Advances in Food Traceability Techniques and Technologies Book

Advances in Food Traceability Techniques and Technologies


  • Author : Montserrat Espiñeira
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-18
  • Genre: Technology & Engineering
  • Pages : 402
  • ISBN 10 : 9780081003213

DOWNLOAD BOOK
Advances in Food Traceability Techniques and Technologies Excerpt :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Advances in Food Traceability Techniques and Technologies Book

Advances in Food Traceability Techniques and Technologies


  • Author : Montserrat Espiñeira
  • Publisher : Woodhead Publishing
  • Release Date : 2016-06-15
  • Genre: Uncategoriezed
  • Pages : 400
  • ISBN 10 : 0081003102

DOWNLOAD BOOK
Advances in Food Traceability Techniques and Technologies Excerpt :

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food. Provides a wide ranging overview of all recent advances in food traceability techniques and technologies Presents case studies covering when food traceability techniques have been applied to a range of food stuffs Covers the legal aspects of food traceability in the EU, the USA, and around the world

Technologies in Food Processing Book

Technologies in Food Processing


  • Author : Harish Kumar Sharma
  • Publisher : CRC Press
  • Release Date : 2018-07-17
  • Genre: Technology & Engineering
  • Pages : 380
  • ISBN 10 : 9781351377393

DOWNLOAD BOOK
Technologies in Food Processing Excerpt :

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste

Fingerprinting Techniques in Food Authentication and Traceability Book

Fingerprinting Techniques in Food Authentication and Traceability


  • Author : K. S. Siddiqi
  • Publisher : CRC Press
  • Release Date : 2018-10-08
  • Genre: Science
  • Pages : 584
  • ISBN 10 : 9781351998666

DOWNLOAD BOOK
Fingerprinting Techniques in Food Authentication and Traceability Excerpt :

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Nanotechnology Applications for Food Safety and Quality Monitoring Book

Nanotechnology Applications for Food Safety and Quality Monitoring


  • Author : Arun Sharma
  • Publisher : Academic Press
  • Release Date : 2022-11-15
  • Genre: Medical
  • Pages : 518
  • ISBN 10 : 9780323885874

DOWNLOAD BOOK
Nanotechnology Applications for Food Safety and Quality Monitoring Excerpt :

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies. Demonstrates how nanotechnology can improve food safety and quality Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes Discusses the benefits and risks of nanotechnology applications for food safety

Food Microbiology Book

Food Microbiology


  • Author : Michael P. Doyle
  • Publisher : John Wiley & Sons
  • Release Date : 2020-07-10
  • Genre: Medical
  • Pages : 1100
  • ISBN 10 : 9781555819972

DOWNLOAD BOOK
Food Microbiology Excerpt :

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.

Advanced Methodologies and Technologies in Business Operations and Management Book

Advanced Methodologies and Technologies in Business Operations and Management


  • Author : Khosrow-Pour, D.B.A., Mehdi
  • Publisher : IGI Global
  • Release Date : 2018-09-14
  • Genre: Business & Economics
  • Pages : 1482
  • ISBN 10 : 9781522573630

DOWNLOAD BOOK
Advanced Methodologies and Technologies in Business Operations and Management Excerpt :

Businesses consistently work on new projects, products, and workflows to remain competitive and successful in the modern business environment. To remain zealous, businesses must employ the most effective methods and tools in human resources, project management, and overall business plan execution as competitors work to succeed as well. Advanced Methodologies and Technologies in Business Operations and Management provides emerging research on business tools such as employee engagement, payout policies, and financial investing to promote operational success. While highlighting the challenges facing modern organizations, readers will learn how corporate social responsibility and utilizing artificial intelligence improve a company’s culture and management. This book is an ideal resource for executives and managers, researchers, accountants, and financial investors seeking current research on business operations and management.

Food Authentication and Traceability Book

Food Authentication and Traceability


  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-19
  • Genre: Medical
  • Pages : 414
  • ISBN 10 : 9780128231975

DOWNLOAD BOOK
Food Authentication and Traceability Excerpt :

Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass spectrometry, hyperspectral and chemical imaging, molecular and DNA-based techniques, chemometrics and data mining algorithms, high-throughput sequencing, and non-targeted fingerprinting approaches and proteomics. Includes information on blockchain for food traceability analysis Discusses consumer preferences and perceptions regarding food traceability drivers and food fraud Presents approaches of authentication for food of animal origin and omics-based technologies

Beyond regulatory compliance     Seafood traceability benefits and success cases Book

