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Green Products in Food Safety

Green Products in Food Safety
Author: Bhanu Prakash
Publisher: Elsevier
Total Pages: 389
Release: 2023-03-09
Genre: Medical
ISBN: 0323955916
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Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products. This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals. Presents a systematic and in-depth understanding of recent scientific and technological advances related to green products and their application in food systems against biodeterioration agents Covers the basic and translational aspects related to the field of biopesticides and food loss by biodeterioration agents Links scientific and technological advancements to address existing limitations such as availability, cost-effectiveness, molecular mode of action, toxicity assessment, IPR, and more

Safety and Practice for Organic Food

Safety and Practice for Organic Food
Author: Debabrata Biswas
Publisher: Academic Press
Total Pages: 418
Release: 2019-06-06
Genre: Science
ISBN: 0128120614
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Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only or integrated crop-livestock farming, as well as the impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry. Discusses limitations in pre-harvest and post-harvest level practices with specific information on risk and bio-security of existing organic production systems Explores policies and guidelines for organic food production and future directions for safer and more sustainable management Presents microbial and other biological hazards at pre-harvest and post-harvest levels

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
Author: Joyce Boye
Publisher: Springer Science & Business Media
Total Pages: 684
Release: 2012-01-11
Genre: Technology & Engineering
ISBN: 146141587X
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This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.

Green Food Processing Techniques

Green Food Processing Techniques
Author: Farid Chemat
Publisher: Academic Press
Total Pages: 586
Release: 2019-07-26
Genre: Technology & Engineering
ISBN: 0128154438
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Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Environmental Sustainability in the Food Industry

Environmental Sustainability in the Food Industry
Author: Bharat Kapoor
Publisher: CRC Press
Total Pages: 173
Release: 2022-12-07
Genre: Nature
ISBN: 1000788334
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Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspective delves into the effect of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in food industry, and the maintenance of ecological sustainability. The book presents eco-friendly approaches to reducing the impacts of food processing on the environment and to promoting sustainable development. The focus of this text is how to implement green practices in the food industry to reduce the negative impacts of food processing on the ecosystem, as well as to improve food quality for better human health and nutrition. The text also explains the food industry’s focus on sustainable aspects in resource conservation and reduction of energy consumption. Key Features: Describes the contribution of the food industry sector on human health and nutrition Covers eco-friendly approaches to reducing negative impacts of food processing on the environment Discusses the uses of advanced techniques such as nanotechnology, non-thermal techniques, and more to improve food processing The book highlights details related to the food industry and environmental issues. It is a great resource for students, researchers, and professionals alike, as well as anyone with an interest in green paths to food quality and nutrition.

Sustainable Food Systems (Volume II)

Sustainable Food Systems (Volume II)
Author: Monika Thakur
Publisher: Springer Nature
Total Pages: 441
Release: 2023-11-28
Genre: Technology & Engineering
ISBN: 3031460464
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Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The book addresses both the theoretical and applied aspects of sustainable food diverse food systems. This concept of Sustainable Food System under SDG Goals is such a vast concept that, it has been impossible to highlight all the concepts in one volume. Therefore, the Editor have compiled this voluminous, comprehensive and compendious approach as balanced and organized structure of work as: Sustainable Food System Volume I & II. A Sustainable Food System (SFS) is a comprehensive food system and Volume II targets the Novel Sustainable Green Food Processing Technologies, Circular Strategies for Recovery & Valorization and the overall sustainable techniques for Food Safety & Food Diversity. The book has a very comprehensive outline, divided in 3 major sections and further 20 different chapters. All chapters in different sections will be written by key scientists with diverse backgrounds in either industry / R&D / academia, and will provide an update on emerging ideas and sustainable technologies as well as vision for the future. The Section 5: Novel Sustainable Green Food Processing Technologies primarily focusing on the novel green different food processing technologies in different food categories. The Section 6: Circular Strategies for Recovery & Valorization, deals with different circular strategies for valorization of the food products. The Section 7: Sustainable Techniques for Food Safety & Food Diversity, will cover the food safety trends and food diversities nationally & internationally.

Sustainable Food Supply Chains

Sustainable Food Supply Chains
Author: Riccardo Accorsi
Publisher: Academic Press
Total Pages: 394
Release: 2019-06-12
Genre: Technology & Engineering
ISBN: 0128134127
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Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies provides integrated and practicable solutions that aid planners and entrepreneurs in the design and optimization of food production-distribution systems and operations and drives change toward sustainable food ecosystems. With synthesized coverage of the academic literature, this book integrates the quantitative models and tools that address each step of food supply chain operations to provide readers with easy access to support-decision quantitative and practicable methods. Broken into three parts, the book begins with an introduction and problem statement. The second part presents quantitative models and tools as an integrated framework for the food supply chain system and operations design. The book concludes with the presentation of case studies and applications focused on specific food chains. Sustainable Food Supply Chains: Planning, Design, and Control through Interdisciplinary Methodologies will be an indispensable resource for food scientists, practitioners and graduate students studying food systems and other related disciplines. Contains quantitative models and tools that address the interconnected areas of the food supply chain Synthesizes academic literature related to sustainable food supply chains Deals with interdisciplinary fields of research (Industrial Systems Engineering, Food Science, Packaging Science, Decision Science, Logistics and Facility Management, Supply Chain Management, Agriculture and Land-use Planning) that dominate food supply chain systems and operations Includes case studies and applications

Food Safety in China

Food Safety in China
Author: Linhai Wu
Publisher: CRC Press
Total Pages: 388
Release: 2014-07-29
Genre: Technology & Engineering
ISBN: 148221833X
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China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns. Explores Involvement in Stages The book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically China's food safety situation in 2011. This book addresses: Food production and processing Food transportation Food consumption Environment and consumer awareness of food safety Efforts and technical means of the government in food regulation Social responsibility of food producers and traders, and moral traits and professional qualities of employees Rationality, effectiveness, and operability of the technical specifications in production, processing, circulation, and consumption Food Safety in China: A Comprehensive Review provides an assessment of the actual state and future trends of the food safety risk in China. This text is an ideal resource for food product developers, regulators and government researchers, regulatory agencies, policy makers, and policy analysts as well as universities, colleges, researchers, students, investors, importers, exporters, and manufacturers of food.