Health and Safety Aspects of Food Processing Technologies

1. Front Matter

   Pages i-xvi

   PDF

2. Management of Food Safety and Hygiene: An Overview

   • Farhana Masood, Zarreena Siddiqui, Saghir Ahmad, Abdul Malik

   Pages 1-8

3. Food Spoilage and Food Contamination

   • Z. R. Azaz Ahmad Azad, Mohd. Fahim Ahmad, Waseem Ahmad Siddiqui

   Pages 9-28

4. Microbial Escalation in Meat and Meat Products and Its Consequences

   • Mohammad Anas, Saghir Ahmad, Abdul Malik

   Pages 29-49

5. Natural Microflora of Different Types of Foods

   • Hüseyin Erten, Bilal Agirman, Cennet Pelin Boyaci-Gunduz, Erdem Carsanba, Sezgi Leventdurur

   Pages 51-93

6. Emerging Technologies in Cereal Processing: Present Status and Future Potential

   • Khalid Bashir, Kulsum Jan, Sweta Joshi, Shumaila Jan, Z. R. Azaz Ahmad Azad

   Pages 95-103

7. Emerging Technologies in Dairy Processing: Present Status and Future Potential

   • Sweta Joshi, Ahmed Mobeen, Kulsum Jan, Khalid Bashir, Z. R. Azaz Ahmad Azad

   Pages 105-120

8. Insect Pests Infestation During Field and Storage of Fruits and Vegetables

   • M. Shafiq Ansari, Rabiya Basri, Surendra Singh Shekhawat

   Pages 121-207

9. Insect Pest Infestation During Storage of Cereal Grains, Pulses and Oilseeds

   • Mifftha Yaseen, Tahreem Kausar, Bushra Praween, Shafaq Javaid Shah, Yasmeena Jan, Surendra Singh Shekhawat et al.

   Pages 209-234

10. Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies

    • Erdal Ağçam, Burcu Dündar, Süleyman Polat, Asiye Akyildiz

    Pages 235-271

11. Potential Industrial Use of Compounds from By-Products of Fruits and Vegetables

    • Faizan Ahmad, Shams Tabrez Khan

    Pages 273-307

12. Phytochemicals of Whole Grains and Effects on Health

    • Mehmet Sertaç Özer, Gamze Nil Yazici

    Pages 309-347

13. Chemical Hazards in Foods

    • Hasan Tanguler, Bulent Kabak

    Pages 349-402

14. Risk Management of Chemical Hazards Arising During Food Manufacturing

    • Saghir Ahmad, Farhana Masood, Khalida Khatoon, Abdul Malik

    Pages 403-418

15. Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health

    • Selin Kalkan, Zerrin Erginkaya, Emel Ünal Turhan, Gözde Konuray

    Pages 419-443

16. Beneficial Biofilm Applications in Food and Agricultural Industry

    • Emel Ünal Turhan, Zerrin Erginkaya, Mihriban Korukluoğlu, Gözde Konuray

    Pages 445-469

17. Next-Generation Probiotics Their Molecular Taxonomy and Health Benefits

    • Shams Tabrez Khan, Abdul Malik

    Pages 471-500

18. Continuing Controversies Regarding Human Health Concerns from Nitrite and Nitrate Consumption in the Diet

    • Hakan Benli

    Pages 501-511

19. The Risk of Vancomycin Resistant Enterococci Infections from Food Industry

    • Mevhibe Terkuran, Emel Ünal Turhan, Zerrin Erginkaya

    Pages 513-535

20. New Concept in Packaging: Milk Protein Edible Films

    • Oya Berkay Karaca, Celile Aylin Oluk, Tansu Taşpinar, Mehmet Güven

    Pages 537-565

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 sourceto 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 bydefining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.

• Food processing technologies
• Processed foods
• Functional foods
• Food safety
• Nutritional value

• Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

  Abdul Malik

• Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

  Zerrin Erginkaya, Hüseyin Erten

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.

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