Beyond regulatory compliance Seafood traceability benefits and success cases


  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release Date : 2020-06-01
  • Genre: Technology & Engineering
  • Pages : 52
  • ISBN 10 : 9789251328767

DOWNLOAD BOOK
Beyond regulatory compliance Seafood traceability benefits and success cases Excerpt :

Since the mid-1990s, traceability has become a popular concept in industrial logistics, regardless of the production regime and type of product. Implementing traceability systems across the food supply chain is seen as crucial for increasing food quality and safety, for optimizing production or for documenting sustainability. However, implementation of traceability systems in the seafood sector seems to be stagnating. Against this backdrop, the main objective of this study is to define and analyse in detail seafood traceability benefits related to regulatory compliance, supply chain management improvements, market access facilitation, and risk mitigation. To support this objective, the study collects and compiles policy incentives from governments and industry associations to encourage the establishment of company seafood traceability. In addition, this study updates information regarding existing traceability standards and norms serving various purposes in the seafood sector. Based on a thorough analysis of speciality literature and the extensive experience of the authors, this study formulates several recommendations that are relevant for a wide range of stakeholders in the seafood sector.

Encyclopedia of Information Science and Technology  Fourth Edition Book

Encyclopedia of Information Science and Technology Fourth Edition


  • Author : Khosrow-Pour, D.B.A., Mehdi
  • Publisher : IGI Global
  • Release Date : 2017-06-20
  • Genre: Computers
  • Pages : 8104
  • ISBN 10 : 9781522522560

DOWNLOAD BOOK
Encyclopedia of Information Science and Technology Fourth Edition Excerpt :

In recent years, our world has experienced a profound shift and progression in available computing and knowledge sharing innovations. These emerging advancements have developed at a rapid pace, disseminating into and affecting numerous aspects of contemporary society. This has created a pivotal need for an innovative compendium encompassing the latest trends, concepts, and issues surrounding this relevant discipline area. During the past 15 years, the Encyclopedia of Information Science and Technology has become recognized as one of the landmark sources of the latest knowledge and discoveries in this discipline. The Encyclopedia of Information Science and Technology, Fourth Edition is a 10-volume set which includes 705 original and previously unpublished research articles covering a full range of perspectives, applications, and techniques contributed by thousands of experts and researchers from around the globe. This authoritative encyclopedia is an all-encompassing, well-established reference source that is ideally designed to disseminate the most forward-thinking and diverse research findings. With critical perspectives on the impact of information science management and new technologies in modern settings, including but not limited to computer science, education, healthcare, government, engineering, business, and natural and physical sciences, it is a pivotal and relevant source of knowledge that will benefit every professional within the field of information science and technology and is an invaluable addition to every academic and corporate library.

Authenticity of Foods of Plant Origin Book

Authenticity of Foods of Plant Origin


  • Author : Konstantinos Kotsanopoulos
  • Publisher : CRC Press
  • Release Date : 2022-06-16
  • Genre: Science
  • Pages : 296
  • ISBN 10 : 9780429627668

DOWNLOAD BOOK
Authenticity of Foods of Plant Origin Excerpt :

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of techniques have been developed for the authentication of food and verifying its quality and associated claims. Foods of plant origin are the source of nutrients for billions of people around the globe. Due to the huge variety of plants, and the lack of visual characteristics as a result of processing, advanced techniques are required to detect adulteration. This book reviews the latest developments in the field of authenticity of foods of plant origin, examining concepts such as traceability, and how they are applied to facilitate the support of claims, as well as legislative requirements in the major economies around the world. The basic techniques used nowadays in verifying authenticity of these types of foods are reviewed and discussed, and their applications are summarized. The book also focuses on categories of foods most prone to adulteration attempts due to their characteristics, properties and production methods commonly followed, thus allowing the reader to more easily identify the chapter that is of interest in each case. The book will be of interest to food industrialists, chemists, quality control scientists and technologists, microbiologists, analytical chemists and food physical chemists within the food industry. It is also aimed at academicians who are interested in the authenticity of foods of plant origin and the advancements in the analytical fields that support relevant legal and marketing requirements.

