BookAbdul Malik, Zerrin Erginkaya, Hüseyin Erten, editors.
Summary: Food 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.
Contents:
1. 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.