This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.
The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
Author(s): Suni Mary Varghese, Salvatore Parisi, Rajeev K. Singla, A. S. Anitha Begum
Series: SpringerBriefs in Molecular Science: Chemistry of Foods
Publisher: Springer
Year: 2022
Language: English
Pages: 72
City: Cham
Contents
1 Antioxidants and Nutritional Significance
1.1 Introduction to Antioxidants and Oxidative Stress
1.1.1 Foods Are a Complex Combination
1.1.2 The Antioxidant Power
1.2 Antioxidant Agents. Natural and Synthetic Compounds
1.3 Reactive Oxygen Species and Role of Antioxidants in Prevention of Diseases
References
2 Phytochemicals
2.1 A Brief Introduction to Phytochemical Substances
2.2 Classification of Phytochemicals. Two Possible Systems
References
3 Health Benefits of Non-nutrients. Dietary Fibre and Water
3.1 Dietary Fibres and Water. Are They Needed in Human Nutrition?
3.2 Definition and Functional Properties of Water as Nutrient
3.3 Definition, Types, Structures, and Functions of Dietary Fibres as Nutrients
References
4 Food Additives
4.1 Food Additives. Why?
4.2 Food Additives. Why Not?
4.3 A Brief Classification of Additives for Food and Beverage Productions
References
5 Food Safety and Quality Control in Food Industry
5.1 A General Discussion Concerning Food Safety
5.2 Quality Control and Quality Management Systems
5.3 Food Hazards in Terms of Physical, Chemical, or Biological Contaminants
5.4 Intrinsic and Extrinsic Factors Affecting the Growth of Microbes in Food
5.5 Regulatory Agencies
5.6 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Food Business Operators
5.7 The Problem of Food Safety in the Industry of Foods and Beverages. The Viewpoint of Non-FBO Players. Towards a Difficult ‘Translation’
5.8 Conclusions
References
6 Food Preservation
6.1 Introduction
6.2 Principles of Food Preservation
6.3 Food Preservation Methods
6.4 Food Preservation and Traditional Approaches
6.4.1 Curing
6.4.2 Freezing
6.5 Modern Methods for Food Preservation
6.5.1 Pasteurization
6.6 Conclusions
References
7 Popular Indian Weight Loss Diets––Pros and Cons
7.1 Introduction to Obesity and Weight Loss
7.2 Management of Body Weight. Possible Options
7.3 Management of Body Weight… and Many Public Safety Issues
References
8 Nutrition Education and Diet Counselling
8.1 Nutrition Education and Diet Counselling Today
8.2 Nutrition Education. Basic Definitions, Aims, and Proposed Diet Counseling Approaches
References
