Quantitative Methods for Food Safety and Quality in the Vegetable Industry: Food Microbiology and Food Safety
Editat de Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidisen Limba Engleză Hardback – 13 feb 2018
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Specificații
ISBN-13: 9783319681757
ISBN-10: 3319681753
Pagini: 340
Ilustrații: VIII, 303 p. 46 illus., 41 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.61 kg
Ediția:1st ed. 2018
Editura: Springer International Publishing
Colecția Springer
Seriile Food Microbiology and Food Safety, Practical Approaches
Locul publicării:Cham, Switzerland
ISBN-10: 3319681753
Pagini: 340
Ilustrații: VIII, 303 p. 46 illus., 41 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.61 kg
Ediția:1st ed. 2018
Editura: Springer International Publishing
Colecția Springer
Seriile Food Microbiology and Food Safety, Practical Approaches
Locul publicării:Cham, Switzerland
Cuprins
1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry.- 2. Quality and Safety Management Systems in the Production of Vegetables.- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products.- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications.- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry.- 6. Quality of Vegetable Products: Assessment of Physical-chemical and Microbiological Changes in Vegetables Products by Non-destructive Methods.- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables.- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry.- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce.- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools.- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables.- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.
Textul de pe ultima copertă
This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.
Caracteristici
Presents risk assessment tools such as predictive microbiology software tools and the food safety objective concept Describes the main mechanisms involved in microbial and physical-chemical deterioration of vegetable-base products and how they can described mathematically Introduces new preservation and packaging methods, rapid analytical methods for quality determination based on chemometrics applications, and quantitative methods that could be implemented for microbial and toxicological risk assessment in vegetable products