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001439885 001__ 1439885
001439885 003__ OCoLC
001439885 005__ 20230309004528.0
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001439885 008__ 210924s2021\\\\sz\a\\\\o\\\\\001\0\eng\d
001439885 019__ $$a1272993197$$a1284939212
001439885 020__ $$a9783030686369$$q(electronic bk.)
001439885 020__ $$a3030686361$$q(electronic bk.)
001439885 020__ $$z9783030686352
001439885 020__ $$z3030686353
001439885 0247_ $$a10.1007/978-3-030-68636-9$$2doi
001439885 035__ $$aSP(OCoLC)1269055274
001439885 040__ $$aYDX$$beng$$erda$$epn$$cYDX$$dGW5XE$$dEBLCP$$dN$T$$dOCLCF$$dUKAHL$$dOCLCO$$dOCLCQ$$dCOM$$dOCLCQ
001439885 049__ $$aISEA
001439885 050_4 $$aTX541$$b.T43 2021
001439885 08204 $$a664/.07$$223
001439885 24500 $$aTechniques to measure food safety and quality :$$bmicrobial, chemical, and sensory /$$cMohidus Samad Khan, Mohammad Shafiur Rahman, editors.
001439885 264_1 $$aCham :$$bSpringer,$$c[2021]
001439885 264_4 $$c©2021
001439885 300__ $$a1 online resource :$$billustrations (some color)
001439885 336__ $$atext$$btxt$$2rdacontent
001439885 337__ $$acomputer$$bc$$2rdamedia
001439885 338__ $$aonline resource$$bcr$$2rdacarrier
001439885 500__ $$aIncludes index.
001439885 5050_ $$aIntroduction on Techniques to Measure Food Safety and Quality -- Overview of Microbial Contamination of Foods and Associated Risk Factors -- Sources and Health Impacts of Chemical Contaminants in Foods -- Conventional Microbial Counting and Identification Techniques -- Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- Vitek: A Platform for a Better Understanding of Microbes -- Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- UV-vis Spectroscopy for Food Analysis -- Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques -- Electronic Tongue for Food Safety and Quality Assessment -- Paper Based Detection Techniques for Food Analysis and Authentication -- Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure -- Quality Assessment of Frying Oil Degradation -- Sensory Properties of Foods and their Measurement Methods -- Quality Assessment of Milk by Sensory and Instrument Methods -- Measurement of Instrumental Texture Profile Analysis (TPA) of Foods -- Index.
001439885 506__ $$aAccess limited to authorized users.
001439885 520__ $$aThis book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
001439885 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed October 8, 2021).
001439885 650_0 $$aFood$$xAnalysis.
001439885 650_0 $$aFood$$xSafety measures.
001439885 650_6 $$aAliments$$xAnalyse.
001439885 650_6 $$aAliments$$xSécurité$$xMesures.
001439885 655_0 $$aElectronic books.
001439885 7001_ $$aKhan, Mohidus Samad,$$eeditor.
001439885 7001_ $$aRahman, Shafiur,$$eeditor.
001439885 77608 $$iPrint version:$$z3030686353$$z9783030686352$$w(OCoLC)1228874984
001439885 852__ $$bebk
001439885 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-030-68636-9$$zOnline Access$$91397441.1
001439885 909CO $$ooai:library.usi.edu:1439885$$pGLOBAL_SET
001439885 980__ $$aBIB
001439885 980__ $$aEBOOK
001439885 982__ $$aEbook
001439885 983__ $$aOnline
001439885 994__ $$a92$$bISE