Microbiology of Food Quality Book

Microbiology of Food Quality


  • Author : Elias Hakalehto
  • Publisher : Walter de Gruyter GmbH & Co KG
  • Release Date : 2021-12-06
  • Genre: Science
  • Pages : 187
  • ISBN 10 : 9783110724967

DOWNLOAD BOOK
Microbiology of Food Quality Excerpt :

With consumer awareness increasing, the importance of the environmental impact of everyday products such as food becomes a major factor for the customer. This awareness was increased with the COVID-19 pandemic. This book introduces green and sustainable food technology and its use during a pandemic. In addition, it covers current topics such as future food processing, methods of maintaining industrial hygiene and microbiological quality and safety

Minimally Processed Refrigerated Fruits and Vegetables Book

Minimally Processed Refrigerated Fruits and Vegetables


  • Author : Fatih Yildiz
  • Publisher : Springer
  • Release Date : 2017-05-11
  • Genre: Science
  • Pages : 774
  • ISBN 10 : 9781493970186

DOWNLOAD BOOK
Minimally Processed Refrigerated Fruits and Vegetables Excerpt :

The first edition of Minimally Processed and Refrigerated Fruits and Vegetables, edited by Robert C. Wiley and Fatih Yildiz, was published in 1994. At the time of publication, this was a new concept and was well-received by the scientific community. Minimally processed foods are whole plant tissues (the identity of the plant tissue is recognized by consumers), which may contain active enzymes, live tissues, and plant cells. These are some of the basics for the healthy food design. The overall function of these foods is to provide convenient (ready-to-serve, ready-to cook, free of any pesticides and contaminants),like-fresh products for food service and retail consumers. Minimally Processed and Refrigerated Foods (MPR) have been popular in many countries. The following are some of the advantages offered by MPR produce foods: 1. Ease of portion control in the food service industry 2. Lower transportation cost (all inedible portions of the produce are removed prior to transportation) 3. No waste is generated at the point of consumption 4. Utilization and recycling of the waste is much easier 5. Value-added new fruit and vegetable products and meal development is possible and easy 6. No requirement is needed for phytosanitary control during trade 7-No glycation end products formation during processing, 8.Degree of food processing is minimized for optimal health of human, the processing plant for MPR produce, which is not addressed in any other books on this topic, will be described in this second edition. Also, comparison of minimal processing technologies with other technologies was explained in the first publication and will be updated in this second edition. During the last 200 years the purpose of food processing was a-safety(sterilization, Pasteurization,1804 Nicholas Apert,Pasteur 1867), and b-prevention of deficiency diseases(Enrichments),but MPR foods provides a two new dimensions to food processing ; a-Prevention of chronic diseases(bioactive compounds) and b-O

Food Authentication Book

Food Authentication


  • Author : Raúl González-Domínguez
  • Publisher : MDPI
  • Release Date : 2020-04-15
  • Genre: Science
  • Pages : 182
  • ISBN 10 : 9783039287482

DOWNLOAD BOOK
Food Authentication Excerpt :

Multiple factors can directly influence the chemical composition of foods and, consequently, their organoleptic, nutritional, and bioactive properties, including their geographical origin, the variety or breed, as well as the conditions of cultivation, breeding, and/or feeding, among others. Therefore, there is a great interest in the development of accurate, robust, and high-throughput analytical methods to guarantee the authenticity and traceability of foods. For these purposes, a large number of sensorial, physical, and chemical approaches can be used, which must be normally combined with advanced statistical tools. In this vein, the aim of the Special Issue “Food Authentication: Techniques, Trends, and Emerging Approaches” is to gather original research papers and review articles focused on the development and application of analytical techniques and emerging approaches in food authentication. This Special Issue comprises 12 valuable scientific contributions, including one review article and 11 original research works, dealing with the authentication of foods with great commercial value, such as olive oil, Iberian ham, and fruits, among others.

Flour and Breads and Their Fortification in Health and Disease Prevention Book

Flour and Breads and Their Fortification in Health and Disease Prevention


  • Author : Victor R. Preedy
  • Publisher : Academic Press
  • Release Date : 2019-02-26
  • Genre: Health & Fitness
  • Pages : 515
  • ISBN 10 : 9780128146408

DOWNLOAD BOOK
Flour and Breads and Their Fortification in Health and Disease Prevention Excerpt :

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products. The book examines flour and bread related agents that affect metabolism and other health-related conditions, explores the impact of compositional differences between flours, including differences based on country of origin and processing technique, and includes methods for the analysis of flours and bread-related compounds in other foods. This revised, updated edition contains new research on diverse flours with an emphasis on nutrients and nutraceuticals as supplements, thus making this content a timely reference for both nutritionists and food scientists. Presents the healthful benefits of flours and flour products Guides the reader in identifying opportunities for improving health through the use of flour and fortified flour products Examines flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique