Regulating Safety of Traditional and Ethnic Foods
eBook - ePub

Regulating Safety of Traditional and Ethnic Foods

  1. 536 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Regulating Safety of Traditional and Ethnic Foods

About this book

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

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Yes, you can access Regulating Safety of Traditional and Ethnic Foods by V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub L. M. Lelieveld,Huub Lelieveld in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title page
  3. Table of Contents
  4. Copyright
  5. List of Contributors
  6. Prologue
  7. Foreword
  8. Preface
  9. Chapter 1: Introduction: The Importance of Traditional and Ethnic Food in the Context of Food Safety, Harmonization, and Regulations
  10. Chapter 2: Safety by Control of Water Activity: Drying, Smoking, and Salt or Sugar Addition
  11. Chapter 3: Typical Traditional Processes: Cooking and Frying
  12. Chapter 4: Safety of Meat and Poultry
  13. Chapter 5: Safety of Fish Products
  14. Chapter 6: Safety in the Shrimp Supply Chain
  15. Chapter 7: Safety of Fermented Meat
  16. Chapter 8: Safety of Fermented Fish Products
  17. Chapter 9: Safety of Milk Processing and Distribution Chain in India
  18. Chapter 10: Safety of Fermented Dairy Products
  19. Chapter 11: Safety of Foods Based on Insects
  20. Chapter 12: Safety of Honey
  21. Chapter 13: Naturally Occurring Toxicants: Presence in Selected Commonly Consumed Fruits
  22. Chapter 14: Safety of Fermented Cereals and Legumes
  23. Chapter 15: Safety of Fermented Products Based on Soybean
  24. Chapter 16: Safety of Fermented Cassava Products
  25. Chapter 17: Safety of Traditional Bread Production
  26. Chapter 18: Safety of Fermented Fruits and Vegetables
  27. Chapter 19: Safety of Kimchi
  28. Chapter 20: Safety of Borsh
  29. Chapter 21: Safety of Edible Flowers
  30. Chapter 22: Safety of Foods Based on Mushrooms
  31. Chapter 23: Food Safety Regulations Applied to Traditional and Ethnic Foods
  32. Chapter 24: Validated Methods for the Analysis of Traditional and Ethnic Foods and Use of Analytical Data for Risk Management
  33. Chapter 25: Science-Based Harmonization of Regulations for the Safety of Traditional and Ethnic Foods
  34. Afterword
  35. Subject Index