| 书目名称 | Quantitative Methods for Food Safety and Quality in the Vegetable Industry |
| 编辑 | Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasi |
| 视频video | |
| 概述 | Presents risk assessment tools such as predictive microbiology software tools and the food safety objective concept.Describes the main mechanisms involved in microbial and physical-chemical deteriorat |
| 丛书名称 | Food Microbiology and Food Safety |
| 图书封面 |  |
| 描述 | .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.. |
| 出版日期 | Book 2018 |
| 关键词 | Food microbiology; Predictive microbiology; RTE vegetables; Risk Assessment; food safety |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-68177-1 |
| isbn_softcover | 978-3-319-88558-2 |
| isbn_ebook | 978-3-319-68177-1Series ISSN 2629-1010 Series E-ISSN 2629-1029 |
| issn_series | 2629-1010 |
| copyright | Springer International Publishing AG 2018 |
发表于 2025-3-21 19:54:18
