Nonthermal Food Processing, Safety, and Preservation

Name: Nonthermal Food Processing, Safety, and Preservation
Brand: Wiley-Blackwell
Price: 191.99 EUR
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Anand Prakash Arindam Kuila(Herausgeber*in)

Wiley-Blackwell (Verlag)

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Erschienen am 2. April 2024

544 Seiten

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Inhalt

Cover
Title Page
Copyright Page
Contents
Preface
Chapter 1 Selected Physical Properties of Processed Food Products and Biological Materials
1.1 Introduction
1.2 Physical Properties
1.2.1 Shape
1.2.2 Texture
1.2.3 Crystalline Structure and Amorphous State
1.2.4 Flavor
1.2.5 Color
1.2.6 Thickening
1.2.7 Water Activity
1.2.8 Porosity
1.2.9 Measurement
1.3 Physical Analysis Methods in the Food Industry
1.3.1 Techniques for Nondestructive Physical Methods
1.3.2 Techniques for Mechanical Impact Assessment
1.3.3 Emerging Techniques of Measurement of Firmness
1.3.4 Techniques for Crispness Measurement
1.3.5 Techniques to Measure Porosity
1.3.6 Technique to Measure Glass Transition
1.3.7 Techniques to Measure Thickness
1.4 Conclusion
References
Chapter 2 Mathematical Modeling and Simulation-Computer-Aided Food Engineering
2.1 Introduction
2.2 The Necessity of Modeling and Simulation in Computer-Aided Food Engineering
2.3 Different Types of Mathematical Modeling Applied in the Food Industry
2.3.1 Mechanistic Modeling
2.3.2 Multiphase Modeling
2.3.3 Multiscale Modeling
2.3.4 Process-Based Modeling
2.3.5 Biochemical Modeling
2.3.6 Multiframe Modeling
2.4 The Call for Modeling Frameworks in the Food Industry
2.5 Case Studies in Modeling
2.5.1 Case Studies in Potato Crisps (Chips) Production
2.5.1.1 Making a Resolution
2.5.1.2 The Negative Closed-Loop System-Imitated Trials
2.5.2 Initial Soybean-Related Drying Procedure and Storage Conditions and Influences on Physicochemical Grain Quality Studied with the Help of Mathematical Modeling and Multivariate Analysis
2.5.2.1 Quality of Stored Soybeans
2.5.2.2 Multivariate Analysis
2.5.3 Conclusion
2.6 Simulators and Their Synergy with Food Industry Models
2.6.1 Applications of Simulation Software in Food Plants
2.7 Relevant Simulators Used in Food Packaging
2.7.1 Vacuum Cooling of Food Products
2.7.2 Microwave Drying
2.8 Challenges Faced by Present-Day Models
2.9 Summary
References
Chapter 3 Dietary Diversification and Biofortification: An Attempt at Strengthening Food Security
3.1 Introduction
3.2 Dietary Diversification
3.2.1 Underutilized Crops
3.2.2 A Few Parameters for Better Implementation of Food Diversity
3.3 Supplementation
3.3.1 Impact of Food Supplementation
3.4 Food Fortification
3.4.1 Need for Food Fortification
3.4.2 Standards for Effective Food Fortification
3.4.3 Types of Food Fortification
3.4.4 Foods that are Generally Fortified
3.5 Biofortification
3.5.1 Methods of Biofortifying Crops
3.5.1.1 Agronomic Approaches
3.5.1.2 Plant Breeding
3.5.1.3 Genetic Engineering
3.5.2 Examples of Biofortified Crops
3.5.3 Enhancement of Nutritional Value in Different Staple Crops by Biofortification
3.6 Inference
References
Chapter 4 Emerging Sensors, Sensing Technology in the Food and Beverage Industry
4.1 Introduction
4.2 Sensing Technologies in Food Analysis: Overcoming Challenges for Swift and Reliable Quality Assessment
4.3 Sensors
4.3.1 Types of Sensors
4.3.2 Benzene in Soft Drinks
4.3.3 Nitrosamine
4.4 Applications
4.4.1 Tea Biosensor
4.4.2 Biosensor for Ascorbic Acid Analysis
4.5 Summary
References
