Rapid Methods For Assessing Food Safety And Quality

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Rapid Methods for Assessing Food Safety and Quality

Author : Maria Schirone
Publisher : MDPI
ISBN 13 : 303943344X
Total Pages : 118 pages
Book Rating : 4.0/5 (394 download)

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Book Synopsis Rapid Methods for Assessing Food Safety and Quality by : Maria Schirone

Download or read book Rapid Methods for Assessing Food Safety and Quality written by Maria Schirone and published by MDPI. This book was released on 2020-12-07 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers’ health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain.

Rapid Methods for Assessing Food Safety and Quality

Author : Maria Schirone
Publisher :
ISBN 13 : 9783039433452
Total Pages : 118 pages
Book Rating : 4.4/5 (334 download)

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Book Synopsis Rapid Methods for Assessing Food Safety and Quality by : Maria Schirone

Download or read book Rapid Methods for Assessing Food Safety and Quality written by Maria Schirone and published by . This book was released on 2020 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety and quality represent a major concern worldwide, not only for the potential risk to consumers' health but also for the economic losses occurring in food industries. A complete quality system involves raw matter, environmental conditions, production processes, storage and distribution, taking into account the purpose for which the end product is intended. Appropriate analytical methods combined with good hygiene practices are essential to ensure a safe food supply and/or to minimize the occurrence of foodborne outbreaks due to the consumption of food contaminated with pathogens such as bacteria, fungi and parasites. On the other hand, the lack of measures able to detect quality deterioration, spoilage, authenticity and adulteration, as well as texture, rheology and sensory properties of food can affect the food industry economy and reduce consumer confidence. The use of rapid analytical methods can benefit food companies in saving time and cost, indicating the importance of developing new reliable assays for good and fast control of products throughout the whole food chain.

Techniques to Measure Food Safety and Quality

Author : Mohidus Samad Khan
Publisher : Springer Nature
ISBN 13 : 3030686361
Total Pages : 478 pages
Book Rating : 4.0/5 (36 download)

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Book Synopsis Techniques to Measure Food Safety and Quality by : Mohidus Samad Khan

Download or read book Techniques to Measure Food Safety and Quality written by Mohidus Samad Khan and published by Springer Nature. This book was released on 2021-09-22 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Author : Fernando Pérez-Rodríguez
Publisher : Springer
ISBN 13 : 331968177X
Total Pages : 303 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Quantitative Methods for Food Safety and Quality in the Vegetable Industry by : Fernando Pérez-Rodríguez

Download or read book Quantitative Methods for Food Safety and Quality in the Vegetable Industry written by Fernando Pérez-Rodríguez and published by Springer. This book was released on 2018-02-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Scientific Criteria to Ensure Safe Food

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council

Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Rapid methods for food and feed quality determination

Author : A. van Amerongen
Publisher : BRILL
ISBN 13 : 9086866069
Total Pages : 259 pages
Book Rating : 4.0/5 (868 download)

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Book Synopsis Rapid methods for food and feed quality determination by : A. van Amerongen

Download or read book Rapid methods for food and feed quality determination written by A. van Amerongen and published by BRILL. This book was released on 2023-08-28 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: "There is an ever-increasing need for rapid methods and instrumentation in the field of food and feed quality. Key issues dealt with in the food and feed industry include: monitoring of processes at all stages; showing due diligence in the control of food and nutritional quality; achieving rapid results for detecting (micro)biological, chemical and physical deterioration of food and feed; and finally, detecting rapidly and reliably food authenticity and/or adulteration. Developments in analytical techniques have led to the emergence of a wide range of rapid methods to complement the traditional methods. Faster results, higher productivity, lower costs and increased sensitivity are key concepts for all those involved in writing this book. Key topics include: - emerging rapid technologies; - rapid monitoring of food and nutritional quality; - rapid testing of quality deterioration and spoilage; - rapid testing of authenticity and adulteration; - quality tracking & tracing and rapid testing. The methods and techniques presented here, in their varying degree of complexity, will be a valuable resource for researchers and professionals from the food and feed industry as well as from the scientific community. This book is an ideal supplement to 'Rapid Methods for biological and chemical contaminants in food and feed' as published in 2005."

Food Safety

Author : United States. General Accounting Office
Publisher :
ISBN 13 :
Total Pages : 22 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Food Safety by : United States. General Accounting Office

Download or read book Food Safety written by United States. General Accounting Office and published by . This book was released on 2000 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Rapid and On-Line Instrumentation for Food Quality Assurance

Author : I Tothill
Publisher : Elsevier
ISBN 13 : 1855737108
Total Pages : 425 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Rapid and On-Line Instrumentation for Food Quality Assurance by : I Tothill

Download or read book Rapid and On-Line Instrumentation for Food Quality Assurance written by I Tothill and published by Elsevier. This book was released on 2003-08-31 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water

Rapid Food Analysis and Hygiene Monitoring

Author : Pierre-Jean Raugel
Publisher : Springer Science & Business Media
ISBN 13 : 3642583628
Total Pages : 935 pages
Book Rating : 4.6/5 (425 download)

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Book Synopsis Rapid Food Analysis and Hygiene Monitoring by : Pierre-Jean Raugel

Download or read book Rapid Food Analysis and Hygiene Monitoring written by Pierre-Jean Raugel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 935 pages. Available in PDF, EPUB and Kindle. Book excerpt: PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.

