Syed Amir Ashraf – författare

Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food.

FEATURES

This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.

This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food.

FEATURES

This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.

Food Safety: Contaminants and Risk Assessment is a state-of-art reference on food safety, which is the biggest challenge in the food supply chains worldwide. Despite advancements in hygiene, food treatment, and food processing, foodborne pathogens or food contaminants still represent a significant threat to human health. This book presents comprehensive information about the major food contaminants across food types. The text provides facts about setting up food safety initiatives and safety rules, foodborne pathogen detection, production and processing compliance issues, and safety education.

Key Features

This book is meant for postgraduate students, researchers, and food industry professionals.

Food Safety: Contaminants and Risk Assessment is a state-of-art reference on food safety, which is the biggest challenge in the food supply chains worldwide. Despite advancements in hygiene, food treatment, and food processing, foodborne pathogens or food contaminants still represent a significant threat to human health. This book presents comprehensive information about the major food contaminants across food types. The text provides facts about setting up food safety initiatives and safety rules, foodborne pathogen detection, production and processing compliance issues, and safety education.

Key Features

This book is meant for postgraduate students, researchers, and food industry professionals.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements. These nutraceuticals can be specifically identified as antioxidants, dietary fiber, prebiotics, polyunsaturated fatty acids, probiotics, vitamins, polyphenols, and spices.

The book also intends to consolidate current research and reviews on bioactive components inherent in traditional foods, highlighting their nutraceutical significance for promoting a healthy lifestyle. Moreover, it elaborates on the potential therapeutic applications of food bioactives as next-generation nutraceuticals sourced from novel origins. Emphasis is placed on various aspects of food bioactive compounds, exploring their prospective roles in the formulation of nutraceuticals aimed at enhancing human health and wellness, while also evaluating their potential in the management and prevention of metabolic disorders. Furthermore, the volume acknowledges the clinical implications of nutraceuticals, including their prospective applications within the food and pharmaceutical industries.