Chapter 5 Modern Luminescent Technologies Embraced in Food Science and Engineering
5.1 Introduction
5.2 Basic Principle of Luminescence
5.2.1 Different Categories of Luminescence
5.2.2 Luminophores
5.2.3 Types of Luminophores
5.2.4 Sensor/Probes
5.2.5 Recent Luminescent Technologies
5.2.6 Excitation-Emission Matrix Fluorescence Spectroscopy
5.2.7 Hyperspectral Imaging
5.2.8 Time Resolved Fluorescence Microscopy
5.2.9 Super Resolution Fluorescence Microscopy
5.2.10 Other Techniques
5.2.11 Applications of Luminescence Techniques
5.2.12 Food Quality and Safety
5.2.13 Food Matrix Studies
5.2.14 Food Packaging
5.3 Conclusion
References
Chapter 6 Combining Different Thermal and Nonthermal Processing by Hurdle Technology
6.1 Introduction
6.1.1 Examples of Hurdle Effect
6.2 Combinations of Different Thermal and Nonthermal Processing by Hurdle Technology
6.2.1 Pasteurization and Sterilization
6.2.2 Dielectric Heating
6.2.3 Infrared Heating
6.2.4 Ozone Processing
6.2.5 Ionizing Radiation
6.2.6 High-Pressure Processing
6.2.7 High-Intensity Ultrasound
6.2.8 Pulsed Electric Field
6.3 Conclusion
References
Chapter 7 Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure: Most Discussed Nonthermal Technologies
7.1 Introduction
7.2 High Hydrostatic Pressure
7.2.1 Process
7.2.2 Factors Affecting
7.2.3 Advantages
7.2.4 Applications
7.3 Ultrasonication
7.3.1 Process
7.3.2 Factors Affecting
7.3.3 Advantages
7.3.4 Application
7.4 Pulsed Electric Field
7.4.1 Process
7.4.2 Factors Affecting
7.4.3 Advantages
7.4.4 Applications
7.5 Conclusion
References
Chapter 8 Dietary Diversification, Supplementation, Biofortification, and Food Fortification
8.1 Introduction
8.2 Changing Patterns of Diet (Dietary Diversification)
8.3 Dietary Diversification and Functional Outcomes
8.3.1 Child Growth
8.3.2 Cognition Ability
8.3.3 Gut Health
8.3.4 Preeclampsia
8.4 Food Collaborations to Improve the Bioavailability of Micronutrients
8.4.1 Bioavailability of Iron
8.4.2 Bioavailability of Provitamin A
8.4.3 Bioavailability of Zinc
8.5 Malnutrition Tendencies
8.6 Need for Nutritional Supplements
8.7 A Balanced Diet and Dietary Supplements
8.8 Formulating Supplements
8.9 Categorization of Supplements
8.10 Malnutrition and Its Impact
8.11 Biofortification
8.12 Mineral Trace Element Biofortification for the Human Diet
8.12.1 Implementing Biofortification
8.13 Recent Status of Biofortified Crops
8.13.1 Provitamin A OSP
8.13.2 Provitamin A Yellow Cassava
8.13.3 Provitamin A Orange Maize
8.13.3.1 Zinc Rice
8.13.3.2 Iron Crops
8.14 Food Fortification
8.15 The Efficiency of Food Fortification as a Public Health Intervention
8.16 Consumer Awareness and Communications
8.17 Conclusion
References
Chapter 9 Role of Nanotechnology in Food Processing
9.1 Introduction
9.2 Role of Nanotechnology in Food Science
9.3 Nonthermal Methods of Preparing Food Ultrasonication
9.3.1 Cold Plasma Technology
9.3.1.1 Plasma Science
9.3.1.2 Plasma Technology
9.3.1.3 Types of Plasma
9.3.1.4 Plasma Sources
9.3.1.5 Types of Cold Plasma Systems
9.3.2 Supercritical Technology
9.4 Various Technologies in Nanopackaging
9.4.1 Nano-Based Antimicrobial Packaging
9.4.2 Nano Biodegradable Packaging
9.4.3 Chemical Release Nanopackaging
9.5 Food Packaging Containing Nanomaterials
9.5.1 Improved Food Packaging
9.5.2 Active Packaging
9.5.3 Intelligent Packaging
9.5.4 Bio-Based Packaging
9.6 Safety Issues in Food Nanotechnology
9.7 Nanoparticles in Food Packaging: Toxicological Aspects
9.8 Conclusion
References
Chapter 10 Effect of High-Pressure Processing on the Functionality of Food Starches-A Review
