Overview

The food industry has been significantly impacted by technological advancements, resulting in a heightened focus on food safety and quality. Ensuring the safety and quality of food products is an enormous undertaking that requires extensive expertise from food technologists and a strong commitment from the food industry as a whole. This book presents an innovative approach to addressing these issues by providing a comprehensive overview of the latest technologies used to guarantee the safety and quality of a wide range of food products. The chapters cover topics such as oil and water quality, sensory analysis using fuzzy logic, hazards and their detection in milk, meat, fish, and various agricultural products, and more. Additionally, the book highlights emerging technologies for non-destructive quality analysis and practical approaches to ensuring safety and quality in the milling and baking industries. The book also provides a detailed overview of the regulatory norms that promote export and features a comprehensive sketch of HACCP protocols relevant to different food industries. The authors, who have an enriching academic background and proven experience, have contributed significantly to the books promise of being a robust resource for promoting a healthy society.

Full Product Details

Author:   K.P. Sudheer & Bindu Lakshmanan
Publisher:   New India Publishing Agency
Imprint:   New India Publishing Agency
Dimensions:   Width: 3.80cm , Height: 22.90cm , Length: 15.20cm
Weight:   1.240kg
ISBN:  

9789389907100

ISBN 10:   9389907101
Pages:   568
Publication Date:   26 September 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1. Assurance Safety and Quality- General Guidelines 2. Nondestructive Quality Analysis 3. Analytical Updates in Safety and Quality of Processed Food Products 4. Biosensors in Food Industry 5. Fuzzy Logic: An Advanced Tool for Sensory Evaluation 6. Quality of Food Grains and Their Analysis 7. Water Hygiene: An Overview of Safety and Quality Guidelines 8. Processed Fruits and Vegetables: An Insight into Safety and Quality 9. Safety and Quality Aspects of Tropical Tuber Crops 10. Safety and Quality Control of Plantation Crops 11. HACCP in Pepper Industry 12. Food Safety in Milk Supply Chain 13. Biological and Chemical Hazards in Meat and Meat Products 14. GMP and HACCP Protocol for Safe Meat Production 15. Safety and Quality Issues in Fresh and Processed Fish 16. Safety and Quality in Milling Industry 17. Safety and Quality in Baking and Confectionery Industry 18. Safety and Quality in Oils and Fats Industry 19. Role of Regulatory Bodies in Food Safety

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Author Information

K.P. Sudheer, (ICAR National Fellow), Associate Director of Research, Kerala Agricultural University, Thrissur, Kerala- 680 656, India. Bindu Lakshmanan, Associate Professor, Department of Veterinary Parasitology College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Thrissur, Kerala- 680 651, India.

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