反应
发表于 2025-3-28 16:13:51
https://doi.org/10.1007/978-3-319-68177-1Food microbiology; Predictive microbiology; RTE vegetables; Risk Assessment; food safety
flammable
发表于 2025-3-28 19:10:05
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食草
发表于 2025-3-29 02:14:34
Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Producimal packaging concept can be designed based on the necessary permeability. This permeability is determined by the polymeric material itself, but can be altered by using orientation, porous structures, or microperforations. The choice of the packaging concept will also be influenced by the filling system.
Palter
发表于 2025-3-29 06:17:59
Quantitative Methods for Food Safety and Quality in the Vegetable Industry,sses and improve productivity. This book is intended to provide a quantitative basis on the most important aspects concerning safety and quality in the vegetable sector. To this end, the most relevant aspects will be described for the different topics, which will be treated from a quantitative persp
Foment
发表于 2025-3-29 07:24:16
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无可争辩
发表于 2025-3-29 12:47:44
Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products,tal of 139 vegetable-related outbreaks were reported by the Centers for Disease Control and Prevention (CDC) in the USA. It is also estimated that a large amount of vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on pathogenic and s
问到了烧瓶
发表于 2025-3-29 17:47:00
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insurgent
发表于 2025-3-29 20:58:14
Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Watndustry needs to develop alternative sustainable cleaning and disinfection methods in order to reduce cross-contamination and consumption of water throughout the washing process. To assure water quality, chemical and microbial parameters need to be measured based on standard analytical methods. New
Oversee
发表于 2025-3-30 00:37:17
Quality of Vegetable Products: Assessment of Physical, Chemical, and Microbiological Changes in Vegric methods. It provides an overview of the instruments used for evaluating the quality of vegetable products such as computer vision, multispectral imaging, near-infrared spectroscopy, and hyperspectral imaging (refer to Sect. .). Then, the basic analysis methods and chemometrics are introduced in
GENRE
发表于 2025-3-30 06:01:47
Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables,t of a healthy diet. However, most fresh produce is grown in the open environment and therefore vulnerable to microbiological contamination. Conducting microbial risk assessment for fresh produced is largely hampered by limited data availability combined with large variation and uncertainties. As th