Food Safety Chemistry Book

Food Safety Chemistry


  • Author : Liangli (Lucy) Yu
  • Publisher : CRC Press
  • Release Date : 2014-10-28
  • Genre: Technology & Engineering
  • Pages : 344
  • ISBN 10 : 9781466597952

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Food Safety Chemistry Excerpt :

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Chemical Food Safety Book

Chemical Food Safety


  • Author : Leon Brimer
  • Publisher : CABI
  • Release Date : 2011
  • Genre: Technology & Engineering
  • Pages : 287
  • ISBN 10 : 9781845936761

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Chemical Food Safety Excerpt :

Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

The Food Safety Hazard Guidebook Book

The Food Safety Hazard Guidebook


  • Author : Richard Lawley
  • Publisher : Royal Society of Chemistry
  • Release Date : 2008
  • Genre: Science
  • Pages : 422
  • ISBN 10 : 9780854044603

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The Food Safety Hazard Guidebook Excerpt :

This book provides a concise, accessible and affordable source of reference covering a wide range of known and emerging food safety hazards, both biological and chemical.

Chemical Food Safety and Health Book

Chemical Food Safety and Health


  • Author : Zuzana Ciesarova
  • Publisher : Nova Science Pub Incorporated
  • Release Date : 2013-01-01
  • Genre: Social Science
  • Pages : 227
  • ISBN 10 : 1629483397

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Chemical Food Safety and Health Excerpt :

The best way to avoid food-borne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only food-borne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by micro-organisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease. Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analysing and controlling all critical points to keep hazards at acceptable levels.

Case Studies in Food Safety and Authenticity Book

Case Studies in Food Safety and Authenticity


  • Author : Jeffrey Hoorfar
  • Publisher : Elsevier
  • Release Date : 2012-06-25
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9780857096937

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Case Studies in Food Safety and Authenticity Excerpt :

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity. With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Chemistry and Safety of Acrylamide in Food Book

Chemistry and Safety of Acrylamide in Food


  • Author : Mendel Friedman
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-07-18
  • Genre: Technology & Engineering
  • Pages : 466
  • ISBN 10 : 9780387249803

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Chemistry and Safety of Acrylamide in Food Excerpt :

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.

Food Safety Book

Food Safety


  • Author : Ian C. Shaw
  • Publisher : John Wiley & Sons
  • Release Date : 2018-01-09
  • Genre: Technology & Engineering
  • Pages : 568
  • ISBN 10 : 9781119133681

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Food Safety Excerpt :

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

Food Safety and Food Quality Book
Score: 4
From 2 Ratings

Food Safety and Food Quality


  • Author : Ronald E. Hester
  • Publisher : Royal Society of Chemistry
  • Release Date : 2001
  • Genre: Health & Fitness
  • Pages : 166
  • ISBN 10 : 0854042709

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Food Safety and Food Quality Excerpt :

The quality and safety of the food we eat is discussed in this book, which brings together experts to present overviews on a wide range of topics including GM crops; hazardous micro-organisms such as E. coli; the BSE/CJD problem; and cancer-causing chemicals, both natural and synthetic.

Food Frying Book

Food Frying


  • Author : Alam Zeb
  • Publisher : John Wiley & Sons
  • Release Date : 2019-01-10
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 9781119468486

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Food Frying Excerpt :

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Advanced Mass Spectrometry for Food Safety and Quality Book

Advanced Mass Spectrometry for Food Safety and Quality


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2015-05-08
  • Genre: Science
  • Pages : 734
  • ISBN 10 : 9780444633927

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Advanced Mass Spectrometry for Food Safety and Quality Excerpt :

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery. Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality. Presents critical applications for a sustainable, affordable and safe food supply Covers emerging problems in food safety and quality with many specific examples. Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation Provides the most recent data on the important topic of food safety and quality

Food Chemical Safety Book

Food Chemical Safety


  • Author : David H. Watson
  • Publisher : CRC Press
  • Release Date : 2002-03-05
  • Genre: Technology & Engineering
  • Pages : 308
  • ISBN 10 : 0849312116

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Food Chemical Safety Excerpt :

Food Chemical Safety: Additives provides an authoritative survey of current developments in regulation, research, and best practices in the management of chemicals in food. Some topics include analytical methods and instrumentation for detecting chemicals in food, international regulation of additives in food, and flavourings, colourings, sweeteners, enzymes, and solvents.

Handbook of Research on Emerging Developments and Environmental Impacts of Ecological Chemistry Book

Handbook of Research on Emerging Developments and Environmental Impacts of Ecological Chemistry


  • Author : Duca, Gheorghe
  • Publisher : IGI Global
  • Release Date : 2019-12-06
  • Genre: Technology & Engineering
  • Pages : 649
  • ISBN 10 : 9781799812432

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Handbook of Research on Emerging Developments and Environmental Impacts of Ecological Chemistry Excerpt :

Pollution has been a developing problem for quite some time in the modern world, and it is no secret how these chemicals negatively affect the environment. With these contaminants penetrating the earth’s water supply, affecting weather patterns, and threatening human health, it is critical to study the interaction between commercially produced chemicals and the overall ecosystem. Understanding the nature of these pollutants, the extent in which they are harmful to humans, and quantifying the total risks are a necessity in protecting the future of our world. TheHandbook of Research on Emerging Developments and Environmental Impacts of Ecological Chemistry is an essential reference source that discusses the process of chemical contributions and their behavior within the environment. Featuring research on topics such as organic pollution, biochemical technology, and food quality assurance, this book is ideally designed for environmental professionals, researchers, scientists, graduate students, academicians, and policymakers seeking coverage on the main concerns, approaches, and solutions of ecological chemistry in the environment.

Sensing Techniques for Food Safety and Quality Control Book

Sensing Techniques for Food Safety and Quality Control


  • Author : Xiaonan Lu
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-07-14
  • Genre: Science
  • Pages : 382
  • ISBN 10 : 9781782626640

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Sensing Techniques for Food Safety and Quality Control Excerpt :

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology. In addition, the prospective and future trends for each topic are covered in each chapter. The editor and contributors are all experts in designing and constructing different types of sensors in food analysis, mainly focusing on the determination of food safety and quality. Sensors, as a new generation of detection technique, have many advantages and the application of sensors in food analysis will continue to grow in the next decades. However, until now, there has been no book providing the detailed characterization and summary of sensors in food safety and quality analysis that this book provides. It is vital reading for academic researchers and practising professionals in Food Science, Agricultural Engineering, Biological Systems Engineering, Food Safety, Food Quality and Food Analysis who are using sensors in their work.

Chemistry and Hygiene of Food Additives Book

Chemistry and Hygiene of Food Additives


  • Author : Pasqualina Laganà
  • Publisher : Springer
  • Release Date : 2017-05-03
  • Genre: Technology & Engineering
  • Pages : 46
  • ISBN 10 : 9783319570426

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Chemistry and Hygiene of Food Additives Excerpt :

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Food Safety and Human Health Book

Food Safety and Human Health


  • Author : Ram Lakhan Singh
  • Publisher : Academic Press
  • Release Date : 2019-07-30
  • Genre: Medical
  • Pages : 402
  • ISBN 10 : 9780128163344

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Food Safety and Human Health Excerpt :

Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available