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Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
  • Author : V. Prakash
  • Publsiher : Academic Press
  • Release : 25 November 2015
  • ISBN : 012800620X
  • Pages : 536 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKRegulating Safety of Traditional and Ethnic Foods

Summary:
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards


Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
  • Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
  • Publisher : Academic Press
  • Release : 25 November 2015
GET THIS BOOKRegulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional

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Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries
  • Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
  • Publisher : Academic Press
  • Release : 18 September 2018
GET THIS BOOKNutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how

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Nutritional and Health Aspects of Food in Western Europe

Nutritional and Health Aspects of Food in Western Europe
  • Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
  • Publisher : Academic Press
  • Release : 14 October 2019
GET THIS BOOKNutritional and Health Aspects of Food in Western Europe

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and

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Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries
  • Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
  • Publisher : Academic Press
  • Release : 02 March 2020
GET THIS BOOKNutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international

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Nutritional and Health Aspects of Food in Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe
  • Author : Tetiana Golikova,Diana Bogueva,Mark Shamtsyan,Ida Jakobsone,Maris Jakobsons
  • Publisher : Academic Press
  • Release : 19 September 2021
GET THIS BOOKNutritional and Health Aspects of Food in Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to

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Trends in Fish Processing Technologies

Trends in Fish Processing Technologies
  • Author : Daniela Borda,Anca I. Nicolau,Peter Raspor
  • Publisher : CRC Press
  • Release : 30 October 2017
GET THIS BOOKTrends in Fish Processing Technologies

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high

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Food Safety in the Middle East

Food Safety in the Middle East
  • Author : Ioannis Savvaidis,Tareq Osaili
  • Publisher : Academic Press
  • Release : 13 December 2021
GET THIS BOOKFood Safety in the Middle East

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature

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Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans
  • Author : Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
  • Publisher : Academic Press
  • Release : 21 May 2021
GET THIS BOOKNutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote

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Herbal Medicines

Herbal Medicines
  • Author : Hifzur Siddique,Maryam Sarwat
  • Publisher : Academic Press
  • Release : 14 February 2022
GET THIS BOOKHerbal Medicines

Herbal Medicines: A Boon for Healthy Human Life provides a comprehensive overview of the role of herbal medicines for treating a broad variety of human diseases, from neurological disorders to cancer and major disorders such as infectious diseases, metabolic disorders, and more. Each chapter summarizes the current state and future direction of the use of herbal medicines against multiple diseases from a translational point-of-view, making this reference a valuable source of information for a large audience, including researchers and healthcare

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Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing
  • Author : Muhammad Siddiq,Mark A. Uebersax
  • Publisher : John Wiley & Sons
  • Release : 14 February 2018
GET THIS BOOKHandbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing

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Food as Medicine

Food as Medicine
  • Author : Maurice M. Iwu
  • Publisher : CRC Press
  • Release : 25 November 2016
GET THIS BOOKFood as Medicine

This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.

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Water Activity in Foods

Water Activity in Foods
  • Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
  • Publisher : John Wiley & Sons
  • Release : 12 May 2020
GET THIS BOOKWater Activity in Foods

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and

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Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods
  • Author : Jafar Milani
  • Publisher : BoD – Books on Demand
  • Release : 20 March 2019
GET THIS BOOKSome New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a

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Intermittent and Nonstationary Drying Technologies

Intermittent and Nonstationary Drying Technologies
  • Author : Azharul Karim,Chung-Lim Law
  • Publisher : CRC Press
  • Release : 18 September 2017
GET THIS BOOKIntermittent and Nonstationary Drying Technologies

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality. It discusses such topics as periodic drying, conventional and intermittent food drying processes and food quality, relationship among intermittency of drying, microstructural changes, and food quality, microwave assisted pulsed fluidized and spouted bed drying, and cellular level water distribution. Aimed at food engineers,

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African Fermented Food Products - New Trends

African Fermented Food Products - New Trends
  • Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
  • Publisher : Springer Nature
  • Release : 27 May 2022
GET THIS BOOKAfrican Fermented Food Products - New Trends

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as

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