001476254 000__ 07517cam\\2200697Mu\4500
001476254 001__ 1476254
001476254 003__ OCoLC
001476254 005__ 20231003174640.0
001476254 006__ m\\\\\o\\d\\\\\\\\
001476254 007__ cr\cn\nnnunnun
001476254 008__ 230826s2023\\\\sz\a\\\\o\\\\\000\0\eng\d
001476254 019__ $$a1395132774$$a1395233488
001476254 020__ $$a9783031306839
001476254 020__ $$a303130683X
001476254 020__ $$z3031306821
001476254 020__ $$z9783031306822
001476254 0247_ $$a10.1007/978-3-031-30683-9$$2doi
001476254 035__ $$aSP(OCoLC)1395183619
001476254 040__ $$aEBLCP$$beng$$cEBLCP$$dYDX$$dGW5XE$$dEBLCP$$dOCLCO
001476254 049__ $$aISEA
001476254 050_4 $$aTP370
001476254 08204 $$a664$$223/eng/20230829
001476254 24500 $$aEngineering aspects of food quality and safety /$$cH. Umesh Hebber, Richa Sharma, Ram Saran Chaurasiya, Shivendu Ranjan, K.S.M.S. Raghavarao, editors.
001476254 260__ $$aCham :$$bSpringer International Publishing AG,$$c2023.
001476254 300__ $$a1 online resource (x, 445 pages) :$$billustrations (some color).
001476254 4901_ $$aFood Engineering Series
001476254 500__ $$aDescription based upon print version of record.
001476254 5050_ $$aIntro -- Preface -- Contents -- About the Editors -- Chapter 1: Food Quality: Engineering Perspective -- 1 Introduction -- 2 What Is Quality? -- 3 Quality Assessment of Raw Material -- 4 Novel Processing Technologies -- 4.1 Thermal Process Engineering for Food Quality -- 4.2 Alternative Non-thermal Technologies for Quality -- 4.2.1 High Pressure Processing (HPP) -- 4.2.2 Pulse Electric Field (PEF) -- 4.2.3 Pulsed Light (PL) -- 4.2.4 Radurization and Ultraviolet (UV) Disinfection -- 4.3 Hurdle Approach -- 5 New Approaches for Quality Measurement of Foods
001476254 5058_ $$a5.1 Rheological and Textural Quality of Foods -- 5.2 Glass Transition -- 5.3 Interpretation of the Food Images and Spectral Signature -- 5.4 Food Authentication -- 6 Novel Packaging Technologies for Ensuring Food Quality Post Manufacturing -- 6.1 Modified Atmosphere Packaging (MAP) -- 6.2 Active Packaging -- 6.3 Intelligent or ``Smart ́́Packaging -- 7 Quality Engineering -- 7.1 Quality Engineering Tools -- 7.1.1 Cause Effect Diagram -- 7.1.2 Pareto Chart -- 7.1.3 Histogram -- 7.1.4 Check Sheet -- 7.1.5 Control Chart -- 7.1.6 Scatter Diagram -- 7.1.7 Flow Chart
001476254 5058_ $$a7.2 Quality Management Systems (QMS) -- 7.2.1 Advanced Product Quality Planning (APQP) -- 7.2.2 Failure Mode and Effects Analysis (FMEA) -- 7.2.3 Statistical Process Control (SPC) -- 8 Food Quality and Traceability -- 9 Conclusion -- References -- Chapter 2: Chemical Adulterants in Food: Recent Challenges -- 1 Introduction -- 2 Food Fraud, Adulteration and the Regulatory Framework -- 3 Types of Food Adulteration -- 4 Food Adulteration: Causes, Health Hazards and Mitigation Strategies -- 4.1 Causes -- 4.2 Health Hazards of Food Adulterants -- 4.3 Mitigation Strategies
001476254 5058_ $$a5 Methods of Detection of Food Adulterants and Emerging Challenges -- 6 Adulteration Associated with Specific Food Commodities -- 6.1 Milk and Dairy Products -- 6.2 Spices -- 6.3 Olive Oil -- 6.4 Honey -- 7 Future Perspectives -- References -- Chapter 3: Microbial Adulterants in Food: Challenges to Overcome -- 1 Introduction -- 2 Microbes and Food -- 2.1 Microbe Assisting Food Production -- 2.2 Food Spoilage -- 2.2.1 Microbial Spoilage of Raw Foodstuff -- 2.2.2 Microbial Spoilage in Processed Foodstuff -- Groups of Foods Spoilers -- 3 Foodborne Diseases
001476254 5058_ $$a3.1 Microbial Contamination in the Food Industry: Routes and Mechanism -- 4 Antibiotic Resistance Pathogens (ARGs): An Emerging Challenge for the Food Industry -- 5 Strategies to Prevent Microbial Contamination of Food -- 5.1 Thermal Treatment -- 5.2 Pulsed Electric Fields -- 5.3 Electrolyzed Water -- 5.4 High-Pressure Processing Technology -- 5.5 Ultrasonication -- 5.6 Pulsed-Light System -- 6 The Scope and Need for Monitoring Food Contamination -- 7 Effect of Microbes on the Economy -- Effect on the Import and Export Sector -- 8 Conclusion -- References
001476254 506__ $$aAccess limited to authorized users.
001476254 520__ $$aEngineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing. .
001476254 650_0 $$aFood science.
001476254 650_0 $$aFood$$xQuality control.
001476254 650_0 $$aFood$$xSafety measures.
001476254 650_6 $$aScience des aliments.
001476254 650_6 $$aAliments$$xSécurité$$xMesures.
001476254 655_0 $$aElectronic books.
001476254 7001_ $$aHebbar, H. Umesh.
001476254 7001_ $$aSharma, Richa.
001476254 7001_ $$aChaurasiya, Ram Saran.
001476254 7001_ $$aRanjan, Shivendu.
001476254 7001_ $$aRaghavarao, K. S. M. S.
001476254 77608 $$iPrint version:$$aHebbar, H. Umesh$$tEngineering Aspects of Food Quality and Safety$$dCham : Springer International Publishing AG,c2023$$z9783031306822
001476254 830_0 $$aFood engineering series.
001476254 852__ $$bebk
001476254 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-031-30683-9$$zOnline Access$$91397441.1
001476254 909CO $$ooai:library.usi.edu:1476254$$pGLOBAL_SET
001476254 980__ $$aBIB
001476254 980__ $$aEBOOK
001476254 982__ $$aEbook
001476254 983__ $$aOnline
001476254 994__ $$a92$$bISE