Processed Foods: Quality, Safety Characteristics and Health Implications


Chloe M. Gagne (Editor)
Daniel B. Jones (Editor)

Series: Food Science and Technology
BISAC: HEA000000

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. Topics discussed include novel thermal and non-thermal food processing technologies; persistence of transgenic DNA in processed foods of animal origin; cassava as a source of chemically safe food; transformation of vegetable waste from the food industry into value added products; functional mathematical index (FMI) as an index generator for taming quality as applied to food and processes; nutritional and biological potential of functional foods containing hard-to-cook bean protein hydrolysate; basic guidelines for establishing food standards; strategies for annatto seeds processing with pressurized fluids in the food industry; principles of quality analysis and critical control points applicable to food processing; and engineered colloidal systems from food. (Imprint: Nova)

Table of Contents

Table of Contents


Novel Thermal and Non-Thermal Food Processing Technologies
(Elisabete M.C. Alexandre, Teresa R.S. Brandão, Cristina L.M. Silva, CBQF – Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal)

Persistence of Transgenic DNA in Processed Foods of Animal Origin: A Potential Biological Risk
(G. Vinci, A. Tieri, R. Preti, Laboratory of Commodity Sciences, Department of Management, Sapienza University of Rome, Italy)

Cassava (Manihot esculenta Crantz) as a Source of Chemically Safe Food: A Critical Review
(G.J.B. Gnonlonfin, L. Brimer, Biosciences Eastern and Central Africa, International Livestock Research Institute, Nairobi, Kenya, and others)

Transformation of Vegetable Waste of the Food Industry into Value Added Products: The Case of Cynara Scolymus
(Eliana N. Fissore, Cinthia Santo Domingo, Guadalupe Uricarriet, Elizabeth Erhardt, Ana M. Rojas, Lía N. Gerschenson, Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Ciudad Universitaria, Intendente Güiraldes, Ciudad Autónoma de Buenos Aires, Argentina, and others)

Functional Mathematical Index (FMI): An Index Generator for “Taming” Quality, Applied to Food and Processes
(Enrico Finotti, Alberto Bersani, Enrico Bersani, Ernesto Del Prete, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome, Italy, and others)

Nutritional and Biological Potential of Functional Foods Containing Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate
(Maira Rubi Segura Campos, Karem García-Rodríguez, Luis Chel Guerrero, David Betancur Ancona, Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Yucatán, México)

Basic Guidelines for Establishing Food Standards
(Wenbiao Wu, College of Food Science, Southwest University, Tian Sheng Qiao, Beibei, Chongqing, P.R. China)

Strategies for Annatto Seeds Processing with Pressurized Fluids in Food Industries
(Diego T. Santos, Liara M. Rodrigues, R. Abel Castillo-Torres, M. Thereza M.S. Gomes, M. Angela A. Meireles, LASEFI (Laboratory of Supercritical Technology: Extraction, Fractionation, and Identification of Vegetable Extracts)/DEA (Department of Food Engineering)/FEA (School of Food Engineering)/UNICAMP (University of Campinas), R. Monteiro Lobato, Campinas, São Paulo, Brazil)

Principles of Quality Analysis and Critical Control Points Applicable to Food Processing
(Wenbiao Wu, Wei Huang, Yixing Yang, College of Food Science, Southwest University, Beibei, Chongqing, P.R. China, and others)

Engineered Colloidal Systems from Food: Grade Materials for Applications in Novel Processed Foods
(Ashok R. Patel, Vandemoortele Centre for Lipid Science and Technology, Laboratory of Food Technology and Engineering, Faculty of Bioscience Engineering, Department of Food Safety and Food Quality, University of Gent, Gent, Belgium)


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