|
Showing 1 - 4 of
4 matches in All Departments
This book discusses the scope and limitations of the antimicrobial
and antioxidant properties of foods as medicines or medicinal
coadjuvants in traditional Indian herbal therapies. The first
chapter introduces readers to the relevance of the Ayurveda system,
its holistic classification approach, applications of selected
herbs and the demonstrable efficacy of herbal extracts in terms of
antimicrobial susceptibility. In turn, the second chapter discusses
the antimicrobial properties and kinetic mechanisms of inhibition
ascribed to selected vegetable extracts. The third chapter
addresses the antioxidant power of phenolic compounds from
vegetable products and herbal extracts. The book closes with a
review of natural antioxidant agents' role in the treatment of
metabolic disorders. Written from an Indian perspective, this book
unravels the chemistry of the traditional Indian diet and its
impact on health. Further, it can serve as a reference for other
traditional products with similar health claims.
This book presents the concept of food sharing from a European
perspective, and provides a concise analysis of its safety
implications and the chemical properties of recovered foods. In our
modern world, 33% of the total food produced is lost each year,
with serious economic, environmental and social consequences. Food
worth approximately 1 trillion USD is wasted per year, and it is
estimated that this wasted food could feed more than 3.4 billion
people. Considering that 1/10 of the global population still does
not have enough money for basic needs, and in view of the impact of
consumer behaviour, food retailers and industry in food waste, food
sharing appears to be an attractive solution, and several
communities have recently been created with the main goal of saving
food and giving it to those in need. Despite the positive impact of
food sharing, it also raises concerns since recovered foods are
subject to spoilage, decay and irreversible chemical-physical
transformations. In this book, the authors explore the current
situation and the regulatory definition of food sharing in various
European countries, presenting the German experience in the city of
Magdeburg, where food-sharing networks have been implemented. They
also discuss the chemical and safety evaluations of durable foods,
and provide a simulation of food waste by comparing a food product
with the same food produced with re-worked and still edible raw
materials (recovered foods).
This Brief reviews thermal processes in the food industry -
pasteurization, sterilization, UHT processes, and others. It
evaluates the effects on a chemical level and possible failures
from a safety viewpoint, and discusses in how far the effects can
be predicted. In addition, historical preservation techniques -
smoking, addition of natural additives, irradiation, etc. - are
compared with current industrial systems, like fermentation,
irradiation, addition of food-grade chemicals. The Brief critically
discusses storage protocols - cooling, freezing, etc. - and packing
systems (modified atmosphere technology, active and intelligent
packaging). Can undesired chemical effects on the food products be
predicted? This Brief elucidates on this important question. On
that basis, new challenges, that currently arise in the food
sector, can be approached.
This Brief discusses aspects of the increasingly complex production
of legal and reliable food products of non-animal origin. It
introduces to the Food Safety Modernization Act (FSMA) in the USA
(from January 2011), which requires the food industry to follow
risk-based approaches with stronger self-regulation of food safety
through measures such as the foreign supplier verification programs
(FSVPs). The Brief addresses important chemical hazards of
vegetable products: their peculiar microbial ecology, that can
become responsible for the occurrence of specific foodborne disease
outbreaks, and the chemistry of the involved neurotoxins and other
dangerous molecules, that can potentially lead to lethal
pathological reactions. Finally, the Brief also critically
discusses the technology of ready-to-eat vegetable products and
chemical and physical modifications used for packed products
(respiration of vegetables, colorimetric modifications, etc.).
|
|