Salvatore Parisi's Books

Food Packaging Hygiene

By: Caterina Barone,Luciana Bolzoni,Giorgia Caruso,Angela Montanari,Salvatore Parisi,Izabela Steinka

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Food Packaging Hygiene

By: Caterina Barone,Luciana Bolzoni,Giorgia Caruso,Angela Montanari,Salvatore Parisi,Izabela Steinka

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point” (HACCP) investigation.

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137

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Springer

Published Date

ISBN 10

3319148273

ISBN 13

9783319148274

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

By: Suni Mary Varghese,Salvatore Parisi,Rajeev K. Singla,A. S. Anitha Begum

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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

By: Suni Mary Varghese,Salvatore Parisi,Rajeev K. Singla,A. S. Anitha Begum

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.

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Springer Nature

Published Date

ISBN 10

303106304X

ISBN 13

9783031063046

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

By: Aleardo Zaccheo,Eleonora Palmaccio,Morgan Venable,Isabella Locarnini-Sciaroni,Salvatore Parisi

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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

By: Aleardo Zaccheo,Eleonora Palmaccio,Morgan Venable,Isabella Locarnini-Sciaroni,Salvatore Parisi

The book demonstrates that food safety is a multidisciplinary scientific discipline that is specifically designed to prevent foodborne illness to consumers. It is generally assumed to be an axiom by both nonprofessionals and professionals alike, that the most developed countries, through their intricate and complex standards, formal trainings and inspections, are always capable of providing much safer food items and beverages to consumers as opposed to the lesser developed countries and regions of the world. Clearly, the available data regarding the morbidity and the mortality in different areas of the world confirms that in developing countries, the prevalence and the incidence of presumptive foodborne illness is much greater. However, other factors need to be taken into consideration in this overall picture: First of all, one of the key issues in developing countries appears to be the availability of safe drinking water, a key element in any food safety strategy. Second, the availability of healthcare facilities, care providers, and medicines in different parts of the world makes the consequences of foodborne illness much more important and life threatening in lesser developed countries than in most developed countries. It would be therefore ethnocentric and rather simplistic to state that the margin of improvement in food safety is only directly proportional to the level of development of the society or to the level of complexity of any given national or international standard. Besides standards and regulations, humans as a whole have evolved and adapted different strategies to provide and to ensure food and water safety according to their cultural and historical backgrounds. Our goal is to discuss and to compare these strategies in a cross-cultural and technical approach, according to the realities of different socio-economic, ethnical and social heritages.

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111

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Springer

Published Date

ISBN 10

3319449753

ISBN 13

9783319449753

Toxins and Contaminants in Indian Food Products

By: Ramesh Kumar Sharma,Salvatore Parisi

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Toxins and Contaminants in Indian Food Products

By: Ramesh Kumar Sharma,Salvatore Parisi

This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins, food chemicals and additives with natural or industrial origin. Furthermore, the book addresses the production and the commercial exploitation of native botanical ingredients, and the question if such ingredients should be regarded as foods or drugs. It also sheds light on chemical aspects of organic farming practices in India. Readers will also find information on pesticides and other detrimental chemicals detection in Indian farming. The authors present a useful opinion on how and why food contaminants can lead to border rejections during export, in particular to the European Union.

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Springer

Published Date

ISBN 10

3319480499

ISBN 13

9783319480497

Chemistry of the Mediterranean Diet

By: Amélia Martins Delgado,Maria Daniel Vaz Almeida,Salvatore Parisi

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Chemistry of the Mediterranean Diet

By: Amélia Martins Delgado,Maria Daniel Vaz Almeida,Salvatore Parisi

Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.

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263

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Springer

Published Date

ISBN 10

3319293702

ISBN 13

9783319293707

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

By: Caterina Barone,Marcella Barebera,Michele Barone,Salvatore Parisi,Aleardo Zaccheo

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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

By: Caterina Barone,Marcella Barebera,Michele Barone,Salvatore Parisi,Aleardo Zaccheo

This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.

