LEADER 05677nam 22007095 450 001 9910349437803321 005 20251116220436.0 010 $a3-030-24903-4 024 7 $a10.1007/978-3-030-24903-8 035 $a(CKB)4100000009751208 035 $a(MiAaPQ)EBC5969446 035 $a(DE-He213)978-3-030-24903-8 035 $a(PPN)260303224 035 $a(EXLCZ)994100000009751208 100 $a20191031d2019 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aHealth and safety aspects of food processing technologies /$fby Abdul Malik, Zerrin Erginkaya, Hüseyin Erten 205 $a1st ed. 2019. 210 1$aCham :$cSpringer International Publishing,$d2019. 215 $a1 online resource (xvi, 672 pages) $cill 300 $aIncludes index. 311 08$a3-030-24902-6 327 $a1. Management of Food Safety and Hygiene: An Overview -- 2. Food Contamination and Food Spoilage -- 3. Microbial escalation in meat and meat products and its consequences -- 4. Natural Microflora of Different Types of Foods -- 5. Emerging Technologies in Cereal Processing: Present Status and Future Potential in India -- 6. Emerging Technologies in Dairy Processing: Present status and Future Potential -- 7. Insect pest infestation during storage of fruits and vegetables -- 8. Insect pest infestation during storage of cereal grains, pulses and oilseeds -- 9. Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies -- 10. Potential industrial use of compounds from by-products of fruits and vegetables -- 11. Phytochemicals of whole grains and effects on health -- 12. Chemical Hazards in Foods -- 13. Risk Management of Chemical Hazards Arising During Food Manufacturing -- 14. Evaluation of probiotics in terms of food safety and human health -- 15. Beneficial bacterial biofilms in food industry -- 16. Next generation probiotics their molecular taxonomy and health benefits -- 17. Continuing Controversies Regarding Human Health Concerns from Nitrite and Nitrate Consumption in the Diet -- 18. The Risk of Vancomycin Resistant Enterococci Infections from Food Industry -- 19. New Concept in Packaging: Milk Protein Edible Films -- 20. Food Nanotechnology: An Emerging Technology in Food Processing and Preservation -- 21. Nanoparticles in Food Packaging: Opportunities and Challenges -- 22. Ultrasound: A Food Processing and Preservation Aid -- 23. A Natural Way of Food Preservation: Bacteriocins and applications. . 330 $aFood processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike. 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $afood processing$9eng$2eurovoc 606 $afood hygiene$9eng$2eurovoc 606 $ameat product$9eng$2eurovoc 606 $astorage of food$9eng$2eurovoc 606 $afood technology$9eng$2eurovoc 606 $aTecnologia dels aliments$2thub 608 $aLlibres electrònics$2thub 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 14$aFood Microbiology. 615 24$aFood Science. 615 7$afood processing. 615 7$afood hygiene. 615 7$ameat product. 615 7$astorage of food. 615 7$afood technology. 615 7$aTecnologia dels aliments 676 $a363.1926 676 $a363.1926 686 $a56.24.24$2EP-CLASS 702 $aMalik$b Abdul 702 $aErginkaya$b Zerrin 702 $aErten$b Hüseyin 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910349437803321 996 $aHealth and safety aspects of food processing technologies$92185884 997 $aUNINA