Coverart for item
The Resource Quantitative Methods for Food Safety and Quality in the Vegetable Industry, edited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis

Quantitative Methods for Food Safety and Quality in the Vegetable Industry, edited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis

Label
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Title
Quantitative Methods for Food Safety and Quality in the Vegetable Industry
Statement of responsibility
edited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
Contributor
Editor
Issuing body
Subject
Language
eng
Summary
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
Member of
Cataloging source
UPM
Dewey number
664.001579
Illustrations
illustrations
Index
no index present
LC call number
Z5185.F66
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
  • Pérez-Rodríguez, Fernando
  • Skandamis, Panagiotis
  • Valdramidis, Vasilis P.
  • International Association for Food Protection
Series statement
Food Microbiology and Food Safety
http://library.link/vocab/subjectName
  • Life sciences
  • Food
  • Public health
  • Microbiology
Label
Quantitative Methods for Food Safety and Quality in the Vegetable Industry, edited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
SPR1027035243
Dimensions
unknown
Extent
1 online resource (VIII, 303 pages 46 illustrations, 41 illustrations in color.)
File format
multiple file formats
Form of item
online
Isbn
9783319681757
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-68177-1
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • on1027035243
  • (OCoLC)1027035243
Label
Quantitative Methods for Food Safety and Quality in the Vegetable Industry, edited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
SPR1027035243
Dimensions
unknown
Extent
1 online resource (VIII, 303 pages 46 illustrations, 41 illustrations in color.)
File format
multiple file formats
Form of item
online
Isbn
9783319681757
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other control number
10.1007/978-3-319-68177-1
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
  • on1027035243
  • (OCoLC)1027035243

Library Locations

Processing Feedback ...