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Foods of Non-Animal Origin

Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures
Springer | Chemistry of Foods | March 13 2016 | ISBN-10: 3319256475 | 55 pages | pdf | 1.09 mb

Authors: Bhagat, A., Caruso, G., Micali, M., Parisi, S.
Examines the complex world of food production from vegetables, including regulatory aspects like the US Food Safety Modernization Act (FSMA)
Contains a critical assessment of the technology of ready-to-eat vegetable products
Addresses chemical hazards of vegetable products, from their specific microbial ecology, over potentially resulting foodborne diseases, to the chemistry of the involved neurotoxins

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.).

Number of Illustrations and Tables
2 b/w illustrations
Food Science
Medical Microbiology
Medical Biochemistry
Health and Quality of Life
Public Health

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Tags: Animal, Origin

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