Animal foods are important in the human diet as a source of protein, vitamins, and minerals. But many in developing economies lack a good source of animal-based foods. In this book, each chapter covers a specific type of animal food, its nutritional significance, preservation techniques, processed products, safety and quality aspects.
Animal foods are important in the human diet as a source of protein, vitamins, and minerals. But many in developing economies lack a good source of animal-based foods. In this book, each chapter covers a specific type of animal food, its nutritional significance, preservation techniques, processed products, safety and quality aspects.
Contents Series Preface ...................................................................................................................................vii Preface...............................................................................................................................................ix Editors ...............................................................................................................................................xi Contributors ................................................................................................................................... xiii Chapter 1 The Role of Food Security and Nutrition to Meet Consumers' Requirements in the Developing World ...................................................................................................1 Mohammad Sohaib, Aman Ullah, Ayesha Zafar, and Sana Tahira Saleem Chapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21 Amna Sahar and Ubaid ur Rahman Chapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43 Bernd Hallier Chapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55 Farwa Tariq, Aysha Sameen, Tayyaba Tariq, and Mariam Aizad Chapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77 Rituparna Banerjee, Arun K. Verma, B. M. Naveena, and V. V. Kulkarni Chapter 6 Biotechnological Approaches for Improving Quality and Safety of Animal Origin Foods ............................................................................................................ 119 Bushra Ishfaq, Mariam Aizad, and Rizwan Arshad Chapter 7 Fish Processing, Storage, and Transportation .......................................................... 135 Muhammad Ammar Khan, Huijuan Yang, and Asghar Ali Kamboh Chapter 8 Animal Origin Foods as Functional Foods .............................................................. 161 Faqir Muhammad Anjum, Fakiha Mehak, and Asna Zahid Chapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177 Muhammad Rizwan Tariq Chapter 10 Bioactive Components from Milk and Milk Products ............................................. 187 Saima Rafiq Chapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207 Tahir Zahoor, Atif Liaqat, and Nehdia Azhar Chapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225 Sana Mehmood, Muhammad Issa Khan, and Hira Shakoor Chapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237 Muhammad Issa Khan, Hira Shakoor, and Sana Mehmood Chapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259 Aamir Shehzad, Asna Zahid, Sana Mehmood, and Sajeela Akram Chapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269 Muhammad Yasin, Aurang Zeb, and Ihsan Ullah Chapter 16 Poultry and Livestock Production for Foods ............................................................289 Shaihid-ur-Rehman and Salim-ur-Rehman Index ..............................................................................................................................................305
Contents Series Preface ...................................................................................................................................vii Preface...............................................................................................................................................ix Editors ...............................................................................................................................................xi Contributors ................................................................................................................................... xiii Chapter 1 The Role of Food Security and Nutrition to Meet Consumers' Requirements in the Developing World ...................................................................................................1 Mohammad Sohaib, Aman Ullah, Ayesha Zafar, and Sana Tahira Saleem Chapter 2 Contribution of Animal Origin Foods in the Human Diet......................................... 21 Amna Sahar and Ubaid ur Rahman Chapter 3 Animal Tracing: A Basis for Branding Animal Origin Foods in the Market ............ 43 Bernd Hallier Chapter 4 Processing, Storage, and Transportation of Milk Products ........................................ 55 Farwa Tariq, Aysha Sameen, Tayyaba Tariq, and Mariam Aizad Chapter 5 Processing, Storage, and Transportation of Meat and Meat Products .......................77 Rituparna Banerjee, Arun K. Verma, B. M. Naveena, and V. V. Kulkarni Chapter 6 Biotechnological Approaches for Improving Quality and Safety of Animal Origin Foods ............................................................................................................ 119 Bushra Ishfaq, Mariam Aizad, and Rizwan Arshad Chapter 7 Fish Processing, Storage, and Transportation .......................................................... 135 Muhammad Ammar Khan, Huijuan Yang, and Asghar Ali Kamboh Chapter 8 Animal Origin Foods as Functional Foods .............................................................. 161 Faqir Muhammad Anjum, Fakiha Mehak, and Asna Zahid Chapter 9 Bioactive Compounds from Animal Origin Foods .................................................. 177 Muhammad Rizwan Tariq Chapter 10 Bioactive Components from Milk and Milk Products ............................................. 187 Saima Rafiq Chapter 11 Safety and Quality Aspects of Animal Origin Foods ..............................................207 Tahir Zahoor, Atif Liaqat, and Nehdia Azhar Chapter 12 Strategies for Improving the Quality of Animal Origin Foods ...............................225 Sana Mehmood, Muhammad Issa Khan, and Hira Shakoor Chapter 13 Issues and Policies to Promote Animal Origin Food Consumption ........................ 237 Muhammad Issa Khan, Hira Shakoor, and Sana Mehmood Chapter 14 Animal-Source Foods in Human Nutrition .............................................................. 259 Aamir Shehzad, Asna Zahid, Sana Mehmood, and Sajeela Akram Chapter 15 Nutritional and Safety Aspects of Animal-Based Irradiated Foods ........................269 Muhammad Yasin, Aurang Zeb, and Ihsan Ullah Chapter 16 Poultry and Livestock Production for Foods ............................................................289 Shaihid-ur-Rehman and Salim-ur-Rehman Index ..............................................................................................................................................305
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