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Springer

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ISBN 10

3319657399

ISBN 13

9783319657394

Analytical Methods for the Assessment of Maillard Reactions in Foods

By: Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi

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Analytical Methods for the Assessment of Maillard Reactions in Foods

By: Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

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Springer

Published Date

ISBN 10

3319769235

ISBN 13

9783319769233

Food Industry and Packaging Materials - Performance-oriented Guidelines for Users

By: Salvatore Parisi

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Food Industry and Packaging Materials - Performance-oriented Guidelines for Users

By: Salvatore Parisi

This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the 'food product' (food/packaging). The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of 'performance-oriented' guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures. This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.

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420

Publisher

Smithers Rapra

Published Date

ISBN 10

1847356117

ISBN 13

9781847356116

The Chemistry of Frozen Vegetables

By: Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali

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The Chemistry of Frozen Vegetables

By: Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali

This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies.

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Springer

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ISBN 10

3319539329

ISBN 13

9783319539324

Foaming with Supercritical Fluids

By: Ernesto Di Maio,Salvatore Iannace,Giuseppe Mensitieri

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Foaming with Supercritical Fluids

By: Ernesto Di Maio,Salvatore Iannace,Giuseppe Mensitieri

Foaming with Supercritical Fluids, Volume Nine provides a comprehensive description of the use of supercritical fluids as blowing agents in polymer foaming. To this aim, the fundamental issues on which the proper design and control of this process are rooted are discussed in detail, with specific attention devoted to the theoretical and experimental aspects of sorption thermodynamics of a blowing agent within a polymer, the effect of the absorbed blowing agent on the thermal, interfacial and rheological properties of the expanding matter, and the phase separation of the gaseous phase, and of the related bubble nucleation and growth phenomena. Several foaming technologies based on the use of supercritical blowing agents are then described, addressing the main issues in the light of the underlying chemical-physical phenomena. - Offers strong fundamentals on polymer properties important on foaming - Outlines the use of supercritical fluids for foaming - Covers theoretical points-of-view, including foam formation of the polymer/gas solution to the setting of the final foam - Discusses the several processing technologies and applications

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486

Publisher

Elsevier

Published Date

ISBN 10

0444637362

ISBN 13

9780444637369

Stochastic Resonance

Theory and Applications

By: Bruno Andò,Salvatore Graziani

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Stochastic Resonance

Theory and Applications

By: Bruno Andò,Salvatore Graziani

Stochastic Resonance: Theory and Applications deals with the theory of noise-added systems and in particular with Stochastic Resonance, a quite novel theory that was introduced in the 1980s to provide better understanding of some natural phenomena (e.g. ice age recurrence). Following the very first works, a number of different applications to both natural and human-produced phenomena were proposed. The book aims to improve the understanding of noise-based techniques and to focus on practical applications of this class of phenomena (an aspect that has been very poorly investigated up to now). Based on this objective, the book is roughly divided into two parts. The first part deals with the essential theory of noise-added systems and in particular a new approach to noise-added techniques that allows a number of strategies proposed in previous years to be unified. The proposed approach also allows real-time control of the noise characteristics, assuring optimal system performance. In the second part a large number of applications are described in detail in the field of electric and electronic devices, with the aim of allowing readers to build their own experimental set. The book comes with a diskette of educational software that the authors developed. Stochastic Resonance: Theory and Applications is an invaluable reference for students, researchers and engineering professionals working in the fields of electric and electronic measurements, electronics and signal theory.

