Food Quality
Nova Science Publishers Inc (Verlag)
978-1-61122-917-2 (ISBN)
This book presents topical research in the study of food quality control, analysis and consumer concerns. Topics discussed include metals and metalloids in foods; application of near infrared spectroscopy (NIRS) in food quality evaluation; food safety assessment at the molecular level; new food processing technologies; the effects of innovative non-thermal technologies on food quality and irradiation as a method to assure food quality and safety.
Preface; Metals & Metalloids in Foods: Essentiality, Toxicity, Applicability; Food Analysis of Ochratoxin A & Fumonisins B1 & B2: State-of-the-Art; Applications of Near Infrafred Spectroscopy (NIRS) in Food Quality Evaluation; Chesnut Wood: A Sustainable Alternative for the Aging of Wine Brandies; Occurrence of Antibiotic Residues in Portuguese Foodstuffs of Animal Origin; Wild Legume Canavalia Cathartica: An Overview on Nutritional & Bioactive Potential; Antioxidants from Lamiaceae Herbs; Food Safety Assessment at the Molecular Level: Merits & Pitfalls; Low Temperature High Velocity Drying (LTHV) Applications in Muscle Foods; Polydiacetylene: A Versatile Macromolecular Sensor; Methods for Assessing the Quality of the Workplace in the Dairy Sector; Characterization of Phage Receptors in Lactic Acid Bacteria; Plasticisers in Poly(Vinyl Chloride) Gasket Seals & in Food Matrixes: Food Safety Implications & Analytical Solutions by Mass Spectrometry; Irradiation as a Method to Assure Food Quality & Safety.
| Zusatzinfo | tables & charts |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 1416 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-61122-917-0 / 1611229170 |
| ISBN-13 | 978-1-61122-917-2 / 9781611229172 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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