بهینه‌سازی محصولات غذایی برای کنترل کیفیت و ایمنی: فرآیند، پایش و استانداردها

This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that 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; hence, the volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwaveassisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more. Cover Half Title Title Page Copyright Page About the Editors Contents Contributors Abbreviations Preface 1. Transformation of Phosphorus in Soils of Agroecosystems in Long-Term Experiments: Sustainability Challenges of Phosphorus and Food 2. The Content of Exchange Potassium in Soil with Prolonged Application of Fertilizers: Impact of Soil on Food Safety 3. Foodborne Pathogenic Anaerobes 4. Microwave-Assisted Extraction of Phenolic Compounds from Ceylon Olive (Elaeocarpus serratus) 5. Surfactant-Mediated Ultrasound-Assisted Extraction of Phenolic Compounds from Musa balbisiana Bracts: Kinetic Study and Phytochemical Profiling 6. Current Prospects of Bio-Based Nanostructured Materials in Food Safety and Preservation 7. Campylobacteriosis: Emerging Foodborne Zoonosis 8. Enzymatic Modification of Ferulic Acid Content in Arabinoxylans from Maize Distillers Grains: Effect on Gels Rheology 9. Stability and Quality of Fruit Juices Incorporated with Probiotic Lactobacilli 10. Enthalpy-Entropy Compensation and Adsorption Characteristics of Legumes Using ANN Modeling 11. Enzymatic Production of Chito-Oligosaccharides and D-glucosamine by Fungal Chitosanases from Aspergillus spp.: A Review 12. Isomaltulose: The Next Sweetener, A Quick Review 13. Going Through Pulsed Electric Field Technology for Food Processing: Assessment of Progress and Achievements 14. Security and Biodisponibility of Derivatives from Medicinal Plants in Food Consumption 15. Dough Viscoelasticity of the Bread-Making Process Using Dynamic Oscillation Method: A Review 16. Physicochemical Characteristics and Gelling Properties of Arabinoxylans Recovered from Maize Wastewater: Effect of Lime Soaking Time During Nixtamalization Index "This book, Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards, discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. After the rapid development of many economies, quality standards have focused on consumer demands for safe food and beverage. The book considers that 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 volume emphasizes the interrelationship between these areas and their equal importance in food production. With chapters from researchers from around the world, this book looks at critically important advances and topics in technology that has become indispensable in controlling hazards in the modern food industry. The varied topics include the role of mineral content of soils in food safety, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and more. This volume is a valuable research-oriented reference for professionals and advanced students in food processing, as well as for those working in fields that service, regulate, or otherwise interface with the food industry"-- Provided by publisher