Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards

This book discusses food quality and safety standards that are critically important for both developed and developing economies, with a focus on consumer safety. It emphasizes the interrelationship between microbiology, chemistry, standards and regulations, and risk management in addressing issues such as bacterial pathogens, chemical contaminants, natural toxicants, additive safety, and allergens. Chapters from researchers around the world explore advances and topics in technology that are indispensable in controlling hazards in the modern food industry, including the role of mineral content of soils, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, and enzymatic modification of ferulic acid content.

Format: Paperback / softback
Length: 420 pages
Publication date: 01 July 2022
Publisher: Apple Academic Press Inc.

This comprehensive new book delves into the realm of food quality and safety standards, which hold immense significance for both developed and developing economies. Consumer safety stands as a paramount concern in the management of food supply chains, and the editors recognize that food safety is a multifaceted and intricate issue. They employ microbiology, chemistry, standards, and regulations, along with risk management, to address a wide range of concerns, including bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. Consequently, the volume underscores the interconnectedness of these areas and their equal importance in the production of safe and wholesome food.

The book features chapters contributed by renowned researchers from across the globe, providing a global perspective on critical advancements and topics in technology that have become indispensable in mitigating hazards within the modern food industry. The diverse range of topics covered includes the role of soil mineral content in food safety, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and many more.

By examining these diverse subjects, the book offers valuable insights into the latest developments and strategies employed to ensure the safety and integrity of our food supply. It serves as a valuable resource for professionals, researchers, policymakers, and stakeholders involved in the food industry, helping them stay abreast of the latest trends and best practices in food quality and safety.

Weight: 780g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774639122