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Regulating safety of traditional and ethnic foods /
This work, 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 parametres for these foods without reducing their cultu...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press is an imprint Elsevier,
[2016]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright Page; Contents; List of Contributors; Prologue; Foreword; Preface; Chapter 1
- Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and R ... ; 1.1
- New approaches for understanding traditional foods; 1.2
- R & D and understanding traditional foods; 1.3
- Knowledge platform of traditional foods: leveraging an integrated approach; 1.4
- Science, regulation, and the global harmonization initiative approach; Acknowledgments; Chapter 2
- Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition.
- 2.1
- Introduction2.2
- Water activity, stability, and quality of foods; 2.3
- Water activity and microbial growth; 2.4
- Drying; 2.4.1
- Main technologic aspects and quality of foods; 2.4.2
- Drying and safety aspects; 2.5
- Smoking; 2.5.1
- Smoking technologies and quality of foods; 2.5.2
- Smoking and safety aspects; 2.6
- Salting; 2.6.1
- Salting technologies and food quality; 2.6.2
- Salting and safety aspects; 2.7
- The use of sugars; 2.7.1
- Use of sugars and safety of foods; 2.8
- Combined methods for food preservation based on water activity control.
- 2.8.1
- Combined technologies and safety aspectsReferences; Chapter 3
- Typical Traditional Processes: Cooking and Frying; 3.1
- Traditional cooking procedures; 3.2
- Dry cooking; 3.2.1
- Convection oven cooking; 3.2.2
- Grilling; 3.2.2.1
- Heterocyclic amines (HCAs); 3.2.2.2
- Polycyclic aromatic hydrocarbons (PAHs); 3.2.3
- Microwave cooking; 3.3
- Wet cooking traditional procedures; 3.3.1
- Steamer cooking; 3.3.2
- Ascorbic acid retention in vegetables during cooking procedures.
- 3.3.3
- Pytochemical (i.e., ascorbic acid, carotenoids, polyphenols, chlorophylls) retention during cooking procedures3.3.4
- Markers of meat cooked quality; 3.4
- Traditional frying procedures; 3.4.1
- Introduction; 3.5
- Nutritional impact of cooking and frying; 3.5.1
- Potential risks and undesirable side effects in cooking procedures (Food and Agriculture Organization of the United ... ; 3.5.1.1
- Oxidation of fats; 3.5.1.2
- Potential carcinogenic effects; 3.5.1.3
- Other potential risks; 3.5.1.3.1
- Bovine spongiform encephalopathy (BSE); References; Chapter 4
- Safety of Meat and Poultry.
- 4.1
- Description and origin of meat and poultry4.2
- History of meat and poultry products; 4.3
- Public health risks; 4.4
- Traditional methods of meat and poultry preservation; 4.4.1
- Cooking; 4.4.2
- Canning; 4.4.2.1
- Drying meat; 4.4.2.2
- Curing; 4.4.2.3
- Smoking; 4.4.2.4
- Fermentation; 4.5
- Epidemiology; 4.5.1
- Campylobacter; 4.5.2
- Salmonella spp.; 4.5.3
- Clostridium perfringens; 4.5.4
- Escherichia coli; 4.5.5
- Listeria monocytogenes; 4.5.6
- Yersinia enterocolitica; 4.5.7
- Emerging pathogens; 4.6
- Local and global regulatory status; 4.7
- Future trends and expectations.
- 4.8
- Conclusions.