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Health and Safety Aspects of Food Processing Technologies

  • Book
  • © 2019

Overview

Editors:
  1. Abdul Malik

    1. Department of Agricultural Microbiology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, India

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  2. Zerrin Erginkaya

    1. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

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    You can also search for this editor in PubMed   Google Scholar

  3. Hüseyin Erten

    1. Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey

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    You can also search for this editor in PubMed   Google Scholar

  • 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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Table of contents (23 chapters)

  1. Front Matter

    Pages i-xvi
    Download chapter 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
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Keywords

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 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.

Editors and Affiliations

  • 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

About the editors

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.

Bibliographic Information

  • Book Title: Health and Safety Aspects of Food Processing Technologies

  • Editors: Abdul Malik, Zerrin Erginkaya, Hüseyin Erten

  • DOI: https://doi.org/10.1007/978-3-030-24903-8

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Nature Switzerland AG 2019

  • Hardcover ISBN: 978-3-030-24902-1Published: 13 November 2019

  • Softcover ISBN: 978-3-030-24905-2Published: 13 November 2020

  • eBook ISBN: 978-3-030-24903-8Published: 31 October 2019

  • Edition Number: 1

  • Number of Pages: XVI, 672

  • Number of Illustrations: 14 b/w illustrations, 83 illustrations in colour

  • Topics: Food Microbiology, Food Science

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