國立高雄大學圖資館 |

Language: English

Back

Quantitative methods for food safety...

Perez-Rodriguez, Fernando.

Quantitative methods for food safety and quality in the vegetable industry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Quantitative methods for food safety and quality in the vegetable industryedited by Fernando Perez-Rodriguez, Panagiotis Skandamis, Vasilis Valdramidis.
other author:	Perez-Rodriguez, Fernando.
Published:	Cham :Springer International Publishing :2018.
Description:	viii, 303 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	FoodSafety measures.
Online resource:	http://dx.doi.org/10.1007/978-3-319-68177-1
ISBN:	9783319681771$q(electronic bk.)

Quantitative methods for food safety and quality in the vegetable industry
Quantitative methods for food safety and quality in the vegetable industry[electronic resource] /edited by Fernando Perez-Rodriguez, Panagiotis Skandamis, Vasilis Valdramidis. - Cham :Springer International Publishing :2018. - viii, 303 p. :ill., digital ;24 cm. - Food microbiology and food safety. - Food microbiology and food safety..

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.

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.

ISBN: 9783319681771$q(electronic bk.)

Standard No.: 10.1007/978-3-319-68177-1doiSubjects--Topical Terms:

291051
Food
--Safety measures.

LC Class. No.: TX537

Dewey Class. No.: 363.1926

Quantitative methods for food safety and quality in the vegetable industry
LDR:03263nmm a2200325 a 4500 001 531625
003 DE-He213
005 20180821131223.0
006 m d
007 cr nn 008maaau
008 181113s2018 gw s 0 eng d
020 $a 9783319681771$q(electronic bk.)
020 $a 9783319681757$q(paper)
024 7 $a 10.1007/978-3-319-68177-1 $2 doi
035 $a 978-3-319-68177-1
040 $a GP $c GP
041 0 $a eng
050 4 $a TX537
072 7 $a PSG $2 bicssc
072 7 $a SCI045000 $2 bisacsh
082 0 4 $a 363.1926 $2 23
090 $a TX537 $b .Q1 2018
245 0 0 $a Quantitative methods for food safety and quality in the vegetable industry $h [electronic resource] / $c edited by Fernando Perez-Rodriguez, Panagiotis Skandamis, Vasilis Valdramidis.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a viii, 303 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food microbiology and food safety
505 0 $a 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.
520 $a 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.
650 0 $a Food $x Safety measures. $3 291051
650 0 $a Food industry and trade $x Safety measures. $3 225019
650 0 $a Food contamination $x Prevention. $3 301648
650 1 4 $a Life Sciences. $3 273679
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
650 2 4 $a Public Health. $3 320661
700 1 $a Perez-Rodriguez, Fernando. $3 806181
700 1 $a Skandamis, Panagiotis. $3 806182
700 1 $a Valdramidis, Vasilis. $3 806183
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a Food microbiology and food safety. $3 682840
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-68177-1
950 $a Biomedical and Life Sciences (Springer-11642)