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Foods of non-animal originchemistry,...

Bhagat, Arpan.

Foods of non-animal originchemistry, technology, inspection procedures /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Foods of non-animal originby Arpan Bhagat ... [et al.].
其他題名:	chemistry, technology, inspection procedures /
其他作者:	Bhagat, Arpan.
出版者:	Cham :Springer International Publishing :2016.
面頁冊數:	vi, 55 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	FoodComposition.
電子資源:	http://dx.doi.org/10.1007/978-3-319-25649-8
ISBN:	9783319256498$q(electronic bk.)

Foods of non-animal originchemistry, technology, inspection procedures /
Foods of non-animal originchemistry, technology, inspection procedures /[electronic resource] :by Arpan Bhagat ... [et al.]. - Cham :Springer International Publishing :2016. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Regulating Risk in Imports of Non-Animal Origin - The US Food Industry Perspective -- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins -- Chemistry and Technology of Ready-to-Eat Vegetable Foods.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs) The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.)

ISBN: 9783319256498$q(electronic bk.)

Standard No.: 10.1007/978-3-319-25649-8doiSubjects--Topical Terms:

273476
Food
--Composition.

LC Class. No.: TX531

Dewey Class. No.: 664.07

Foods of non-animal originchemistry, technology, inspection procedures /
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