10.1 Introduction
10.2 Starch and Its Modification
10.3 High-Pressure Processing
10.3.1 Gelatinization and Retrogradation
10.3.2 Physiochemical Modification of HPP-Treated Starch
10.3.3 Starch-Based Hydrogels
10.3.4 Influence of HPP on Starch Digestibility and Texture
10.3.5 Crystallinity of Starches
10.3.6 Granule Morphology and Swelling
10.3.7 Water Absorption Studies
10.4 Application of HPP in Enhancing Resistant Starch Content
Conclusion
References
Chapter 11 Separation, Extraction, and Concentration Processes in the Food and Beverage Processing
11.1 Introduction
11.2 Processing Techniques for Beverages
11.2.1 Fruit Beverages and Drinks
11.2.2 Alcoholic Beverages
11.2.3 Fermentative Production of Ethanol from Yeast
11.2.4 General Aspects of Production of Alcoholic Beverages
11.2.5 Fermentative Approach for the Production of Beer
11.2.6 Different Varieties of Beer
11.2.7 Fermentation of Wine Production
11.2.8 Different Varieties of Wine
11.2.9 Processing Technologies for Wine
11.2.9.1 Separation of Alcohol and Water
11.2.9.2 Use Fractionating Column Within the Flask's Mouth
11.2.9.3 Condensation Process for Steam
11.2.9.4 Freezing Process for Separation of Alcohol
11.2.9.5 Storage of Alcoholic Beverage in Big Container
11.2.9.6 Removal of Container with the Frozen Substance
11.2.9.7 "Salting Out" Phenomenon for Separation of Alcohol from Water
11.3 Extraction Methods for Liquid Food Samples
11.3.1 Supercritical Fluid Extraction Process
11.3.2 Liquid-Liquid Extraction
11.3.3 Solid-Phase Extraction
11.3.4 Solid-Phase Microextraction
11.3.5 Bioreactor Design for Extraction of Solids Using SCF
11.3.5.1 Shake Flask Extraction
11.3.5.2 Soxhlet Extraction
11.3.5.3 QuEChERS Methodology
11.3.5.4 Ultrasound-Assisted Extraction
11.3.5.5 Microwave-Assisted Extraction
11.3.5.6 Supercritical Fluid Extraction
11.3.5.7 Accelerated Solvent Extraction
11.3.6 Extraction of Volatile Compounds
11.3.7 Applications
11.4 Conclusion
References
Chapter 12 Novel Thermal and Nonthermal Processing of Dairy Products: A Multidisciplinary Approach
12.1 Introduction
12.2 Novel Processing Techniques
12.2.1 Novel Thermal Processing Techniques
12.2.1.1 Microwave Heating
12.2.1.2 Ohmic Heating
12.2.2 Novel Nonthermal Processing Techniques
12.2.2.1 High Hydrostatic Pressure
12.2.2.2 Ultrasonication
12.2.2.3 Pulsed Electric Fields
12.2.2.4 Irradiation
12.3 Hybrid Technology
12.3.1 Ultrasound Combined with Heat (Thermosonication)
12.3.2 Pulsed Electric Field Combined with Temperature Control
12.3.3 Low Pressure and Temperature Regulation Combined with CO2
12.3.4 High Pressure Combined with Temperature Control
12.4 Conclusion and Future Prospective
References
Chapter 13 Modern Evolution in Drying, Dehydration, and Freeze-Drying of Food and Biomanufacturing
13.1 Introduction
13.1.1 Merits
13.1.2 Demerits
13.2 Mechanism of Drying Process
13.2.1 Rate of Drying
13.2.2 Loss on Drying
13.2.3 Equilibrium Moisture Content
13.2.4 Free Moisture Content
13.2.5 Critical Moisture Content
13.2.6 Constant Rate Drying Period
13.2.7 Falling Rate Drying Period
13.3 Three States of Water
13.4 Drying Processes are Categorized into Three Methods
13.4.1 Contact Air-Drying Under Atmospheric Pressure
13.4.2 Vacuum Drying
13.4.3 Freeze-Drying Method
13.5 Different Drying Methods Used in Food Drying
13.5.1 Sun Drying
13.5.2 Tray Dryer
13.5.3 Tunnel Dryer
13.5.4 Roller or Drum Dryer
13.5.5 Fluidized Bed Dryer
13.5.6 Spray Dryers
13.5.7 Pneumatic Dryer
13.5.8 Rotary Dryers
13.5.9 Trough Dryer
13.5.10 Bin Dryer
13.5.11 Belt Dryer
