Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Quantitative Methods for Food Safety and Quality in the Vegetable Industry by , Springer International Publishing
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Author: ISBN: 9783319681771
Publisher: Springer International Publishing Publication: February 6, 2018
Imprint: Springer Language: English
Author:
ISBN: 9783319681771
Publisher: Springer International Publishing
Publication: February 6, 2018
Imprint: Springer
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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