Ensuring Safe Food

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.3/5 (95 download)

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Book Synopsis Ensuring Safe Food by : Committee to Ensure Safe Food from Production to Consumption

Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Rapid and On-Line Instrumentation for Food Quality Assurance

Author : Ibtisam E. Tothill
Publisher : CRC Press
ISBN 13 : 9780849317590
Total Pages : 406 pages
Book Rating : 4.3/5 (175 download)

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Book Synopsis Rapid and On-Line Instrumentation for Food Quality Assurance by : Ibtisam E. Tothill

Download or read book Rapid and On-Line Instrumentation for Food Quality Assurance written by Ibtisam E. Tothill and published by CRC Press. This book was released on 2003-08-22 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

Novel Processes and Control Technologies in the Food Industry

Author : T. Faruk Bozoğlu
Publisher : IOS Press
ISBN 13 : 9781586031855
Total Pages : 258 pages
Book Rating : 4.0/5 (318 download)

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Book Synopsis Novel Processes and Control Technologies in the Food Industry by : T. Faruk Bozoğlu

Download or read book Novel Processes and Control Technologies in the Food Industry written by T. Faruk Bozoğlu and published by IOS Press. This book was released on 2001 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The proceedings of a NATO Advanced Study Institute held in Kemer, Turkey in September 2000. The 13 contributions emphasize recent research and developments on non thermal technologies, use of bacteriocins, rapid methods for detection of microorganisms, smart packaging, protein structuring, use of biosensors and new extrusion processes for preservation, processing, modification, and control of food quality. Topics include a review of improved and nontraditional methods for detecting microorganisms, including automated conventional techniques, optical counting methods, and biochemical, electrometric, immunological, and molecular techniques; the use of genetically engineered Lactococcus lactis to treat inflammatory bowel disease; and Pulsed Electric Field (PEF) processing as an energy-efficient means of inactivating microorganisms. c. Book News Inc.

Rapid Analysis Techniques in Food Microbiology

Author : P. Patel
Publisher : Springer Science & Business Media
ISBN 13 : 1461526620
Total Pages : 303 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Rapid Analysis Techniques in Food Microbiology by : P. Patel

Download or read book Rapid Analysis Techniques in Food Microbiology written by P. Patel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.

Recent Advances in Graphene Nanophotonics

Author : Shobhit K. Patel
Publisher : Springer Nature
ISBN 13 : 3031289420
Total Pages : 379 pages
Book Rating : 4.0/5 (312 download)

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Book Synopsis Recent Advances in Graphene Nanophotonics by : Shobhit K. Patel

Download or read book Recent Advances in Graphene Nanophotonics written by Shobhit K. Patel and published by Springer Nature. This book was released on 2023-05-20 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are growing advantages to the use of graphene-based nanophotonics in communication, sensing, security, safety, spectroscopy, manufacturing, biomedicine, agriculture, imaging, and other fields. These advantages, as well as the numerous challenges associated with this technology and proposed solutions to these challenges, are summarized in this book. The key objective of the book is to serve as a single-source reference for the rapidly expanding application aspects of the technology of graphene-based nanophotonics, as well as the number of modules required for their successful implementation. This book seeks to give readers a comprehensive understanding of several elements of graphene-based nanophotonics, such as emerging application areas, the design and modelling of sensors, absorbers, optical fiber, encoders, etc. A complete view of the progress and breakthroughs in novel materials for sensing, detecting and encoding technology is presented. The book also emphasizes the consequences of THz signals on human health, as well as the environmental components of THz. This book will be of tremendous value for those with an interest in electronic engineering, particularly those keeping an eye on this emerging technology.

Food Safety Management

Author : Veslemøy Andersen
Publisher : Academic Press
ISBN 13 : 032390209X
Total Pages : 1160 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Food Safety Management by : Veslemøy Andersen

Download or read book Food Safety Management written by Veslemøy Andersen and published by Academic Press. This book was released on 2023-03-28 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Food and Beverage Stability and Shelf Life

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 864 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Food and Beverage Stability and Shelf Life by : David Kilcast

Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Evaluation Technologies for Food Quality

Author : Jian Zhong
Publisher : Woodhead Publishing
ISBN 13 : 0128142189
Total Pages : 914 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Evaluation Technologies for Food Quality by : Jian Zhong

Download or read book Evaluation Technologies for Food Quality written by Jian Zhong and published by Woodhead Publishing. This book was released on 2019-04-16 with total page 914 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods