عنوان

Fermentation and food safety

شماره استاندارد

1971-73

عنوان اصلي

Fermentation and food safety

محل نشرو پخش و غیره

Gaithersburg, Md.

نام ناشر، پخش کننده و غيره

Aspen Publishers

تاریخ نشرو بخش و غیره

2001

نام خاص و کميت اثر

xi, 290 p. , ill. , 26 cm.

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

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.

عنصر شناسه ای

، Fermented foods

عنصر شناسه ای

، Food industry and trade , Safety measures

عنصر شناسه ای

، Electronic books. , local

شماره

شماره رده

کد نقش

TI

عنصر شناسه اي

editors, Martin R. Adams, M.J. Robert Nout

عنصر شناسه اي

AU .R .M ,smadA

عنصر شناسه اي

AU .treboR .J .M ,tuoN

عنصر شناسه اي

AU (mriF) levonK

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