with a broad review of the most recent research on the opportunities and challenges of vegan ingredients and foods.

    • Aquaculture Mycology and Bacteriology

      • 1st Edition
      • March 1, 2026
      • 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).Aquacultur... Mycology and Bacteriology 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.

    • Challenges and Trends in Food Safety

      • 1st Edition
      • March 1, 2026
      • João Miguel Rocha + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 0 8 0 0
      • eBook
        9 7 8 0 4 4 3 2 9 0 8 1 7
      Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.

    • Emerging Green Processing Technologies for Beverages

      • 1st Edition
      • March 14, 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 16, 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.

    • Berry Fruits

      • 1st Edition
      • March 21, 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.

    • Carbohydrate Nutrition

      • 1st Edition
      • May 21, 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 discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.

    • 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
      **2025 PROSE Award Finalist in Clinical Medicine**Encycloped... 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.

    • Biosensors for Foodborne Pathogen Detection

      • 1st Edition
      • March 14, 2024
      • Manoj Kumar Pal + 2 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 5 8 6 7
      • eBook
        9 7 8 0 3 2 3 9 5 5 8 7 4
      Biosensors for Foodborne Pathogens Detection: A Rapid Detection Approach covers rapid and accurate measurement for biosensing analysis. This book is organized in a systematic way, covering basic introduction and advanced approaches in biosensing and their use in the detection of food pathogens. This compilation includes chapters such as Methods, techniques and latest developments in the detection of foodborne pathogens; Basic principles in Biosensors and bioelectronics for the foodborne pathogens; Various bio-recognition receptors used in the biosensors; Nanomaterials and signal amplification in biosensors for foodborne pathogens; electrochemical biosensors for foodborne pathogens; Optical biosensors for foodborne pathogens, and more. This book act as a comprehensive resource for researchers or scientists working in food safety, especially in microbial food spoilage detection using biosensors.