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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Health and Safety Aspects of Food Processing Technologies (Paperback, 1st ed. 2019)
Loot Price: R5,542
Discovery Miles 55 420
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Health and Safety Aspects of Food Processing Technologies (Paperback, 1st ed. 2019)
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Food processing is expected to affect content, activity and
bioavailability of nutrients; the health-promoting capacity of food
products depends on their processing history. Traditional
technologies, such as the use of antimicrobials and thermal
processing, are efficient in increasing nutritional value to an
extent, though they may not be effective at addressing food safety,
particularly when it comes to maintaining the food's molecular
structure. Modern food processing plants improve the quality of
life for people with allergies, diabetics, and others who cannot
consume some common food elements. Food processing can also add
extra nutrients, such as vitamins. Processed foods are often less
susceptible to early spoilage than fresh foods and are better
suited for long-distance transportation from the source to the
consumer. However, food processing can also decrease the
nutritional value of foods and introduce hazards not encountered
with naturally occurring products. Processed foods often include
food additives, such as flavourings and texture-enhancing agents,
which may have little or no nutritive value, and may in fact be
unhealthy. This book deals with the subject of food processing in a
unique way, providing an overview not only of current techniques in
food processing and preservation (i.e., dairy, meat, cereal,
vegetables, fruits and juice processing, etc.) but also the health
and safety aspects: food technologies that improve nutritional
quality of foods, functional foods, and nanotechnology in the food
and agriculture industry. The text also looks into the future by
defining current bottlenecks and future research goals. This work
will serve as a ready reference for the subject matter to students
and researchers alike.
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