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Health and Safety Aspects of Food Processing Technologies

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Cover of 'Health and Safety Aspects of Food Processing Technologies'

Table of Contents

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    Book Overview
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    Chapter 1 Management of Food Safety and Hygiene: An Overview
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    Chapter 2 Food Spoilage and Food Contamination
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    Chapter 3 Microbial Escalation in Meat and Meat Products and Its Consequences
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    Chapter 4 Natural Microflora of Different Types of Foods
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    Chapter 5 Emerging Technologies in Cereal Processing: Present Status and Future Potential
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    Chapter 6 Emerging Technologies in Dairy Processing: Present Status and Future Potential
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    Chapter 7 Insect Pests Infestation During Field and Storage of Fruits and Vegetables
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    Chapter 8 Insect Pest Infestation During Storage of Cereal Grains, Pulses and Oilseeds
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    Chapter 9 Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies
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    Chapter 10 Potential Industrial Use of Compounds from By-Products of Fruits and Vegetables
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    Chapter 11 Phytochemicals of Whole Grains and Effects on Health
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    Chapter 12 Chemical Hazards in Foods
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    Chapter 13 Risk Management of Chemical Hazards Arising During Food Manufacturing
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    Chapter 14 Assessment of the Risk of Probiotics in Terms of the Food Safety and Human Health
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    Chapter 15 Beneficial Biofilm Applications in Food and Agricultural Industry
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    Chapter 16 Next-Generation Probiotics Their Molecular Taxonomy and Health Benefits
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    Chapter 17 Continuing Controversies Regarding Human Health Concerns from Nitrite and Nitrate Consumption in the Diet
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    Chapter 18 The Risk of Vancomycin Resistant Enterococci Infections from Food Industry
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    Chapter 19 New Concept in Packaging: Milk Protein Edible Films
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    Chapter 20 Food Nanotechnology: An Emerging Technology in Food Processing and Preservation
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    Chapter 21 Nanoparticles in Food Packaging: Opportunities and Challenges
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    Chapter 22 Ultrasound: A Food Processing and Preservation Aid
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    Chapter 23 A Natural Way of Food Preservation: Bacteriocins and Their Applications
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Citations

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Title
Health and Safety Aspects of Food Processing Technologies
Published by
Springer International Publishing, December 2019
DOI 10.1007/978-3-030-24903-8
ISBNs
978-3-03-024902-1, 978-3-03-024903-8
Editors

Malik, Abdul, Erginkaya, Zerrin, Erten, Hüseyin

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X Demographics

The data shown below were collected from the profiles of 3 X users who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 177 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 177 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 26 15%
Student > Bachelor 25 14%
Student > Ph. D. Student 20 11%
Researcher 13 7%
Student > Doctoral Student 4 2%
Other 15 8%
Unknown 74 42%
Readers by discipline Count As %
Agricultural and Biological Sciences 36 20%
Biochemistry, Genetics and Molecular Biology 15 8%
Engineering 8 5%
Chemistry 7 4%
Immunology and Microbiology 5 3%
Other 21 12%
Unknown 85 48%