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Microbes in Food and Health

Posted By: AvaxGenius
Microbes in Food and Health

Microbes in Food and Health by Neelam Garg
English | PDF | 2016 | 363 Pages | ISBN : 3319252755 | 5 MB

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Posted By: AvaxGenius
Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory by Mohidus Samad Khan
English | PDF,EPUB | 2021 | 477 Pages | ISBN : 3030686353 | 32.6 MB

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods.

Chemical Hazards in Thermally-Processed Foods (Repost)

Posted By: AvaxGenius
Chemical Hazards in Thermally-Processed Foods (Repost)

Chemical Hazards in Thermally-Processed Foods by Shuo Wang
English | PDF,EPUB | 2019 | 198 Pages | ISBN : 9811381178 | 11.6 MB

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies.

International Farm Animal, Wildlife and Food Safety Law (Repost)

Posted By: AvaxGenius
International Farm Animal, Wildlife and Food Safety Law (Repost)

International Farm Animal, Wildlife and Food Safety Law By Gabriela Steier
English | EPUB | 2017 | 868 Pages | ISBN : 3319180010 | 1.7 MB

This volume is an inspiring and breakthrough piece of academic scholarship and the first of its kind featuring a comprehensive reader-friendly approach to teach the intricacies of the various aspects of international farm animal, wildlife conservation, food safety and environmental protection law. The selected focus areas are grouped in sections, such as agrobiodiversity, fishing and aquaculture, pollinators and pesticides, soil management, industrial animal production and transportation, and international food trade.