Chemical Food Safety and Health

Franco Pedreschi Plasencia (Editor)
Pontificia Universidad Católica de Chile, Department of Chemical and Bioprocesses, Santiago, Chile

Zuzana Ciesarova (Editor)
VÚP Food Research Institute, Bratislava, Slovak Republic

Series: Food Science and Technology, Public Health in the 21st Century
BISAC: TEC012000

Clear

$179.00

Volume 10

Issue 1

Volume 2

Volume 3

Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

eBook

Digitally watermarked, DRM-free.
Immediate eBook download after purchase.

Product price
Additional options total:
Order total:

Quantity:

Browse Wishlist
Browse Wishlist

Details

The best way to avoid foodborne illnesses is to prevent contaminants from getting into food. Public health is a constant concern for world health authorities since not only foodborne illnesses but also diverse human illnesses associated to fat, salt and sugar intake, are increasingly prevalent. These diseases are caused by microorganisms, harmful chemicals or excess of some food components in foods which people preferably drink or eat. On the other hand, chemicals can produce both acute and chronic diseases depending on the level of contaminants present in the food. When the level of contaminants is high, the result may be an acute disease with dramatic consequences, but when the level of contaminants is low; they may accumulate in a live organism and produce a long term disease.

Usually, chemical contaminants are found in the environment, both naturally and produced by human activity. In this sense, prevention is therefore the principal focus of all safety quality systems in the food industry and rules to change this system in order to assure people safe food products of the required quality by the consumer are discussed. Since food contamination can happen at any place during processing, it is necessary to evaluate all the hazards that can occur all along the food production chain, identifying inputs, and analyzing and controlling all critical points to keep hazards at acceptable levels. (Imprint: Nova)

This book is an attempt to give a global explanation to the global crisis that the Western world has been experiencing since 2007. The crisis was explained as a financial crisis, a debt crisis, and a currency crisis. However, the author explains how we should look at the crisis as a general economic phenomenon, in which the financial, debt and currency aspects are related to each other, but are not enough to clearly understand the root of the boom and bust economy.

Through a deep methodological analysis, the author clarifies why present economists are not able to understand the real nature of the crisis and limit their look to some aspects of it. Also, referring to great past economists like Schumpeter, Spiethoff, Mises and Hayek, he tries to build a new integrated approach to business cycle theory, able to take into account different contributions. A description is included as to why the free market organization can work in developing an economic system with sustainable growth, while central planning cannot. Finally, there’s an explanation as to why Europe today should not abandon EURO currency, identifying a way out from the present situation, stressing how only a radical change toward a real free market society will allow the system, after a painful readjustment, to walk toward the light. (Imprint: Nova)

Introduction

Chapter 1. Acrylamide Mitigation in Heat Processed Foods: Patented Techniques
(M. Mariotti, J.A. Carrasco, M. Inés Espinoza and F. Pedreschi, Departmento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile, and others)

Chapter 2. The Relevance of Acrylamide in the Food Industry: Occurrence, Exposure, and Impact of Mitigation Tools
(Z. Ciesarová, VÚP Food Research Institute, Bratislava, Slovak Republic)

Chapter 3. 5-Hydroxymethyl-Furfural and Furfuryl Alcohol: Occurrence, Exposure and Detection
(M. Murkovic and Y.R. Swasti, Institute of Biochemistry, Graz University of Technology, Petersgasse, Graz)

Chapter 4. Types of Pesticides, their Toxicological Effects and Residual Presence in the Food Chain
(M.T. Molina, Departamento de Ingeniería Química y Bioprocesos,
Pontificia Universidad Católica de Chile, Santiago, Chile)

Chapter 5. Polyphenols as Food Antioxidants
(M.A. Fellenberg, Departamento de Ciencias Animales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile)

Chapter 6. Selenium and Health: Discovering Nutritional Biomarkers
(A. Mahn, Departamento de Ingeniería Química, Universidad de Santiago de Chile, Santiago, Chile)

Chapter 7. Effect of Food Microstructure on Nutrient Bioavailability and Health
(J. Parada and J.M. Aguilera, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia, Chile, and others)

Chapter 8. Shelf-Life Calculation and Temperature-Time Indicators: Importance in Food Safety
(R. Zuñiga, G. Oyarzún and E. Troncoso, Center for Research and Development CIEN Austral, Los Pimientos, Puerto Montt, Chile, and others)

Chapter 9. Glassy State: A Way to Extend Shelf-Life of Food
(J.I. Enrione and P. Díaz-Calderón, School of Nutrition and Dietetics, Faculty of Medicine and School of Service Management, Universidad de los Andes, Santiago, Chile, and others)

Chapter 10. Chitosan Films with Antioxidant and Antimicrobial Properties as Active Packaging
(J.F. Rubilar, R.M.S. Cruz, I. Khmelinskii and M.C. Vieira, Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago, Chile, and others)

Index

"In Chemical Food Safety and Health, authors focus on certain hazardous substances that can be found in raw and processed foods, but also some others that may help protecting human health. The book pays a special attention to the effect of food microstructure and state of constituents on nutrient bioavailability and shelf life under certain circumstances. The known experts of related fields author the ten chapters of the book." READ MORE... - Vural Gökmen, Professor of Food Engineering, Food Engineering Department, Hacettepe University, Ankara, Turkey

You have not viewed any product yet.