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.

Thoroughly explores biotechnological approaches surrounding the production and application of microbial vitamins and carotenoids in food processing and manufacturing industriesCovers the major portion of novel source and various biotechnological approaches used for the production of various types of vitamins and carotenoids from microorganisms and their applications in food industryContains up-to-date information required for the formulations of new products or protocols for enhancing production of specific compounds

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 FeaturesExamines a diverse range of contaminants across food typesDescribes various food allergens and allergiesDiscusses contamination in drinking water and bottled waterReviews the international regulations for management of food hazardsThrows light on the overall impact of food safety of global food supply chainsThis 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 FeaturesExamines a diverse range of contaminants across food typesDescribes various food allergens and allergiesDiscusses contamination in drinking water and bottled waterReviews the international regulations for management of food hazardsThrows light on the overall impact of food safety of global food supply chainsThis book is meant for postgraduate students, researchers, and food industry professionals.

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.FEATURESExamines the role of food safety approaches in global food supply chainsDescribes various detection techniques for food contaminants and toxinsDiscusses the application of nanotechnology and other innovations in food safety and risk assessmentReviews the international regulations for management of food hazardsIncludes the hazard analysis critical control points (HACCP) principlesThis 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.FEATURESExamines the role of food safety approaches in global food supply chainsDescribes various detection techniques for food contaminants and toxinsDiscusses the application of nanotechnology and other innovations in food safety and risk assessmentReviews the international regulations for management of food hazardsIncludes the hazard analysis critical control points (HACCP) principlesThis 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.