Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards

ISBN-13: 9781774639122 / Angielski / Miękka / 2022 / 420 str.

Juan Carlos Contreras-Esquivel; Laxmikant S. Badwaik; Porteen Kannan

Opis

This book, Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management.

Spis treści

1. Transformation of Phosphorus in Soils of Agroecosystems in Long-Term Experiments:  Sustainability Challenges of Phosphorus and Food  2. The Content of Exchange Potassium in Soil with Prolonged Application of Fertilizers: Impact of Soil on Food Safety  3. Foodborne Pathogenic Anaerobes  4. Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive (Elaeocarpus serratus)  5. Surfactant-Mediated Ultrasound-Assisted Extraction of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and Phytochemical Profiling  6. Current Prospects of Bio-Based Nanostructured Materials in Food Safety and Preservation  7. Campylobacteriosis: Emerging Foodborne Zoonoses  8. Enzymatic Modification of Ferulic Acid Content in Arabinoxylans from Maize Distillers Grains: Effect on the Rheology of Gels  9. Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli  10. Study of Enthalpy-Entropy Compensation and Adsorption Characteristics of Legumes Using ANN Modelling  11. Enzymatic Production of Chito-Oligosaccharides and D-Glucosamine by Fungal Chitosanases from Aspergillus Spp.: A Review  12. Isomaltulose: The Next Sweetener, A Quick Review  13. Going Through Pulsed Electric Fields Technology for Food Processing: Assessment of Progress and Achievements  14. Security and Biodisponibility of Derivatives from Medicinal Plants in Food Consumption  15. Dough Viscoelasticity of the Bread-Making Process Using the Dynamic Oscillation Method: A Review  16. Physicochemical Characteristics and Gelling Properties of Arabinoxylans Recovered from Maize Wastewater: Effect of Lime Soaking Time during Nixtamalization 

O autorze

Juan Carlos Contreras-Esquivel, PhD, is Professor and Head of the Laboratory of Applied Glycobiotechnology at the Food Research Department, School of Chemistry, the University of Coahuila, Mexico. His research interests are mainly applied glycoltechnology for polysaccharide extraction by using ecofriendly technologies (enzymatic, microwave, pulsed electric field, ultrasonic), and oligosaccharide production by degradative or biosynthetic routes.
Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of Food Engineering and Technology at Tezpur University, Assam, India. He is also serving as Deputy Director of the National Accreditation Board for Testing and Calibration Laboratories-accredited Food Quality Control Laboratory of Tezpur University, Tezpur. He has published more than 25 research articles and chapters in various journals and books and also edited one book, Innovations in Food Processing Technology.
Porteen Kannan, PhD, is an Assistant Professor in the Department of Veterinary Public Health at Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, India. The research activities of Dr. Kannan include food safety and anti-microbial resistance. He performed his postdoctoral studies at the US Department of Agriculture, Maryland, USA, with a specialization in foodborne pathogens. He has published his work in both national and international journals.
A. K. Haghi, PhD, is the author and editor of over 200 books, as well as over 1000 published papers. He has received several grants, consulted for major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. He is also a member of the Canadian Research and Development Center of Sciences and Cultures.