Fermented Foods and Their Production / M.J. Robert Nout -- Fermentation and Food Safety -- Food Fermentation Components -- Diversity of Fermented Foods -- Process Unit Operations -- Process Conditions -- Flow Diagrams for Selected Food Fermentations -- Why Fermented Foods Can Be Safe / Martin R. Adams -- Physical Processing -- Microbial Activity -- Overall Significance of Different Antimicrobial Factors -- An Introduction to the Hazard Analysis and Critical Control Point )HACCP( System and Its Application to Fermented Foods / Yasmine Motarjemi -- Historical Development -- The Need for Change -- What Is the HACCP System? -- Benefits of the HACCP System -- Areas of Application -- The HACCP System in Food Hygiene -- Application of the HACCP Approach to Food Preparation -- Application of the HACCP System to Gari -- HACCP Principles and Guidelines for Its Application -- Chemical Hazards and Their Control: Endogenous Compounds / Leon Brimer -- Toxic and Antinutritional Glycosides in Food and Feed -- Risks Associated with the Occurrence of Toxic Glycosides in Different Commodities -- Variation in Toxin Concentration among Varieties and Cultivars: The Influence of Traditional Domestication and Modern Breeding -- Removal of Toxins through Processing -- Chemical Hazards and Their Control: Toxins / Maurice O. Moss -- Microbial Toxins -- Aflatoxins -- Ochratoxin A -- Patulin -- Fusarium Toxins -- Alternaria Toxins -- Bacterial and Algal Toxins -- Toxic Nitrogen Compounds Produced during Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines / M. Hortensia Silla-Santos -- Biogenic Amines -- Ethyl Carbamides -- Nitrosamines -- Microbiological Hazards and Their Control: Bacteria / R.R. Beumer -- Outbreaks Related to Fermented Products -- Bacterial Pathogens of Concern in Fermented Products -- Presence of Pathogens in Raw Materials -- Effect of Fermentation Processes on the Survival of Bacterial Pathogens -- The Control of Microbial Hazards -- HACCPs -- Validation of the Sausage Fermentation Process for the Control of Pathogens -- Microbiological Hazards and Their Control: Viruses / Michael J. Carter, Martin R. Adams -- Food-Borne Viruses -- Potentially Food-Borne Viruses -- Assessment of Virus Risk -- Microbiological Hazards and Their Control: Parasites / Mike Taylor -- Nematodes -- Cestodes )Tapeworms( -- Trematodes )Flukes( -- Protozoa -- Biotechnology and Food Safety: Benefits of Genetic Modifications / T. Verrips -- Supply Chain of Fermented Foods and Its Importance To Ensure Safe Products -- Two Sets of Examples of Safety Evaluation of Fermented Foods for Which Recombinant DNA Is Used -- Safety Assessment of Probiotics and Starters / Seppo J. Salminen, Atte J. von Wright, Arthur C. Ouwehand, Wilhelm H. Hozapfel -- Safety Aspects for Probiotics and Biotechnology -- Safety of Current Probiotics -- Relevance of a Sound Taxonomic Basis -- Transfer of Antibiotic Resistance -- Genetically Modified Organisms -- Practical Applications: Prospects and Pitfalls / Yasmine Motarjemi, A. Asante, Martin R. Adams, M.J. Robert Nout -- Benefits of Lactic Acid Fermentation -- Pitfalls of Fermentation -- Importance of Food Fermentation in Public Health -- Practical Intervention To Enhance Safety of Fermented Foods -- Research Needs.
موضوع (اسم عام یاعبارت اسمی عام)
عنصر شناسه ای
، Fermented foods
عنصر شناسه ای
، Food industry and trade , Safety measures
عنصر شناسه ای
، Electronic books. , local
رده بندی ديویی
شماره
660
رده بندی کنگره
شماره رده
TP
371
.
44
.
F47
2001eb
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )