Health and Safety Aspects of Food Processing Technologies

Editors: Malik, Abdul, Erginkaya, Zerrin, Erten, Hüseyin (Eds.)

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  • Provides 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
  • Describes food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry
  • Serves as baseline information for future research and defines current bottlenecks and future research goals
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eBook 128,39 €
price for Spain (gross)
  • ISBN 978-3-030-24903-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 176,79 €
price for Spain (gross)
  • ISBN 978-3-030-24902-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 124,79 €
price for Spain (gross)
  • ISBN 978-3-030-24905-2
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
About this book

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.

About the authors

Abdul Malik is a professor and former head of the Department of Agricultural Microbiology at Aligarh Muslim University in Aligarh, India. Zerrin Erginkaya is a professor and former head of the Department of Food Engineering at Cukurova University in Adana, Turkey, and Hüseyin Erten is current head of the Department of Food Engineering, Cukurova University in Adana Turkey.

Table of contents (23 chapters)

Table of contents (23 chapters)

Buy this book

eBook 128,39 €
price for Spain (gross)
  • ISBN 978-3-030-24903-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover 176,79 €
price for Spain (gross)
  • ISBN 978-3-030-24902-1
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
Softcover 124,79 €
price for Spain (gross)
  • ISBN 978-3-030-24905-2
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
  • Usually ready to be dispatched within 3 to 5 business days, if in stock
  • The final prices may differ from the prices shown due to specifics of VAT rules
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Bibliographic Information

Bibliographic Information
Book Title
Health and Safety Aspects of Food Processing Technologies
Editors
  • Abdul Malik
  • Zerrin Erginkaya
  • Hüseyin Erten
Copyright
2019
Publisher
Springer International Publishing
Copyright Holder
Springer Nature Switzerland AG
eBook ISBN
978-3-030-24903-8
DOI
10.1007/978-3-030-24903-8
Hardcover ISBN
978-3-030-24902-1
Softcover ISBN
978-3-030-24905-2
Edition Number
1
Number of Pages
XVI, 672
Number of Illustrations
14 b/w illustrations, 83 illustrations in colour
Topics