13.5.12 Vacuum Dryer
13.5.13 Freeze Dryer
13.5.14 Cabinet Dryer
13.5.15 Refractance Window Drying
13.6 Fundamental Principle of Freeze-Drying
13.6.1 Pretreatment
13.6.2 Freezing
13.6.2.1 Cooling Phase
13.6.2.2 Phase-Change Stage
13.6.2.3 Solidification Stage
13.6.3 Primary Drying Phase
13.6.4 Secondary Drying Phase
13.7 Types of Freeze-Drying Process
13.7.1 Vacuum Freeze-Drying
13.7.2 Atmospheric Freeze Drying
13.7.3 Spray Freeze-Drying
13.7.3.1 Atomization
13.7.3.2 Solidification
13.8 Another Combined Freeze-Drying
13.8.1 Infrared-Assisted Freeze-Drying
13.8.2 Microwave-Assisted Freeze-Drying
13.8.3 Ultrasonic-Assisted Freeze-Drying
13.8.3.1 Principle
13.8.3.2 Component of Ultrasonic-Assisted Freeze-Drying
13.8.4 Pulse Electric Field-Assisted Freeze-Drying
13.8.4.1 Principle
13.8.4.2 Food Treated
13.8.4.3 Merits
13.8.4.4 Demerits
13.8.4.5 Components of Pulse-Assisted Freeze-Drying
13.8.5 Osmotic Dehydration
13.8.5.1 Merits
13.8.5.2 Demerits
13.9 Freeze-Drying Method for Biomanufacturing
13.9.1 Manifold Drying
13.9.2 Batch Method
13.9.3 Bulk Method
13.10 Quality Attributes and Their Classification
13.10.1 Physical Quality
13.10.2 Chemical Quality
13.10.3 Microbial Quality
13.10.4 Nutritional Quality
13.11 Conclusion and Future Prospectus
References
Chapter 14 Biorefinery Processes and Physicochemical Techniques for the Preservation of Food and Beverages
14.1 Introduction
14.2 Bioeconomy: An Overview
14.3 Food Waste Biorefinery
14.4 Fermentation Processes Used in a Biorefinery
14.4.1 Alcoholic Fermentation
14.4.2 Lactic Fermentation
14.5 Obtaining Enzymes from Food Waste for Application in Food
14.6 Importance of Preserving Food and Beverages in a Post.COVID-19 Pandemic Context
14.7 Conclusion
References
Chapter 15 Fish Catch: Processing and Preservation
15.1 Introduction
15.1.1 Selection of Raw Materials
15.1.2 Proper Processing Techniques
15.1.3 Handling
15.1.4 Storage
15.1.4.1 Chilled Storage
15.1.4.2 Freezing Fish
15.1.4.3 Curing
15.1.4.4 Salting
15.1.5 Salting Process
15.1.6 Canning
15.1.7 Deterioration in Fish Food
15.1.7.1 Bacterial Deterioration
15.1.8 Deterioration in Fish Products
15.1.8.1 Heat-Treated Goods
15.1.8.2 Processes for Fish Deterioration
15.1.9 To Get an Excellent Product, Proper Fish Handing is a Pre-Requirement
15.1.9.1 Machines Depending on the Size and Cutting Method of the Fish, Different Machine Capacities are Employed
15.1.10 Health Benefits of Fish
15.1.11 Good Manufacturing Methods Have the Following Benefits
15.1.12 Significance
References
Chapter 16 Genetic Engineering and Designed Promising Preservative in Food Products
16.1 Introduction
16.2 Designed Promising Food Preservatives in Food Products
16.3 Antimicrobial and Antioxidant Preservatives
16.4 Nanotechnology-Based Products
16.5 Role of AMPs in the Food Systems
16.6 Bacteriophages as Safer and Natural Antimicrobial Agents
16.7 Essential Oils: Natural Antibacterial Agents
16.8 Bioprotection Technique: Boon for Food Processing Methods
16.9 Role of Metabolites in Food Preservation
16.10 Biopolymers as a Safer Alternative to Artificial Ones
Conclusion
Acknowledgements
References
Chapter 17 Microbially Synthesized Food: A Novel Way to High-Quality Food Products in an Environment-Friendly Manner
17.1 Introduction
17.2 Microorganism Classification
17.3 Status of Microorganism Use as Food
17.4 Nutritional Value, Functional Properties, and Safety Aspects of Edible Microbial Biomass
17.4.1 Nutritional Quality Enhancement in Microbially Derived Fermented Food
17.4.2 Functional Properties
17.4.3 Production of Enzyme
