Overview
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.
Full Product Details
Author: Juan Carlos Contreras-Esquivel (Universidad Autonoma de Coahuila, Mexico) ,
Laxmikant S. Badwaik (Tezpur University, India) ,
Porteen Kannan (Tamil Nadu University, India) ,
A. K. Haghi
Publisher: Apple Academic Press Inc.
Imprint: Apple Academic Press Inc.
Weight: 0.860kg
ISBN: 9781771888790
ISBN 10: 1771888792
Pages: 420
Publication Date: 26 November 2020
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: Manufactured on demand
We will order this item for you from a manufactured on demand supplier.
Author Information
Juan Carlos Contreras-Esquivel, PhD, is Professor and Head of the Laboratory of Applied Glycobiotechnology at the Food Research Department, School of Chemistry, the University of Coahuila, Mexico. His research interests are mainly applied glycoltechnology for polysaccharide extraction by using ecofriendly technologies (enzymatic, microwave, pulsed electric field, ultrasonic), and oligosaccharide production by degradative or biosynthetic routes. Laxmikant S. Badwaik, PhD, is Associate Professor of the Department of Food Engineering and Technology at Tezpur University, Assam, India. He is also serving as Deputy Director of the National Accreditation Board for Testing and Calibration Laboratories-accredited Food Quality Control Laboratory of Tezpur University, Tezpur. He has published more than 25 research articles and chapters in various journals and books and also edited one book, Innovations in Food Processing Technology. Porteen Kannan, PhD, is an Assistant Professor in the Department of Veterinary Public Health at Madras Veterinary College, Tamil Nadu Veterinary and Animal Sciences University, India. The research activities of Dr. Kannan include food safety and anti-microbial resistance. He performed his postdoctoral studies at the US Department of Agriculture, Maryland, USA, with a specialization in foodborne pathogens. He has published his work in both national and international journals. A. K. Haghi, PhD, is the author and editor of over 200 books, as well as over 1000 published papers. He has received several grants, consulted for major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. He is also a member of the Canadian Research and Development Center of Sciences and Cultures.
