Food Quality Assurance

PUBLISHED


Viewing: 1 - 10 of 49
Published:
October 09, 2014
Author(s):
Sebastien Le, Thierry Worch
Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative, 
Published:
September 26, 2014
Editor(s):
V Ravishankar Rai, Jamuna A. Bai
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in 
Published:
July 29, 2014
Author(s):
Linhai Wu, Dian Zhu
  China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food 
Published:
June 04, 2014
Editor(s):
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The 
Published:
April 23, 2014
Editor(s):
Paula Varela, Gastón Ares
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel 
Published:
April 14, 2014
Editor(s):
Ioannis S. Boziaris
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor 
Published:
December 20, 2013
Author(s):
Debby Newslow
The safety of food products is fundamental. The value of an effective and well-defined, -implemented, and -maintained management system is priceless. When it is integrated into a process, it supplies the necessary foundation and structure to help provide the consumer with a safe product of the 
Published:
November 26, 2013
Author(s):
Bibek Ray, Arun Bhunia
Golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete 
Published:
October 23, 2013
Author(s):
Jan Mei Soon, Richard Baines
Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, 
Published:
October 21, 2013
Editor(s):
Dimitrios P. Nikolelis, Theodoros Varzakas, Arzum Erdem, Georgia-Paraskevi Nikoleli
Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by 

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