17.4.4 Safety Approach
17.5 Different Food Products
17.5.1 Chinese Rice Wine
17.5.2 Mushrooms
17.5.3 Soy Sauce
17.5.4 2'-Fucosyllactose and Lacto-N-Neotetraose
17.5.5 Meat Analog
17.5.6 Animal-Free Bioengineered Milk
17.5.7 Microbial Pigments as Food-Grade Coloring Agents
17.6 Fermentation (Biological Process): Food Preserving and Processing Method
17.6.1 Yogurt
17.6.2 Cheese
17.6.3 Fermented Meat
17.6.4 Fermented Vegetables
17.6.5 Fermented Cereals
17.7 Conclusion
17.8 Future Perspectives
References
Appendix
Chapter 18 Sustainable Metabolic Engineering and Epigenetic Modulation: A New Biotechnological Approach for Developing Functional Foods
18.1 Introduction
18.2 Functional Foods
18.2.1 Health Benefits of Functional Food
18.2.2 Biotechnological Approach to Develop Functional Food
18.3 Omics for Nutrient Research
18.4 Metabolic Engineering
18.5 Epigenetic Modulation
18.5.1 Microbial Secondary Metabolites as Epigenetic Modifiers
18.5.2 Phytochemicals and Epigenetic Modulation
Conclusion
References
Chapter 19 Effects of Ripening Status on Polyphenolic Composition, Antioxidant Activity, and Nutritional Quality of Unexplored High-Value Wild Edible Fruit Himalayan Bayberry (Myrica esculenta) from the Indian Himalayan Region
Abbreviations
19.1 Background
19.2 Methods
19.3 Polyphenolics Analysis
19.3.1 Determination of Total Phenolic Content
19.3.2 Determination of Total Flavonoids
19.3.3 Determination of Total Flavonols
19.3.4 Determination of Total Tannin Content
19.3.5 Determination of Proanthocyanidins
19.3.6 Antioxidant Activity
19.4 Nutritional Analysis
19.4.1 Determination of Total Carbohydrate Content
19.4.2 Determination of Total Protein Content
19.4.3 Extraction and Quantification of Ascorbic Acid
19.4.4 Estimation of Free Total Amino Acid
19.4.5 Determination of Total Proline
19.4.6 Extraction and Determination of Methionine
19.4.7 Statistical Analysis
19.5 Results
19.5.1 Polyphenolic Contents and Antioxidant Activity
19.5.2 Nutritional Activity
19.5.3 Correlation Between Analyzed Parameters
19.5.4 Identification of Best Ripened Stage of Berries
19.6 Discussion
19.7 Conclusions
Declarations
Funding
Authors' Contributions
References
Chapter 20 The Extraction of Valuable Phenolic Compounds from Food By-Products Using Neoteric Solvents
20.1 Introduction
20.2 Solvents
20.3 Bioactive Compounds from By-Products of Food Industries
20.4 Phenolic Compounds and Their Applications
20.5 Traditional Phenolic Component Extraction from Agricultural Food Waste and By-Products
20.5.1 Liquid-Liquid Method of Extraction
20.5.2 Ultrasound-Assisted Method of Extraction
20.5.3 Microwave-Assisted Extraction
20.5.4 Supercritical Fluid Extraction
20.6 Extraction Using Neoteric Solvents in Food By-Products
20.6.1 Ionic Liquids
20.6.2 Deep Eutectic Solvents
20.6.3 Bio-Based Solvents
20.7 Comparison Among Types of Solvents
20.8 Conclusion
References
Chapter 21 Traditional and Modern Biotechnology in Food and Food Additives
21.1 Introduction
21.2 Traditional Biotechnology in Food
21.2.1 Yogurt
21.2.2 Koji
21.2.3 Miso
21.2.4 Soy Sauce
21.2.5 Kefir
21.2.6 Meat
21.2.7 Nisin
21.2.8 Amasi
21.2.9 Wine
21.2.10 Kombucha
21.2.11 Kimchi
21.2.12 Beer
21.2.13 Bread
21.2.14 Tempeh
21.2.15 Gari
21.2.16 Kvass
21.2.17 Guar Gum
21.2.18 Tocopherol
21.2.19 Cheese
21.2.20 Natto
21.3 Modern Biotechnology in Food
21.3.1 Alfalfa
21.3.2 Arabidopsis-Disease Resistant
21.3.3 Carotenoid Accumulation in Brassica napus
21.3.4 Golden Rice
21.3.5 Hyaluronan in Regenerative Medicine
21.3.6 BT Cotton
21.3.7 Ziziphus jujube Mil - Antioxidant Activity
