Romina Alina Marc

By Vlaic Romina Alina, Mureşan Crina Carmen, Muste Sevastita, Mureşan Andruţa, Muresan Vlad, Suharoschi Ramona, Petruţ Georgiana and Mihai Mihaela

The chapter aims to approach food fortification naturally as a result of the need for nutritional improvement and therefore underlines sustainable activities that would facilitate effective fortification. The need to fortify food is due to the close link between human, health, and food. The WHO and FAO and other internationally recognized organizations have recognized that there are over 2 billion people worldwide suffering from a variety of micronutrient deficiencies. The interest in the fortification of foods is largely due to bioactive compounds, such as vitamins, minerals, sugars, organic acids, dietary fiber, phenolic compounds, essential amino acids, and antioxidants. The most effective and accessible way of securing the population with vitamins and micronutrients is to fortify additional food and consumer products daily. At the same time, the technology for the fortification of bakery products will also be presented.

Part of the book: Food Engineering

By Romina Alina Marc

Part of the book: Food Processing

By Romina Alina Marc

The chapter aims to address an overview of the implications of mycotoxins in food safety and the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a long shelf life. Food safety has become a major strategic issue worldwide and has attracted worldwide attention. Mycotoxins are widely found in food and feed, and dietary exposure to them can induce various types of adverse health effects in humans and animals. Contamination of food by fungi and mycotoxins results in loss of dry matter, quality and nutrition, and poses a significant danger to the food chain. Moreover, mycotoxin contamination decreases product quality and reduces export values, which can lead to significant economic losses for producing countries. Mycotoxin contamination directly reduces food availability and has its own contribution to hunger and malnutrition, and the consumption of food contaminated with mycotoxins has major repercussions on human health.

Part of the book: Mycotoxins and Food Safety