Animal Sourced Foods for Developing Economies: Preservation, Nutrition, and Safety

ISBN-13: 9781032237497 / Angielski / Miękka / 2021 / 328 str.

Muhammad Issa Khan; Aysha Sameen

Opis

Animal foods are important in the human diet as a source of protein, vitamins, and minerals. But many in developing economies lack a good source of animal-based foods. In this book, each chapter covers a specific type of animal food, its nutritional significance, preservation techniques, processed products, safety and quality aspects.

Spis treści

Contents

Series Preface ...................................................................................................................................vii

Preface...............................................................................................................................................ix

Editors ...............................................................................................................................................xi

Contributors ................................................................................................................................... xiii

Chapter 1 The Role of Food Security and Nutrition to Meet Consumers’ Requirements in

the Developing World ...................................................................................................1

Mohammad Sohaib, Aman Ullah, Ayesha Zafar, and Sana Tahira Saleem

Chapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21

Amna Sahar and Ubaid ur Rahman

Chapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43

Bernd Hallier

Chapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55

Farwa Tariq, Aysha Sameen, Tayyaba Tariq, and Mariam Aizad

Chapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77

Rituparna Banerjee, Arun K. Verma, B. M. Naveena, and V. V. Kulkarni

Chapter 6 Biotechnological Approaches for Improving Quality and Safety of Animal

Origin Foods ............................................................................................................ 119

Bushra Ishfaq, Mariam Aizad, and Rizwan Arshad

Chapter 7 Fish Processing, Storage, and Transportation .......................................................... 135

Muhammad Ammar Khan, Huijuan Yang, and Asghar Ali Kamboh

Chapter 8 Animal Origin Foods as Functional Foods .............................................................. 161

Faqir Muhammad Anjum, Fakiha Mehak, and Asna Zahid

Chapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177

Muhammad Rizwan Tariq

Chapter 10 Bioactive Components from Milk and Milk Products ............................................. 187

Saima Rafiq

Chapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207

Tahir Zahoor, Atif Liaqat, and Nehdia Azhar

Chapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225

Sana Mehmood, Muhammad Issa Khan, and Hira Shakoor

Chapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237

Muhammad Issa Khan, Hira Shakoor, and Sana Mehmood

Chapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259

Aamir Shehzad, Asna Zahid, Sana Mehmood, and Sajeela Akram

Chapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269

Muhammad Yasin, Aurang Zeb, and Ihsan Ullah

Chapter 16 Poultry and Livestock Production for Foods ............................................................289

Shaihid-ur-Rehman and Salim-ur-Rehman

Index ..............................................................................................................................................305

O autorze

Muhammad Issa Khan is a tenured associate professor at the

National Institute of Food Science and Technology, University of

Agriculture, Faisalabad, Pakistan. He began his career as a lecturer

in 2007 and, after completion of his PhD, he received tenure

as an assistant professor in 2010 and tenured associate professor

in 2016. He received his PhD from University of Agriculture,

Faisalabad in the discipline of food technology with a specialization

in functional foods development. His research mainly

focuses on the quality and nutritional improvement of meat and

meat products. Dr. Khan did his postdoctoral research at the

Animal Origin Food Science Laboratory, Seoul National

University, South Korea and attended a short professional training session at the Department of

Food Science and Human Nutrition, University of Illinois, Urbana–Champaign. He has supervised

three PhD and 40 MS students so far, while three doctorate students are under his supervision

for their research. Dr. Khan has earned the Research Productivity Award from the Pakistan

Council of Science and Technology twice (2014 and 2016) based on his research, scholarly

publication, and contribution to science and technology. He also has been categorized as a

Productive Scientist of Pakistan in 2016. He has contributed four chapters in books by well

reputed publishers and published one text book about meat processing for students of B.Sc.

(Hons) food science and technology. He also published 100 peer reviewed research publications

in leading journals in the field of food science and technology. He is also a reviewer of more

than 15 reputed journals. Dr. Khan offers his services to community organizations for the development

of high protein, high energy cookies for emergency conditions and the training of analysts

in Public Food Laboratories on quantitative and qualitative analysis of foods. Dr. Khan

belongs to a far-off village, Haddowali, in District Attock, and his family is engaged in imparting

education and research.

Dr. Muhammad Issa Khan

(http://www.uaf.edu.pk/EmployeeDetail.aspx?userid=434)

drkhan@uaf.edu.pk

Aysha Sameen is an assistant professor at the National Institute

of Food Science and Technology, University of Agriculture,

Faisalabad, Pakistan. She started her career as a lecturer in 2005

and was promoted to assistant professor in 2009 after completing

her PhD in Food Technology at the University of Agriculture,

Faisalabad, Pakistan. Her main research interests lie in the foods

of animal origins, especially milk and milk products. She is

currently working on the development of a stabilizer for dairy

products and different types of cheese, such as Cheddar,

Mozzarella, and soft cheeses, dairy spreads, and yoghurt. She has

supervised the research of three PhD and 36 M.Sc. (Hons.)

students. These students are from different degree disciplines,

including food technology, dairy technology, food safety, and

human nutrition. She has 41 peer-reviewed research publications in renowned journals in the

discipline of food science and technology. She has actively contributed to various international/

national workshops, training sessions, and seminars as an organizer as well as participant. She

has contributed chapters in three books by well-reputed publishers. She has offered various

advisory, community, and administrative services. She conducted nutritional assessment and

awareness camps at different stations in Faisalabad for evaluating the nutritional status of the

general public and provided them with counseling accordingly.

Dr. Aysha Sameen

ayshasameen@uaf.edu.pk