21.3.8 Tomato Platform for Metabolic Engineering of Terpenes
21.3.9 Drought Tolerance in Wheat
21.3.10 Short Height Wheat
21.3.11 Carica Papaya-Antioxidant Effect of Seeds
21.3.12 Erythritol
21.3.13 Mannitol
21.3.14 Potato Disease Resistance
21.4 Conclusion
References
Chapter 22 Molecular Approaches for Improving Nutritional Quality in Crops
22.1 Introduction
22.2 Evaluation of Germplasm for Desired Phytochemical and Micronutrient Content
22.2.1 Global and Targeted Metabolite Profiling
22.2.2 Techniques Used in Targeted and Untargeted Metabolite Analysis
22.2.2.1 Chromatography and Mass Spectrometry
22.2.2.2 Nuclear Magnetic Resonance Spectroscopy
22.2.2.3 Inductively Coupled Plasma Mass Spectrometry to Quantify Mineral Content
22.3 Digging Into the Genome: Linking the Metabolic Traits with Genes
22.3.1 GWAS and QTL Mapping
22.3.2 Breeding Approach for Biofortification in Plants
22.4 Genetic Engineering Approach
22.4.1 Micronutrient Fortification in Plants: Emerging Evidence to Supplement Micronutrient-Enriched Food
22.4.2 Vitamin-Fortified Crops
22.4.2.1 Vitamin A Fortification
22.4.2.2 Vitamin B Fortification
22.4.2.3 Vitamin E Fortification
22.5 Conclusions
22.6 Acknowledgements
References
Chapter 23 Role of Bioinformatics Tools in the Food Processing Industry
23.1 Introduction
23.2 Bioinformatics' Importance for Food
23.3 Bioinformatics An Important Area in the Food Industry
23.4 Bioinformatics Technology Applied for Food Processing
23.5 Bioinformatics Tools Used in the Food Processing Industry
23.5.1 Sequence Alignment Software
23.5.2 Gene Expression Analysis Software: In Food Processing Industry
23.5.3 Metabolomics Software: In Food Processing Industry
23.5.4 Proteomics Software: In Food Processing Industry
23.5.5 Microbial Identification Software: In Food Processing Industry
23.5.6 Quality Control Software: In Food Processing Industry
23.5.7 Machine Learning Software: In Food Processing Industry
23.6 Databases in Food Sciences
23.6.1 Foods of the World Database (FooDB)
23.6.2 EuroFIR Bioactive Substances Information System (EuroFIR-BASIS)
23.6.3 Foodomics Data Repository (FDR)
23.7 There Are Several Databases in Food Sciences That Focus Specifically on Food Safety, Such as the Following:
23.7.1 The Food Safety Data Bank
23.7.2 The International Food Safety Authorities Network (INFOSAN) Emergency Contacts Database
23.7.3 The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) Database
23.7.4 The U.S. Food and Drug Administration (FDA) Adverse Event Reporting System (FAERS) Database
23.7.5 The European Food Safety Authority (EFSA) Rapid Alert System for Food and Feed (RASFF) Database
23.7.6 The European Union's Rapid Alert System for Food and Feed (RASFF) Database
23.7.7 The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) Recall Information Database
23.7.8 The European Centre for Disease Prevention and Control (ECDC) Rapid Alert System for Food and Feed (RASFF) Database
23.8 Several Databases in Food Sciences That Are Commonly Used by Researchers and Industry Professionals
23.8.1 USDA National Nutrient Database for Standard Reference
23.8.2 Food Data Central Database
23.8.3 Food and Agriculture Organization (FAO) Food Composition Database
23.8.4 The European Food Safety Authority (EFSA) FoodEx2 Database
23.8.5 The Lipid Maps Database
23.8.6 The Food Allergen Online Database
23.8.7 The FlavorDB Database
23.8.8 The Food Standards Agency's (FSA) UK Food Composition Database
Conclusion
References
Index
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