Suchergebnisse

This book discusses food safety and quality control management. It discusses analytical approaches to measuring food contaminants, and risk assessment of food storage. It covers topics like techniques to measure aflatoxin, heavy metals in seafood, and pesticide content in food. It also reviews measures to attain sustainable food systems.

This book discusses food contamination, which is the biggest challenge in the food supply chains worldwide. This book presents comprehensive information about the major food contaminants. The book provides information about food safety initiatives, safety rules, foodborne pathogen detection, and production and processing compliance issues.

Cover -- Half Title -- Title -- Copyright -- Contents -- Preface -- Editors -- Contributors -- 1 Potential Microbial Pigments -- 1.1 Introduction -- 1.2 Pigments from Microbes -- 1.2.1 Violacein -- 1.2.2 Melanin -- 1.2.3 Biological Properties and Applications of Melanin -- 1.2.4 Phycobiliproteins -- 1.2.5 Anthraquinones -- 1.2.6 Carotenoids -- 1.2.7 Flavins -- 1.2.8 Azaphilones -- 1.2.9 Monascin -- 1.2.10 Quinine -- 1.3 Conclusion -- References -- 2 Conventional and Alternative Microbial Sources of Food-Grade Pigments and Their Production Processes -- 2.1 Introduction -- 2.1.1 Carotenoids -- 2.1.2 Anthocyanins -- 2.1.3 Chlorophylls -- 2.1.4 Betalains -- 2.2 Microbial Sources of Natural Food-Grade Pigments -- 2.2.1 Carotenoids -- 2.2.2 Anthocyanins -- 2.2.3 Chlorophylls -- 2.2.4 Betalains -- 2.3 Production of Microbial Natural Food-Grade Pigments -- 2.3.1 Carotenoids -- 2.3.2 Anthocyanins -- 2.3.3 Chlorophylls -- 2.3.4 Betalains -- 2.4 Conclusion and Future Perspectives -- References -- 3 Biotechnological Tools for Enhancing Microbial Pigment Production -- 3.1 Introduction -- 3.2 Microbial Sources of Natural Pigments -- 3.3 Tools for Enhancing Pigment Production by Different Microorganisms -- 3.3.1 Bacteria -- 3.3.2 Filamentous Fungi -- 3.3.3 Yeasts -- 3.3.4 Microalgae and Cyanobacteria -- 3.4 Challenges to the Industrial Role of Microbial Pigments -- 3.5 Conclusion and Prospects -- References -- 4 Application of Microbial Pigments in the Food Industry -- 4.1 Introduction -- 4.2 Shades of Microbial Pigments -- 4.2.1 Pigments from Bacteria -- 4.2.2 Pigments from Microalgae -- 4.2.3 Pigments from Yeast and Filamentous Fungi -- 4.2.4 Pigments from Actinomycetes -- 4.3 Classes of Microbial Pigments -- 4.3.1 ß-Carotene -- 4.3.2 Torulene and Torularhodin -- 4.3.3 Astaxanthin -- 4.3.4 Lycopene -- 4.3.5 Violacein -- 4.3.6 Riboflavin.