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222

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461543916

ISBN 13

9781461543916

Neuroradiology Imaging Case Review E-Book

By: Salvatore V. Labruzzo,Laurie A. Loevner,Efrat Saraf-Lavi,David M. Yousem

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Neuroradiology Imaging Case Review E-Book

By: Salvatore V. Labruzzo,Laurie A. Loevner,Efrat Saraf-Lavi,David M. Yousem

This new volume in the best-selling Case Review series presents the best of 200 brain, spine, and head and neck case studies to challenge your knowledge of a full range of topics in neuroradiology. Designed to fully prepare you for the neuroradiology section of the general radiology boards and the neuroradiology subspecialty exam, this outstanding review tool by Drs. Salvatore V. Labruzzo, Laurie A. Loevner, Efrat Saraf-Lavi, and David M. Yousem, compiles contemporary cases and single best answer questions from the bestselling Brain, Spine, and Head and Neck Case Review titles to create a proven, all-in-one resource for effective review. - Covers the full spectrum of neuroradiology imaging using rewritten and revised questions along with new cases and new images – all designed to reflect the new board exam format. - Incorporates questions on physics, patient management, and treatment to prepare you for recent changes to the board exam. - Includes new MR images and additional imaging of fibromuscular dysplasia (FMD), neurofibromatosis (NF1), lymphoma, vascular malformations, and post-traumatic and iatrogenic processes. - Covers the most high-yield material from all aspects of neuroradiology. - Divides cases into three levels of difficulty, "Opening Round," "Fair Game," and "Challenge," so you can test yourself and monitor your progress. - Includes cross-references to Neuroradiology: The Requisites, 4rd Edition to direct you to further information for review. - Consult this title on your favorite e-reader, conduct rapid searches, and adjust font sizes for optimal readability.

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435

Publisher

Elsevier Health Sciences

Published Date

ISBN 10

0323427928

ISBN 13

9780323427920

Living language ultimate Italian

Beginner-intermediate

By: Salvatore Bancheri

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Living language ultimate Italian

Beginner-intermediate

By: Salvatore Bancheri

Provides forty lessons that include dialogues, information on grammar and usage, pronunciation, vocabulary, review sections, and quizzes.

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450

Publisher

Random House Digital, Inc.

Published Date

ISBN 10

1400009677

ISBN 13

9781400009671

Old Names, New Peoples: Listing Ethnonyms in Late Antiquity

By: Salvatore Liccardo

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Old Names, New Peoples: Listing Ethnonyms in Late Antiquity

By: Salvatore Liccardo

No people is nameless, and lists of words are as old as writing systems. And yet, both subjects can appear unpromising to historians. This volume shows the contrary by examining the various meanings and functions of ethnonyms in Late Antiquity: added to catalogues of provinces, they reflect the political messages and the regulating power of the imperial bureaucracy; included in schoolbooks, they mirror educational practices and reveal the geographical and ethnic landscapes taught at school; placed on a map, they help make sense of the world in times of transition.

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347

Publisher

BRILL

Published Date

ISBN 10

9004686606

ISBN 13

9789004686601

Mob Mayhem Volume One

The Rise and Fall of a 'Casino' Mobster, Shots in the Dark, The Gangster's Cousin

By: Dennis N. Griffin,Daniel Zimmerman,Salvatore "Sal" Lucania

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Mob Mayhem Volume One

The Rise and Fall of a 'Casino' Mobster, Shots in the Dark, The Gangster's Cousin

By: Dennis N. Griffin,Daniel Zimmerman,Salvatore "Sal" Lucania

If you liked The Godfather and Goodfellas, you’ll love these three up-close-and-personal true accounts of gangsters and organized crime. THE RISE AND FALL OF A “CASINO” MOBSTER: The Tony Spilotro Story Through a Hitman’s Eyes by Frank Cullota and Dennis Griffin Bestselling “mob expert” Dennis Griffin and former mob enforcer and Spilotro confidant, Frank Cullota, tell the story of the Las Vegas gangster whose quest for power and lack of self-control with women cost the Mob its control of Vegas—and lost Tony his life. “Sets the record straight about Tony the man and Tony the mobster. It’s an eye-opener.”—Frank Calabrese, Junior, author of Operation Family Secrets SHOTS IN THE DARK: The Saga of Rocco Balliro by Daniel Zimmerman In 1963, Rocco Balliro and a pair of associates stormed an apartment in Boston and were immediately caught in a shootout with Boston police officers, waiting in ambush for him. It was a rescue mission that went downhill in a hurry, leaving his beloved girlfriend and her toddler son dead. “Fascinating . . . a real page-turner for Mob enthusiasts and organized crime history buffs.”—Dennis N. Griffin, bestselling author of The Rise and Fall Of A “Casino” Mobster THE GANGSTER’S COUSIN: Growing up in the Luciano Family by Salvatore Lucania Young Sal navigates the streets of Harlem, experiencing the inherent corruption of the US justice system and discovering the truth about the secret world of outlaw figures—like his cousin and namesake, Charles “Lucky” Luciano. “A wonderfully different take on the usual Mafia story . . . a sometimes exciting, sometimes poignant, and often humorous adventure.”—Thrive Global

