Sensing and instrumentation for food quality and safety |
Pubbl/distr/stampa | New York, NY : , : Springer Science + Business Media, , [2007-2011] |
Descrizione fisica | 1 online resource |
Disciplina |
664/.07
664 |
Soggetto topico |
Food industry and trade - Quality control
Food - Quality - Testing Food - Safety measures |
Soggetto genere / forma | Periodicals. |
ISSN | 1932-9954 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Periodico |
Lingua di pubblicazione | eng |
Altri titoli varianti |
Sensing & instrumentation for food quality and safety
Sens. & instrumen. food qual |
Record Nr. | UNISA-996197281403316 |
New York, NY : , : Springer Science + Business Media, , [2007-2011] | ||
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Lo trovi qui: Univ. di Salerno | ||
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Significance, prevention and control of food related diseases / / edited by Hussaini Makun |
Pubbl/distr/stampa | Rijeka : , : IntechOpen, , 2016 |
Descrizione fisica | 1 online resource (vi, 304 pages) |
Disciplina | 362.1 |
Soggetto topico |
Diseases - Risk factors
Food - Safety measures |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910688569303321 |
Rijeka : , : IntechOpen, , 2016 | ||
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Lo trovi qui: Univ. Federico II | ||
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Significance, Prevention and Control of Food Related Diseases / / edited by Hussaini Anthony Makun |
Pubbl/distr/stampa | Rijeka, Croatia : , : InTech, , 2016 |
Descrizione fisica | 1 online resource (314 pages) : illustrations some color |
Disciplina | 363.1926 |
Soggetto topico |
Food - Safety measures
Risk factors in diseases |
ISBN |
953-51-4203-8
953-51-2277-0 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910136969803321 |
Rijeka, Croatia : , : InTech, , 2016 | ||
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Lo trovi qui: Univ. Federico II | ||
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Sound and healthy environment in hotels [[electronic resource] /] / Gilbert Betty |
Autore | Betty Gilbert |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Chandni Chowk, Delhi, : Global Media, 2009 |
Descrizione fisica | 1 online resource (111 p.) |
Soggetto topico |
Food - Safety measures
Food handling - Safety measures Food industry and trade - Safety measures Hotels - Health aspects |
Soggetto genere / forma | Electronic books. |
ISBN |
1-282-96812-2
600-00-2420-7 93-80075-53-7 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910456866103321 |
Betty Gilbert
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Chandni Chowk, Delhi, : Global Media, 2009 | ||
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Lo trovi qui: Univ. Federico II | ||
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Sound and healthy environment in hotels [[electronic resource] /] / Gilbert Betty |
Autore | Betty Gilbert |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Chandni Chowk, Delhi, : Global Media, 2009 |
Descrizione fisica | 1 online resource (111 p.) |
Soggetto topico |
Food - Safety measures
Food handling - Safety measures Food industry and trade - Safety measures Hotels - Health aspects |
ISBN |
1-282-96812-2
600-00-2420-7 93-80075-53-7 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910781239003321 |
Betty Gilbert
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Chandni Chowk, Delhi, : Global Media, 2009 | ||
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Lo trovi qui: Univ. Federico II | ||
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Sound and healthy environment in hotels [[electronic resource] /] / Gilbert Betty |
Autore | Betty Gilbert |
Edizione | [1st ed.] |
Pubbl/distr/stampa | Chandni Chowk, Delhi, : Global Media, 2009 |
Descrizione fisica | 1 online resource (111 p.) |
Soggetto topico |
Food - Safety measures
Food handling - Safety measures Food industry and trade - Safety measures Hotels - Health aspects |
ISBN |
1-282-96812-2
600-00-2420-7 93-80075-53-7 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Intro -- Table of Contents -- Food Safety -- Food Safety Enforcement -- Preparation of Healthy Food -- Protection of Hot Foods -- Sanitation -- Food Processing. |
Record Nr. | UNINA-9910826337803321 |
Betty Gilbert
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Chandni Chowk, Delhi, : Global Media, 2009 | ||
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Lo trovi qui: Univ. Federico II | ||
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Sustainable Food Systems (Volume I) [[electronic resource] ] : SFS: Framework, Sustainable Diets, Traditional Food Culture & Food Production / / edited by Monika Thakur |
Autore | Thakur Monika |
Edizione | [1st ed. 2024.] |
Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
Descrizione fisica | 1 online resource (477 pages) |
Disciplina |
641.3
664 |
Collana | World Sustainability Series |
Soggetto topico |
Food science
Sustainability Food - Safety measures Food security Food Science Food Safety Food Security |
