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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Dr. V. Prakash, Ph.D, FRSC, FIFT, FINAE, FIAFoST, FNAAS, FAFST(I), FINAS, FNAS
Distinguished Scientist of CSIR - India
Immediate Past Director, CSIR - CFTRI, Mysore, India
Hon. Director of Research, INNOVATION and Development, at JSS - MVP, JSS Technical Institution Campus, MYSORE 570 006, INDIA
Council Member, International Union of Nutritional Sciences (IUNS)
Former Coordinator, United Nations University Programme at CFTRI, Mysore, India
Immediate Past President, Nutrition Society of India
President, International Society for Nutraceuticals, Nutritionals And Naturals (ISNNAN)
Past President, Academy Executive Committee Member of IAFoST
Council Member, International Union of Food Science and Technology (IUFoST)
Task Force Chairman on Nutraceuticals in IUNS
Executive Council Member, Global Harmonization Initiative (GHI)
Chair, Panel on Regulatory of Nutraceuticals, Nutritionals, Functional Foods and Dietary Supplements, FSSAI, Govt. of India
Her research interests are focussed on the development of ready-to-eat, safe and healthy products by combining the already existing processing technologies with novel techniques, as well as the valorization of wastes generated by the fruits and vegetables processing industries.
Pulsed electric fields, intense pulsed light and cold plasma treatments, modified atmosphere packaging, edible coatings, and nanostructured systems are among the key technologies developed by her research group. She led technology transfer to the industry in a center devoted to canned vegetables and supported the industrial implementation of HACCP and Quality management systems, while providing a boost to the innovative culture in the canned vegetables industry in Spain.
She has authored more than three hundred research papers, several books, book chapters and patents. In addition, she has been invited as speaker in numerous international meetings and courses. She also belongs to the editorial board of recognized Journals and is associate editor of two of them. Dr. Martin-Belloso is member of several executive committees of international scientific organizations as the European Federation of Food Science and Technology (EFFoST) and the Nonthermal Processing Division of the Institute of Food Technologists (IFT). She is the Ambassador of the Global Harmonization Initiative (GHI) in Spain.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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