food production and food security among women in evurore mbeere kenya

food production and food security among women in evurore mbeere kenya покупай по лучшей цене продажа только через проверенные магазины


Ravishankar V Rai Advances in Food Biotechnology Ravishankar V Rai Advances in Food Biotechnology
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Ravishankar V Rai Advances in Food Biotechnology


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19122.73 руб.

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Bryan McDonald L. Food Security Bryan McDonald L. Food Security
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Bryan McDonald L. Food Security


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5441.49 руб.

Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

Bryan McDonald L. Food Security Bryan McDonald L. Food Security
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Bryan McDonald L. Food Security


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5245.62 руб.

Throughout history, human societies have struggled to ensure that all people have access to sufficient food to lead active and healthy lives. Despite great global effort, events of the early 21st century clearly demonstrate that food remains a pressing challenge which has significant implications for security. In this book, Bryan McDonald explores how processes of globalization and global change have reshaped food systems in ways that have significant impacts for the national security of states and the human of communities and individuals. Over the past few decades, local, regional, and national food systems have increasingly become intertwined in an emerging global food network. This complex web of relations includes the production, harvest, processing, transport, and consumption of food. While this global food network provides new opportunities for improving health and well-being, it also gives rise to new sources of security threats and vulnerabilities. This detailed and comprehensive introduction to the major issues impacting global food security will be essential reading for students and scholars in security studies, international politics, and environmental studies.

Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems
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Zed Rengel Improving Water and Nutrient-Use Efficiency in Food Production Systems


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17110.15 руб.

Improving Water and Nutrient Use Efficiency in Food Production Systems provides professionals, students, and policy makers with an in-depth view of various aspects of water and nutrient us in crop production. The book covers topics related to global economic, political, and social issues related to food production and distribution, describes various strategies and mechanisms that increase water and nutrient use efficiency, and review te curren situation and potential improvements in major food-producing systems on each continent. The book also deals with problems experienced by developed countries separtaely from problems facing developing countries. Improving Water and Nutrient Use Efficiency emphasizes judicious water and nutrient management which is aimed at maximising water and nutrient utilisation in the agricultural landscape, and minimising undesirable nutrient losses to the environment.

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Robert Blair Organic Production and Food Quality. A Down to Earth Analysis
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Robert Blair Organic Production and Food Quality. A Down to Earth Analysis


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17965.85 руб.

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy

Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity
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Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity


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6374.01 руб.

A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.

Antonio Bevilacqua Starter Cultures in Food Production Antonio Bevilacqua Starter Cultures in Food Production
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Antonio Bevilacqua Starter Cultures in Food Production


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14343.11 руб.

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a variety of food products, including meat, sourdough, vegetables, wine and fish. New data on the potential health benefits of these organisms has led to additional interest in starter bacteria. Starter Cultures in Food Production details the most recent insights into starter cultures. Opening with a brief description of the current selection protocols and industrial production of starter cultures, the book then focuses on the innovative research aspects of starter cultures in food production. Case studies for the selection of new starter cultures for different food products (sourdough and cereal based foods, table olives and vegetables, dairy and meat products, fish and wine) are presented before chapters devoted to the role of lactic acid bacteria in alkaline fermentations and ethnic fermented foods. This book will provide food producers, researchers and students with a tentative answer to the emerging issues of how to use starter cultures and how microorganisms could play a significant role in the complex process of food innovation.

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set
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Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set


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44340.92 руб.

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

John Wilkins A Companion to Food in the Ancient World John Wilkins A Companion to Food in the Ancient World
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John Wilkins A Companion to Food in the Ancient World


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14623.43 руб.

A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more

Riviere Jim E. Strategies for Reducing Drug and Chemical Residues in Food Animals. International Approaches to Residue Avoidance, Management, and Testing Riviere Jim E. Strategies for Reducing Drug and Chemical Residues in Food Animals. International Approaches to Residue Avoidance, Management, and Testing
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Riviere Jim E. Strategies for Reducing Drug and Chemical Residues in Food Animals. International Approaches to Residue Avoidance, Management, and Testing


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12057.62 руб.

Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock. Focuses attention on drug and chemical residues in edible animal products Covers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animals Details major drug classes used in food animal production and their residue risks Highlights efforts at harmonizing and the differences among areas like US, EU, Canada, Australia, South America, China, and Asia, where the issue of chemical exposures has significant impact on livestock products Ties veterinary clinical practice and the use of these drugs in food animals with regulatory standards and mitigation practices

John Voeller G. Food Safety and Food Security John Voeller G. Food Safety and Food Security
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John Voeller G. Food Safety and Food Security


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1870.44 руб.

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supply against contamination and to mitigate the consequences of contaminated foods. It discusses related detection systems as well as decontamination and disposal of contaminated foods.

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity
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Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity


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18432.6 руб.

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.

Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing
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Colm O'Donnell Ozone in Food Processing


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17169.05 руб.

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.

Bhesh Bhandari Food Materials Science and Engineering Bhesh Bhandari Food Materials Science and Engineering
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Bhesh Bhandari Food Materials Science and Engineering


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17113.39 руб.

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Sylvain Charlebois Food Safety, Risk Intelligence and Benchmarking Sylvain Charlebois Food Safety, Risk Intelligence and Benchmarking
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Sylvain Charlebois Food Safety, Risk Intelligence and Benchmarking


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5634.79 руб.

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.

Wayne Martindale Global Food Security and Supply Wayne Martindale Global Food Security and Supply
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Wayne Martindale Global Food Security and Supply


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6970.21 руб.

With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.

Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain
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Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain


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17996.48 руб.

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Stephen Forsythe J. The Microbiology of Safe Food Stephen Forsythe J. The Microbiology of Safe Food
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Stephen Forsythe J. The Microbiology of Safe Food


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8553.13 руб.

Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe

Om Singh V. Bio-pigmentation and Biotechnological Implementations Om Singh V. Bio-pigmentation and Biotechnological Implementations
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Om Singh V. Bio-pigmentation and Biotechnological Implementations


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14994.82 руб.

Recent technological advances have provided unique opportunities for the exploration of alternatives to the industrial use of chemically produced synthetic colors. The most promising developments in this area have been in bio-pigmentation derived from microorganisms. This groundbreaking book reviews the current state of the science of bio-pigmentation, providing important insights into the molecular mechanisms of microbial biosynthesis of industrial pigments. Featuring contributions by leading researchers from both industry and academe, it explores the latest advances in the use of bio-pigments as safe, sustainable alternatives to chemically synthesized pigments, and provides extensive coverage the most promising sources of bio-pigments within the food, feed, and pharmaceutical industries. • Proposes microbial uniqueness of coloration in variety of food, feed and pharmaceuticals • Covers the basic science behind bio-pigmentation as well as the latest advances in the field • Describes detection strategies for screening and identifying color producing microorganisms under varying environmental conditions • Provides an exhaustive review of the literature on color producing extremophiles and offers fascinating insights into color production as a stress response in extremophiles • Explores microbial molecular mechanisms of color production, with special coverage of color production as secondary metabolites under environmental stress Bio-pigmentation and Biotechnological Implementations is required reading for professionals and post-doctoral students of microbiology, applied microbiology, food microbiology, food science, and food biochemistry. It is a valuable working resource for scientists working in color-dependent food, feed, and pharmaceuticals.

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set
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Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set


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20993.17 руб.

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2
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Visakh M. P. Advances in Food Science and Nutrition, Volume 2


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14772.84 руб.

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits

Om Singh V. Food Borne Pathogens and Antibiotic Resistance Om Singh V. Food Borne Pathogens and Antibiotic Resistance
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Om Singh V. Food Borne Pathogens and Antibiotic Resistance


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14994.82 руб.

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition
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Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition


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8751.5 руб.

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.

Titus A. M. Msagati Food Forensics and Toxicology Titus A. M. Msagati Food Forensics and Toxicology
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Titus A. M. Msagati Food Forensics and Toxicology


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14997.66 руб.

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.


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The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
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