Chapters authored
Global Trends Regarding Food Assurance By Marc Romina Alina, Crina Carmen Mureșan, Anamaria Pop,
Georgiana Smaranda Marțiș, Alina Narcisa Postolache,
Florina Stoica, Ioana Cristina Crivei, Ionuț-Dumitru Veleșcu
and Roxana Nicoleta Rațu
The chapter offers an in-depth examination of food protection, encompassing food safety, food security, food fraud, and food safety culture. The chapter commences with a brief introduction, followed by a subsection on food protection that encompasses concepts of food safety, food security, and food safety culture. The third section presents information on food availability, including access to food, Zero Hunger (SDG 2)—a sustainable development target, and local food systems. Section four examines recent papers on sustainable agriculture, encompassing climate change, harvesting practices, agricultural stability, and biosecurity. The final section discusses the problems of Sustainable Food Processing in the twenty-first century within a dynamic business context.
Part of the book: Worldwide Megatrends in Food Safety and Food Security [Working title]
Valorisation of Fruit and Vegetable By-Products in Dairy Product Technologies: A Sustainable Approach to Functional Food Development By Roxana Nicoleta Rațu, Florina Stoica, Ioana Cristina Crivei, Ionuț Dumitru Veleșcu, Vlad Nicolae Arsenoaia, Crina Carmen Mureșan, Romina Alina Marc and Florin Daniel Lipșa
The valorisation of fruit and vegetable by-products in dairy technologies is an innovative and sustainable approach to the development of functional foods. The integration of bioactive-rich by-products into dairy products offers a potential solution aligned with circular economy principles as the agri-food sector confronts escalating environmental, economic, and health challenges. This chapter emphasises the nutritional and functional potential of various fruit and vegetable residues—such as pomace, peels, and seeds—through their contributions to antioxidant capacity, dietary fibre content, probiotic viability, and sensory attributes in diverse dairy products, including cheese, yoghurt, and ice cream. The focus is on current technological advancements that facilitate the incorporation of these materials, such as encapsulation methods, and their impact on customer perception and commercial feasibility. The evaluation addresses critical concerns regarding regulatory compliance, microbiological safety, and sensory acceptance, along with proposed solutions to these challenges. This study highlights the transformative potential of by-product valorisation in advancing sustainable, health-enhancing dairy technologies through current research and industry practices.
Part of the book: Food Processing
Fusarium Mycotoxins in the Barley–Malt–Beer Chain: Occurrence, Processing Fate, Modified Forms and Control By Ionuț - Dumitru Veleșcu, Ioana Cristina Crivei, Andreea Bianca Balint, Florina Stoica, Florin Daniel Lipșa and Roxana Nicoleta Rațu
The barley-malt-beer chain continues to expose beer, one of the most popular alcoholic beverages in the world, to mycotoxin contamination. Fusarium species like F. graminearum and F. culmorum, which produce deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3 G), zearalenone (ZEN), T-2, HT-2, and other toxic compounds, can infect brewing cereals, particularly barley and wheat. These pollutants have an impact on raw material quality, malting efficiency, and final beer composition in addition to food safety. With a focus on the processes that influence the final contamination profile in beer, this chapter explores the incidence, transport, and transformation of mycotoxins during malting and brewing. It describes how brewing redistributes mycotoxins across wort, beer, and by-products through transfer, partition, and biotransformation; how steeping may partially remove water-soluble toxins; and how germination may promote fungal growth and toxin generation. Simultaneously, the chapter examines the state-of-the-art analytical methods for barley, malt, wort, beer, and brewing residues, along with the primary limitations concerning sampling, matrix effects, and modified form detection. The debate also discusses the need for ongoing surveillance, improved coverage of modified mycotoxins, and more robust process-based control techniques, even if the existing data indicate that average exposure through beer frequently stays below current health-based recommendation values. Integrated chain monitoring, a wider analytical focus, and a closer connection between occurrence data, processing behavior, and exposure assessment are all necessary for future advancements.
Part of the book: Mycotoxins - An Interdisciplinary Study [Working title]
