Regulating Safety Of Traditional And Ethnic Foods

Hardcover | November 23, 2015

byV. PrakashEditorOlga Martin-belloso, Larry Keener

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional 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, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

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Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional 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 cu...

Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNASDistinguished Scientist of CSIR - IndiaImmediate Past Director, CSIR - CFTRI, Mysore, IndiaHon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIACouncil Member, International Union of Nutri...

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Format:HardcoverDimensions:536 pages, 9.41 × 7.24 × 0.98 inPublished:November 23, 2015Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0128006056

ISBN - 13:9780128006054

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Table of Contents

1. Introduction 2. Categories of Traditional Foods (TF) 3. The lessons in Traditional and Ethnic Foods (EF) 4. Country wise Traditional Foods and its brief processes from the food safety angle. 5. Natural anti-microbial compounds occurring in foods and their role in the preservation of Traditional Foods. 6. Understanding of food safety risk in preparing and consuming Traditional Foods. 7. CASE STUDIES

      • China
      • India
      • Mexico
      • Mediterranean Region countries
      • European countries
      • African countries
      • Far East countries
      • Latin American countries (Mexico, Central America, South America)
      • North America (US & Canada)
      • Scandinavian countries
      • Siberian countries
      • Oceanic countries(Indonesia and the Philippines)

      8. Food safety regulations 9. The codex regulation as it exists today for traditional and ethnic foods and its implications. 10. Innovations in TF and EF over centuries: A logistics approach to multiplying benefits. 11. Present scenario of industry globally for safe TF and EF 12. Glossary of words 13. Indices