FOOD PRODUCT OPTIMIZATION FOR QUALITY AND SAFETY CONTROL (HB 2021) Hardcover

This new book explores food quality and safety standards, which are crucial for both developed and developing economies, where consumer safety is a primary concern in food supply chain management. The editors view food safety as a complex issue, addressing it through microbiology, chemistry, regulations, and risk management to tackle problems such as bacterial pathogens, chemical contaminants, natural toxins, additive safety, allergens, and more. The book emphasizes the interconnection between these areas and their equal significance in food production. Featuring contributions from global researchers, the book highlights important technological advancements and topics that are essential for managing hazards in the modern food industry. Topics covered include the role of soil mineral content in food safety, microwave-assisted extraction of phenolic compounds, foodborne pathogenic anaerobes, enzymatic modification of ferulic acid content, and others.