Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Fernando Pérez-Rodríguez

ISBN 10: 3319885588 / ISBN 13: 9783319885582

Published by Springer International Publishing, Springer International Publishing, 2019

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9783319885582

Bibliographic Details

• Title: Quantitative Methods for Food Safety and Quality in the Vegetable Industry
• Publisher: Springer International Publishing, Springer International Publishing
• Publication Date: 2019
• Language: English
• ISBN 10: 3319885588
• ISBN 13: 9783319885582
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 235W x 155H x 17D millimeters 235 millimeters width by 155 millimeters height by 17 millimeters depth
• Weight: 476 grams

About this title

Synopsis

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 deterioration of vegetable-base products and how they can described mathematically

Introduces new preservation and packaging methods, rapid analytical methods for quality determination based on chemometrics applications, and quantitative methods that could be implemented for microbial and toxicological risk assessment in vegetable products

From the Back Cover

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.