000754209 000__ 03176cam\a2200517Ii\4500
000754209 001__ 754209
000754209 005__ 20230306141656.0
000754209 006__ m\\\\\o\\d\\\\\\\\
000754209 007__ cr\cn\nnnunnun
000754209 008__ 160315s2016\\\\sz\a\\\\o\\\\\000\0\eng\d
000754209 020__ $$a9783319256498$$q(electronic book)
000754209 020__ $$a3319256491$$q(electronic book)
000754209 020__ $$z9783319256474
000754209 0247_ $$a10.1007/978-3-319-25649-8$$2doi
000754209 035__ $$aSP(OCoLC)ocn944515816
000754209 035__ $$aSP(OCoLC)944515816
000754209 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dN$T$$dOCLCO$$dYDXCP$$dIDEBK$$dEBLCP$$dAZU$$dOCLCF$$dOCLCO$$dCOO
000754209 049__ $$aISEA
000754209 050_4 $$aTX531
000754209 08204 $$a664/.07$$223
000754209 24500 $$aFoods of non-animal origin$$h[electronic resource] :$$bchemistry, technology, inspection procedures /$$cArpan Bhagat, Giorgia Caruso, Maria Micali, Salvatore Parisi.
000754209 264_1 $$aCham :$$bSpringer,$$c2016.
000754209 300__ $$a1 online resource (vi, 55 pages) :$$billustrations.
000754209 336__ $$atext$$btxt$$2rdacontent
000754209 337__ $$acomputer$$bc$$2rdamedia
000754209 338__ $$aonline resource$$bcr$$2rdacarrier
000754209 4901_ $$aSpringerBriefs in molecular science, Chemistry of foods,$$x2191-5407
000754209 504__ $$aIncludes bibliographical references.
000754209 5050_ $$aRegulating Risk in Imports of Non-Animal Origin -- The US Food Industry Perspective -- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins -- Chemistry and Technology of Ready-to-Eat Vegetable Foods.
000754209 506__ $$aAccess limited to authorized users.
000754209 520__ $$aThis Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).
000754209 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed March 15, 2016).
000754209 650_0 $$aFood$$xComposition.
000754209 650_0 $$aFood$$xAnalysis.
000754209 650_0 $$aProcessed foods.
000754209 650_0 $$aFood industry and trade$$xSafety measures.
000754209 7001_ $$aBhagat, Arpan,$$eauthor.
000754209 7001_ $$aCaruso, Giorgia,$$eauthor.
000754209 7001_ $$aMicali, Maria,$$eauthor.
000754209 7001_ $$aParisi, Salvatore,$$d1970-$$eauthor.
000754209 77608 $$iPrint version:$$z9783319256474
000754209 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000754209 852__ $$bebk
000754209 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-25649-8$$zOnline Access$$91397441.1
000754209 909CO $$ooai:library.usi.edu:754209$$pGLOBAL_SET
000754209 980__ $$aEBOOK
000754209 980__ $$aBIB
000754209 982__ $$aEbook
000754209 983__ $$aOnline
000754209 994__ $$a92$$bISE