Regulating Safety of Traditional and Ethnic Foods

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  • Author : V. Prakash
  • Publisher : Academic Press
  • Pages : 536 pages
  • ISBN : 012800620X
  • Rating : /5 from reviews
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Download or Read online Regulating Safety of Traditional and Ethnic Foods full in PDF, ePub and kindle. this book written by V. Prakash and published by Academic Press which was released on 25 November 2015 with total page 536 pages. We cannot guarantee that Regulating Safety of Traditional and Ethnic Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Regulating Safety of Traditional and Ethnic Foods, 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 parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
  • Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
  • Publisher : Academic Press
  • Release : 25 November 2015
GET THIS BOOK Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods, 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 parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional

Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries
  • Author : Veslemøy Andersen,Eirin Bar,Gun Wirtanen
  • Publisher : Academic Press
  • Release : 18 September 2018
GET THIS BOOK Nutritional and Health Aspects of Food in Nordic Countries

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands). The book addresses the history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, readers will find local and international regulations and suggestions on how

Hybridization of Food Governance

Hybridization of Food Governance
  • Author : Paul Verbruggen,Hetty Havinga
  • Publisher : Edward Elgar Publishing
  • Release : 28 April 2017
GET THIS BOOK Hybridization of Food Governance

Modern food governance is increasingly hybrid, involving not only government, but also industry and civil society actors. This book analyzes the unfolding interplay between public and private actors in global and local food governance. How are responsibilities and risks allocated in hybrid governance arrangements, how is legitimacy ensured, and what effects do these arrangements have on industry or government practices? The expert contributors draw on law, economics, political science and sociology to discuss these questions through rich empirical cases.

Food Safety in the Middle East

Food Safety in the Middle East
  • Author : Ioannis Savvaidis,Tareq Osaili
  • Publisher : Academic Press
  • Release : 13 December 2021
GET THIS BOOK Food Safety in the Middle East

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature

Nutritional and Health Aspects of Food in Western Europe

Nutritional and Health Aspects of Food in Western Europe
  • Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
  • Publisher : Academic Press
  • Release : 14 October 2019
GET THIS BOOK Nutritional and Health Aspects of Food in Western Europe

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and

Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries
  • Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
  • Publisher : Academic Press
  • Release : 02 March 2020
GET THIS BOOK Nutritional and Health Aspects of Food in South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international

Nutritional and Health Aspects of Food in Eastern Europe

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  • Author : Tetiana Golikova,Diana Bogueva,Mark Shamtsyan,Ida Jakobsone,Maris Jakobsons
  • Publisher : Academic Press
  • Release : 19 September 2021
GET THIS BOOK Nutritional and Health Aspects of Food in Eastern Europe

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania. The book addresses history of use, origin, composition and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations, while also providing suggestions on how to harmonize these regulations to

The functional field of food law

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  • Publisher : Wageningen Academic Publishers
  • Release : 26 March 2019
GET THIS BOOK The functional field of food law

Two worlds that in academia remain largely separated are brought together in this book in a unique way; the world of food safety law and the world of the right to food. Key features include: (1) an up to date reflection of the status quo on food law related research written by those who are at the forefront of research in the functional field of food law; (2) a collection of contributions from all continents of the world; and (3) covering human rights,

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  • Author : Daniela Borda,Anca I. Nicolau,Peter Raspor
  • Publisher : CRC Press
  • Release : 30 October 2017
GET THIS BOOK Trends in Fish Processing Technologies

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry. It details the advances in fish processing, including high

Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans
  • Author : Alina-Ioana Gostin,Diana Bogueva,Vladimir Kakurinov
  • Publisher : Academic Press
  • Release : 21 May 2021
GET THIS BOOK Nutritional and Health Aspects of Food in the Balkans

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans. Beginning with the eating habits in Balkans, this book unfolds the history of use, origin, compositions and preparation, ingredient origin, nutritional aspects, and the effects on health for various foods and food products of the region. Nutritional and Health Aspects of Food in the Balkans also addresses local and international regulations and provides suggestions on how to harmonize these regulations to promote

Food as Medicine

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  • Author : Maurice M. Iwu
  • Publisher : CRC Press
  • Release : 25 November 2016
GET THIS BOOK Food as Medicine

This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance, mental acuity, sleep-supporting, metabolic syndrome, antioxidant, and unsaturated fats. Plant description, botanical names and synonyms, plant part used, habitat and distribution, folk use, nutritional content, and chemistry are all fully detailed. The book highlights indigenous African food processing technologies up to the modern era.

FDA Warning Letters About Food Products

FDA Warning Letters About Food Products
  • Author : Joy Frestedt
  • Publisher : Academic Press
  • Release : 29 August 2017
GET THIS BOOK FDA Warning Letters About Food Products

FDA Warning Letters About Food Products: How to Avoid or Respond to Citations uses examples of FDA warning letters about food products as training tools to discuss important quality and manufacturing issues encountered by food companies around the world as they bring food products into the US market. Focused specifically on FDA warning letters surrounding new dietary ingredients and dietary supplements, the book first introduces FDA warning letters in general. Each chapter then focuses on specific issues identified, including HAACP/

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  • Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
  • Publisher : John Wiley & Sons
  • Release : 12 May 2020
GET THIS BOOK Water Activity in Foods

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and

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  • Publisher : BoD – Books on Demand
  • Release : 20 March 2019
GET THIS BOOK Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a

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  • Author : Muhammad Siddiq,Mark A. Uebersax
  • Publisher : John Wiley & Sons
  • Release : 23 February 2018
GET THIS BOOK Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing