Read more
Technological advances have profoundly influenced the food industry with deep imprints on food safety and quality. Food safety and quality assurance demands a huge expertise from food technologists and an enormous commitment from the food industry. An exquisite presentation of an array of novel technologies to guarantee safety and quality in the food supply chain of diverse food composites is an innovative venture to inspire students, to guide researchers and to persuade entrepreneurs.
Chapters on oil and water quality, sensory analysis through fuzzy logic, hazards and their detection in milk, meat, fish and different agricultural produce accentuate the uniqueness of this book. Emerging technologies for non-destructive quality analysis, pragmatic approaches to ensure safety and quality in the milling and baking industry as well as a comprehensive sketch of regulatory norms for promoting exports are the notable highlights of this book. HACCP protocols pertinent to different food industries are vividly depicted. With an enriching academic background and proven experience, the authors of each chapter have contributed abundantly to uphold the promise of this book to be a robust pillar to promote a healthy society.
Note: T&F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
List of contents
1. Assurance Safety and Quality General Guidelines 2. Nondestructive Quality Analysis 3. Analytical Updates in Safety and Quality of Processed Food Products 4. Biosensors in Food Industry 5. Fuzzy Logic: An Advanced Tool for Sensory Evaluation 6. Quality of Food Grains and Their Analysis 7. Water Hygiene: An Overview of Safety and Quality Guidelines 8. Processed Fruits and Vegetables: An Insight into Safety and Quality 9. Safety and Quality Aspects of Tropical Tuber Crops 10. Safety and Quality Control of Plantation Crops 11. HACCP in Pepper Industry 12. Food Safety in Milk Supply Chain 13. Biological and Chemical Hazards in Meat and Meat Products 14. GMP and HACCP Protocol for Safe Meat Production 15. Safety and Quality Issues in Fresh and Processed Fish 16. Safety and Quality in Milling Industry 17. Safety and Quality in Baking and Confectionery Industry 18. Safety and Quality in Oils and Fats Industry 19. Role of Regulatory Bodies in Food Safety
About the author
K P Sudheer, Kerala Agricultural University, Kerala, India
Bindu Lakshmanan, Kerala Veterinary and Animal Sciences University, Kerala, India
Summary
Various emerging technologies for non-destructive quality analysis, fuzzy logic etc. are discussed along with the challenges are the notable highlights of this book. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