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1339

Publisher

WildBlue Press

Published Date

ISBN 10

194823954X

ISBN 13

9781948239547

Trends in Artificial Intelligence

2nd Congress of the Italian Association for Artificial Intelligence, AI*IA, Palermo, Italy, October, 29-31, 1991. Proceedings

By: Salvatore Gaglio

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Trends in Artificial Intelligence

2nd Congress of the Italian Association for Artificial Intelligence, AI*IA, Palermo, Italy, October, 29-31, 1991. Proceedings

By: Salvatore Gaglio

This book collects the scientific papers presented at the 2nd Congress of the Italian Association for Artificial Intelligence, held in Palermo in October 1991. It displays the state of the art of both Italian and European scientific research in AI. The book begins with an invited paper by W. Wahlster et al. The bulk of the book is then divided into five parts on: - Knowledge representation (18 papers), - Knowledge acquisition (5 papers), - Natural language (5 papers), - Perception and robotics (5 papers), - Architecture and technologies (5 papers). A section containing short papers completes the book. The high quality of the papers reflects massive research activity mainly devoted to the theoretical aspects of AI, but clearly aimed at consolidating the results already achieved. Several contributions are oriented to the technological aspects of AI.

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502

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Springer Science & Business Media

Published Date

ISBN 10

3540547126

ISBN 13

9783540547129

The Classical Tradition

By: Anthony Grafton,Glenn W. Most,Salvatore Settis

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The Classical Tradition

By: Anthony Grafton,Glenn W. Most,Salvatore Settis

The legacy of ancient Greece and Rome has been imitated, resisted, misunderstood, and reworked by every culture that followed. In this volume, some five hundred articles by a wide range of scholars investigate the afterlife of this rich heritage in the fields of literature, philosophy, art, architecture, history, politics, religion, and science.

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1188

Publisher

Harvard University Press

Published Date

ISBN 10

0674035720

ISBN 13

9780674035720

Chemistry and Hygiene of Food Gases

By: Pasqualina Laganà,Giovanni Campanella,Paolo Patanè,Maria Assunta Cava,Salvatore Parisi,Maria Elsa Gambuzza,Santi Delia,Maria Anna Coniglio

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Chemistry and Hygiene of Food Gases

By: Pasqualina Laganà,Giovanni Campanella,Paolo Patanè,Maria Assunta Cava,Salvatore Parisi,Maria Elsa Gambuzza,Santi Delia,Maria Anna Coniglio

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.

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Springer Nature

Published Date

ISBN 10

3030352285

ISBN 13

9783030352288

Journal of Mediterranean Earth Sciences Vol. VIII - 2016

By: Salvatore Milli

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Journal of Mediterranean Earth Sciences Vol. VIII - 2016

