Regulating Safety of Traditional and Ethnic Foods (inbunden)

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Format: Inbunden (Hardback)
Språk: Engelska
Antal sidor: 536
Utgivningsdatum: 2015-11-25
Förlag: Academic Press
Medarbetare: Martin-Belloso, Olga / Keener, Larry / Astley, Sin B. / Braun, Susanne / McMahon, Helena / L. M.Lelieveld, Huub
Illustratör/Fotograf: black & white illustrations
Illustrationer: black & white illustrations
Dimensioner: 235 x 190 x 30 mm
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Antal komponenter: 1
Komponenter: 16:B&W 7.5 x 9.25 in or 235 x 191 mm Case Laminate on White w/Gloss Lam
ISBN: 9780128006054

Regulating Safety of Traditional and Ethnic Foods

Name: Regulating Safety of Traditional and Ethnic Foods
Price: 1152.00 SEK
Availability: InStock
Author: V Prakash
ISBN: 9780128006054

av V Prakash

Inbunden, Engelska, 2015-11-25

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value.

Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner.

Addresses the need for balance in safety regulation and retaining traditional food options
Includes case studies from around the world to provide practical insight and guidance
Presents suggestions for developing appropriate global safety standards

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Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNAS

Distinguished Scientist of CSIR - India

Immediate Past Director, CSIR - CFTRI, Mysore, India

Hon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIA

Council Member, International Union of Nutritional Sciences (IUNS)

Former Coordinator, United Nations University Programme at CFTRI, Mysore, India

Immediate Past President, Nutrition Society of India

President, International Society for Nutraceuticals , Nutritionals And Naturals (ISNNAN)

Past President, Academy Executive Committee Member of IAFoST

Council Member, International Union of Food Science and Technology (IUFoST)

Task Force Chairman on Nutraceuticals in IUNS

Executive Council Member, Global Harmonization Initiative (GHI)

Chair, Panel on Regulatory of Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India Olga Martn-Belloso is Professor of Food Science and Technology at University of Lleida, Spain, and Head of the research unit Novel Technologies for Food Processing.

Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques, as well as the valorization of wastes generated by the fruits and vegetables processing industries.

Pulsed electric fields, intense pulsed light and cold plasma treatments, modified atmosphere packaging, edible coatings, and nanostructured systems are among the key technologies developed by her research group. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and Quality management systems, while providing a boost to the innovative culture in the canned vegetables industry in Spain.

She has authored more than three hundred research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. She also belongs to the editorial board of recognized Journals and is associate editor of two of them. Dr. Martin-Belloso is member of several executive committees of international scientific organizations as the European Federation of Food Science and Technology (EFFoST) and the Nonthermal Processing Division of the Institute of Food Technologists (IFT). She is the Ambassador of the Global Harmonization Initiative (GHI) in Spain. Training and Communications Manager for EuroFIR AISBL supporting training within EU-funded research projects and networks and communication of research activities.

Sin has worked extensively with individuals and organisations throughout Europe from a variety of disciplines including research, food and biotech industries and the media.

Author of more than 300 popular science articles for magazines and trade publications as well as 25 pe...

Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations

Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition

Chapter 3: Typical Traditional Processes: Cooking and Frying

Chapter 4: Safety of Meat and Poultry

Chapter 5: Safety of Fish Products

Chapter 6: Safety in the Shrimp Supply Chain

Chapter 7: Safety of Fermented Meat

Chapter 8: Safety of Fermented Fish Products

Chapter 9: Safety of Milk Processing and Distribution Chain in India

Chapter 10: Safety of Fermented Dairy Products

Chapter 11: Safety of Foods Based on Insects