Type(s) de contenu et mode(s) de consultation : Texte noté : électronique

Titre(s) : Regulating safety of traditional and ethnic foods [Texte électronique] / edited by Vishweshwaraiah Prakash, Olga Martín-Belloso, Larry Keener, Siân Astley, Susanne Braun, Helena McMahon and Huub Lelieveld

Publication : Amsterdam : Elsevier/Academic Press, 2016

Description matérielle : 1 ressource dématérialisée

Note(s) : Includes bibliographical references and index
"Examines a variety of regionally and culturally-based foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources and some have nutraceutical properties that make them not only a source of cultural and traditional value but also provide valuable options for addressinga growing need for food resources. There are varying standards and methods for processing and consuming traditional foods, however, it is important to understand the potential health risks, and how to ensure safe preparation and consumption of these foods."

Autre(s) auteur(s) : Prakash, V. (1951-....). Fonction indéterminée  Voir les notices liées en tant qu'auteur

Sujet(s) : Aliments -- Qualité  Voir les notices liées en tant que sujet
Produits du terroir -- Qualité  Voir les notices liées en tant que sujet

Indice(s) Dewey :  363.192 6 (23e éd.) = Sécurité des aliments - Contrôle  Voir les notices liées en tant que sujet

Identifiants, prix et caractéristiques : ISBN 9780128006054

Identifiant de la notice  : ark:/12148/cb446398153

Notice n° :  FRBNF44639815 (notice reprise d'un réservoir extérieur)

Table des matières : 1 ; Introduction: the importance of traditional and ethnic food in the context of food safety, harmonization, and regulations /Vishweshwaraiah Prakash2 ; Safety by control of water activity: drying, smoking, and salt or sugar addition /Paola PittiaPaparella Antonello3 ; Typical traditional processes: cooking and frying /Iuliana Vintilǎ4 ; Safety of meat and poultry /Khalid GulPreeti SinghAli Abas Wani5 ; Safety of fish products /Sanja VidačekTibor Janči6 ; Safety in the shrimp supply chain /S. M. Nazmul Alam7 ; Safety of fermented meat /Diana Di Gioia8 ; Safety of fermented fish products /Viduranga WaisundaraNilakshi JayawardenaMindani Watawana9 ; Safety of milk processing and distribution chain in India /Divakar Rao10 ; Safety of fermented dairy products /David R. SepulvedaAngel Esparza-Chavez11 ; Safety of foods based on insects /Marjolein van der Spiegel12 ; Safety of honey /Karina Grigoryan13 ; Naturally occurring toxicants: presence in selected commonly consumed fruits /Adel