By: Salvatore Milli

CONTENTSGIANCLEMENTE PAREA – “El Niño” is a tectonically driven meteorological event?MARCO ROMANO, RICCARDO MANNI, UMBERTO NICOSIA – Phylogenetic analysis of cyrtocrinid crinoids and its influence on traditional classificationsDOMENICO RIDENTE – Heterochrony and evolution in some Toarcian ammonites. Speculations and insightsSIMONE FABBI, PAOLO CITTON, MARCO ROMANO, ANGELO CIPRIANI – Detrital events within pelagic deposits of the umbria-marche basin (northern apennines, italy): further evidence of early cretaceous tectonicsANTONIETTA CHERCHI, RAJKA RADOIČIĆ, ROLF SCHROEDER – Farinacciella ramalhoi, n. gen., n. sp., a larger foraminifer from the Kimmeridgian-lower Tithonian of the Neo-Tethyan realmFRANCESCO SCHIAVINOTTO – Neanic acceleration in Nephrolepidina from the Oligo-Miocene Mt. Torretta section (L’Aquila, central Apennines): biometric results and evolutionary, taxonomic and biostratigraphic remarks.VIRGILIO FREZZA, MICHELA INGRASSIA, ELEONORA MARTORELLI, FRANCESCO L. CHIOCCI, RUGGERO MATTEUCCI, LETIZIA DI BELLA – Benthic foraminifers and siliceous sponge spicules assemblages in the Quaternary rhodolith rich sediments from Pontine Archipelago shelfRUGGERO MATTEUCCI, MARIA LETIZIA PAMPALONI, GIULIA VENTURA – Ulderigo Botti’s handbook on stages and sub-stages: a poorly known inventory of the late nineteenth century

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130

Publisher

Edizioni Nuova Cultura

Published Date

ISBN 10

8868128071

ISBN 13

9788868128074

Chemistry and Hygiene of Food Additives

By: Pasqualina Laganà,Emanuela Avventuroso,Giovanni Romano,Maria Eufemia Gioffré,Paolo Patanè,Salvatore Parisi,Umberto Moscato,Santi Delia

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Chemistry and Hygiene of Food Additives

By: Pasqualina Laganà,Emanuela Avventuroso,Giovanni Romano,Maria Eufemia Gioffré,Paolo Patanè,Salvatore Parisi,Umberto Moscato,Santi Delia

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation – including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

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Springer

Published Date

ISBN 10

3319570420

ISBN 13

9783319570426

Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

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Chemical Profiles of Industrial Cow’s Milk Curds

By: Caterina Barone,Marcella Barbera,Michele Barone,Salvatore Parisi,Izabela Steinka

This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.

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Springer

Published Date

ISBN 10

331950942X

ISBN 13

9783319509426

Traceability in the Dairy Industry in Europe

Theory and Practice

By: Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi

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Traceability in the Dairy Industry in Europe

Theory and Practice

By: Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.

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163

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Springer

Published Date

ISBN 10

3030004465

ISBN 13

9783030004460

Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

By: Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo

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Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

By: Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

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Springer

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ISBN 10

3030225569

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9783030225568

Microbial Toxins and Related Contamination in the Food Industry

By: Gabriella Caruso,Giorgia Caruso,Pasqualina Laganà Laganà,Antonino Santi Delia,Salvatore Parisi,Caterina Barone,Lucia Melcarne,Francesco Mazzù

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Microbial Toxins and Related Contamination in the Food Industry

By: Gabriella Caruso,Giorgia Caruso,Pasqualina Laganà Laganà,Antonino Santi Delia,Salvatore Parisi,Caterina Barone,Lucia Melcarne,Francesco Mazzù

This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The “Hazard Analysis and Critical Control Point” (HACCP) approach, which is applied for this purpose, is dedicated to the study and the analysis of all possible dangers by food consumptions and the related countermeasures with the aim of protecting the health of consumers. This difficult objective is highly multidisciplinary and requires a plethora of different competencies. This book thus addresses chemists, microbiologists, food technologists, medical professionals and veterinarians. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins. The present book gives an introduction and overview of these various topics.

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106

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Springer

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3319205595

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9783319205595

Foods of Non-Animal Origin

Chemistry, Technology, Inspection Procedures

By: Arpan Bhagat,Giorgia Caruso,Maria Micali,Salvatore Parisi

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Foods of Non-Animal Origin

Chemistry, Technology, Inspection Procedures

By: Arpan Bhagat,Giorgia Caruso,Maria Micali,Salvatore Parisi

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

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