Bücher der Reihe SpringerBriefs in Food, Health, and Nutrition

The growing world population, together with the globalization of the food market and consumer demand for foods that are ready to eat, lightly preserved, fresh-tasting, and rich in flavor, nutrients, and bioactive compounds, is forcing the food industry to develop less aggressive food preservation methods.

Provides the key topics involved in genetically modified organisms (GMOs) testing and is a source of information for laboratories. This book focuses on qualitative and quantitative real-time PCR analysis relevant to areas where detection and identification rely on nucleic acid-based methods. It also focuses on the methods for testing.

The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control.

coli with a particular focus on foodborne diseases caused by the Shiga toxigenic E. coli can cause a variety of diarrheal diseases in hosts due to the presence of specific colonization and virulence factors, and pathogenicity-associated genes, which are generally not present in other E.

This Brief will provide an overview of various types of noodles with special emphasis on yellow alkaline noodles. Yellow alkaline noodles specifically are the preferred noodle of Southeast Asia (e.g., China, Indonesia, Malaysia, and Thailand, Japan and Korea) and accounts for ~30% wheat flour consumption in some countries.

The pore structure of foods directly affects the success of such food processes as drying, puffing, freeze-drying, and rehydration. Consequently, the pore structure of foods determines what types of food processes will work best with a particular food.

Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector. modeling of ovens to provide information about temperature and airflow pattern throughout the baking chamber to enhance heat transfer and in turn final product quality;

One major theme running through the book is business opportunities and failures, as well as the harms to consumers and traditional brick-and-mortar companies that occurred as entrepreneurs tried to take advantage of the Internet to create online companies related to food.

Formal approaches are those taken by government bodies through laws, court decisions and actions of government regulatory bodies.

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduction chemical and microbiological parameters that affect shelf life are mentioned, followed by a definition of modified atmosphere packaging. The referred vegetables are categorized into 10 categories: roots, tubers, leafy vegetables, fruits-vegetables, bulbs, stems and shoots, flowers, seeds, fungi and other. The effect of selected MAP applications on the shelf life of the vegetables is also highlighted. Along with atmosphere modification, several storage parameters such as temperature, several pretreatments, film permeability or light and dark storage conditions are studied and their interaction on the quality of the product is also taken under consideration. The increasing demand for healthier and ¿safer¿ foods has led the food industry in pursuit of storage technologies that will serve the primary role of storage life prolongation but with no sacrifice on nutritional value and without the presence of additives. MAP is a storage technique that has already proven to be effective in extending the shelf life of the product by reducing respiration rate and preserving all its quality characteristics. Due to many physiological factors that affect the shelf life of minimally processed vegetables (respiration rate, ethylene production, maturation and ripening) the selection of the ideal storage parameters (gas mixture, storage temperature, packaging film, and treatments prior to packaging) of MAP is a challenging procedure and must be planned carefully.