9783030686352 - techniques to measure food safety and quality: microbial, chemical, and sensory (14 resultados)
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Librería: Ammareal, Morangis, FranciaAmmareal
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Hardcover. Condición: Très bon. Ancien livre de bibliothèque avec équipements. Edition 2021. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2021. Ammareal gives back up to 15% of this item's net price to ch…arity organizations.
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Librería: Ammareal, Morangis, FranciaAmmareal
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EUR 89,99
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Hardcover. Condición: Très bon. Ancien livre de bibliothèque avec équipements. Edition 2021. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2021. Ammareal gives back up to 15% of this item's net price to ch…arity organizations.
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 227,99
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 238,64
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This 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, andListeria monocytogenesin 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, mouthfeel, 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.
Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory 1st ed. 2021 Edition
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 312,14
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Librería: BUCHSERVICE / ANTIQUARIAT Lars Lutzer, Wahlstedt, AlemaniaBUCHSERVICE / ANTIQUARIAT Lars Lutzer
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EUR 269,90
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Hardcover. Condición: gut. 2021. Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory In deutscher Sprache. pages.
Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory
Khan, Mohidus Samad (Edited by)/ Shafiur Rahman, Mohammad (Edited by)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 352,49
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Hardcover. Condición: Brand New. 489 pages. 9.25x6.10x1.30 inches. In Stock.
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 193,76
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Condición: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 182,29
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Condición: new. Questo è un articolo print on demand.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 197,62
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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Explains food quality and safety in relation to contaminants and their consequences in food productsProvides details of conventional and advance methods to determine microbial and chemical characteristicsExp…lains the measurements of sensory properti.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 235,39
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This 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 h…ealth 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, andListeria monocytogenesin 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, mouthfeel, 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. 492 pp. Englisch.
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Librería: buchversandmimpf2000, Emtmannsberg, BAYE, Alemaniabuchversandmimpf2000
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EUR 235,39
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Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This 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 healt…h 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, mouthfeel, 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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 492 pp. Englisch.
Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory 1st ed. 2021 Edition
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 328,86
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Condición: New. Print on Demand.
Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory 1st ed. 2021 Edition
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 333,49
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Condición: New. PRINT ON DEMAND.
