Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Food Microbiology and Food Safety) 1st ed. 2018 Edition

  • NH_06359
13 $

by Fernando Pérez-Rodríguez (Editor), Panagiotis Skandamis (Editor), Vasilis Valdramidis (Editor)

 

Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Food Microbiology and Food Safety) 1st ed. 2018 Edition

by Fernando Pérez-Rodríguez (Editor), Panagiotis Skandamis (Editor), Vasilis Valdramidis (Editor)

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs)  for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Product details

  • Series: Food Microbiology and Food Safety
  • Hardcover: 303 pages
  • Publisher: Springer; 1st ed. 2018 edition (February 6, 2018)
  • Language: English