From Waste to Plate: Innovations in Food Waste Valorization for Sustainable Food Systems

<p>Fifteen years have passed since the 3rd edition of <strong>Antimicrobials in Food</strong> was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of <strong>Antimicrobials in Food</strong>.</p><p>In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture.</p><p><b>Features</b></p><ul> <p> </p> <li>Covers all food antimicrobials, natural and synthetic, with the latest research on each type</li> <p> </p> <li>Contains 5,000+ references on every conceivable food antimicrobial</li> <p> </p> <li>Guides in the selection of appropriate additives for specific food products</li> <p> </p> <li>Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials</li> </ul>

Cramer, Michael M

Theron, Maria M

<p>In the U.S. alone, severe food-related allergic reactions account for an estimated 30,000 emergency room visits and 150 deaths per year - unsettling statistics for food product developers and manufacturers who are charged with ensuring food safety and quality throughout the entire farm-to-table production chain. Providing the clear-cut information necessary to conduct an effective allergen risk analysis, <strong>Chemical and Biological Properties of Food Allergens </strong>comprehensively examines the chemical, analytical, technological, and medical aspects of food allergies and the growing problem of cross-contact contamination during product processing.</p><p></p><p>With contributions from an international team of research specialists, the book explains the basic mechanisms of allergenic reactions in humans, the molecular background of these mechanisms, and the problems of food tolerance and intolerance. It also discusses the issues related to common treatments of food allergies and the narrow groups into which they are categorized. </p><p></p><p>Covering the most important recognized allergens in the U.S. and the EU, this resource also explores cutting-edge technological and biotechnological ways to lower the immuno-reactive and allergenic properties of foods. <strong>Chemical and Biological Properties of Food Allergens </strong>evaluates the current research literature in a concise format - a must for food product developers and biochemists. </p>

<b>Microbial Food Contamination, Second Edition </b>is a comprehensive evaluation of the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global climate. It introduces new insights into the pathogenic effect of contaminants including mycotoxins and aflatoxins. It presents recent advances in detecting and monitoring food borne human pathogens, and examines control and prevention measures including the genetic and biochemical control of aflatoxigenic fungi. Contributions discuss globalization and the increased risk for transnational contamination, the impact of food contamination on international trade, and international programs to mitigate these events. Finally, the book explores the risk of bioterrorism and considers a Food Defense Plan that can reduce vulnerability.

Altug, Tomris