ISBN | 3-031-47122-9 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Part I. Sustainable Food System: concepts & framework -- Chapter 1. Nourishing the Future: Introduction to Sustainable Food Systems with concepts & framework -- Chapter 2. Sustainable Food System – Plant-based alternatives and health impacts -- Chapter 3. Indigenous Food System for Sustainability: South Pacific Study -- Chapter 4. Sustainability in Food Process Development: A Comprehensive Carbon Footprint Analysis Tool -- Chapter 5. Food sustainability: Challenges and strategies -- Part II. Responsible consumption and sustainable diets -- Chapter 6. Wild edible and wetland plants of Manipur: their sustainable food usage -- Chapter 7. Onion bulbs: Store house of potential phytochemicals for sustaining health -- Chapter 8. Nutritional care for cancer with sustainable diets: a practical guide -- Chapter 9. Microorganisms as Potential Source for Food Sustainability -- Chapter 10. A Holistic Approach: Exploring Pre, Pro, Syn, Post and Paraprobiotics in Sustainable Diets -- Chapter 11. Functional Properties and Health Benefits of Underutilized Crops & Plants in Northern India -- Chapter 12. Unlocking the Potential of Organic Farming: Balancing Health, Sustainability, and Affordability in India -- Chapter 13. Polyphenolic compounds from diet: potential role in regulation of gut microbiota and effects on human body -- Chapter 14. Contribution of Sorghum & Finger Millets for sustainable food & nutritional security. |
Record Nr. | UNINA-9910838280703321 |
Thakur Monika
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
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Lo trovi qui: Univ. Federico II | ||
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Sustainable Food Systems (Volume II) : SFS / / edited by Monika Thakur |
Edizione | [First edition.] |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2024] |
Descrizione fisica | 1 online resource (441 pages) |
Disciplina | 363.1926 |
Collana | World Sustainability Series |
Soggetto topico |
Food - Safety measures
Food supply Green technology Sustainability |
ISBN | 3-031-46046-4 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto | Part I. Novel Sustainable Green Food Processing Technologies -- Chapter 1. Smart and Sustainable Food Production Technologies -- Chapter 2. Recent Trends in the application of Essential oils for preserving foods -- Chapter 3. A Novel sustainable Approach for Extraction of Pectin from Citrus and Dairy Waste -- Chapter 4. Extraction and Utilization of underutilized plant purslane ‘Portulaca Oleracea’ in food product formulation -- Part II. Circular Strategies for Recovery & Valorization -- Chapter 5. Effect of Ultrasonication on the Recovery of Essential Bioactive Compounds from Tomato Waste -- Chapter 6. Sustainable valorization of waste from mango processing sector -- Chapter 7. Sustainability in production of enzymes from Fruit & Vegetable waste -- Chapter 8. Utilization of fruit by-products to produce value-added products: Conventional utilization and emerging opportunities -- Chapter 9. Waste Valorization in Food Industries: A Review of Sustainable Approaches -- Part III. Sustainable Techniques for Food Safety & Food Diversity -- Chapter 10. Seaweed- A sustainable food source in the food industry -- Chapter 11. Medicinal Plants: sustainable scope to Nutraceuticals. |
Record Nr. | UNINA-9910766899003321 |
Cham, Switzerland : , : Springer, , [2024] | ||
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Lo trovi qui: Univ. Federico II | ||
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Techniques to measure food safety and quality : microbial, chemical, and sensory / / edited by Mohidus Samad Khan and Mohammad Shafiur Rahman |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
Descrizione fisica | 1 online resource (478 pages) |
Disciplina | 664.07 |
Soggetto topico |
Food - Safety measures
Food - Analysis |
ISBN | 3-030-68636-1 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Intro -- Preface -- Acknowledgement -- Contents -- About the Editors -- Chapter 1: Introduction on Techniques to Measure Food Safety and Quality -- 1 Introduction -- 2 Overview of Food Safety and Sensory Quality -- 2.1 Microbial Contaminations -- 2.2 Chemical Contaminations -- 2.3 Overview of the Sensory -- 3 Technological Assessment of Food Safety and Quality -- 3.1 Enzyme-Linked Immunosorbent Assay (ELISA) Technique -- 3.2 Ultraviolet-Visible Spectroscopy (UV-Vis) Technique -- 3.3 Nuclear Magnetic Resonance (NMR) Spectroscopy -- 3.4 Gas Chromatography and Mass Spectroscopy (GC-MS) Technique -- 3.5 Electronic Tongue for Food Safety -- 3.6 Paper-Based Kits for Food Analysis -- 3.7 Differential Scanning Calorimetry (DSC) -- 4 Conclusion -- References -- Chapter 2: Overview of Microbial Contamination of Foods and Associated Risk Factors -- 1 Introduction -- 2 Types of Microbial Contaminants in Foods -- 2.1 Bacteria -- 2.2 Yeast and Mold -- 2.3 Virus -- 3 Sources of Microbial Contamination -- 3.1 Preharvest Factors -- 3.1.1 Irrigation Water -- 3.1.2 Manure Applied as Fertilizer -- 3.2 Harvest Factors -- 3.3 Preslaughter and Slaughter Contamination Factors -- 3.4 Post-harvest/Slaughter Contamination Factors -- 3.4.1 Food Processing/Preparation and Serving -- 3.4.2 Unhygienic Practices of Food Handlers -- 3.4.3 Biofilm Formation in Food Processes -- 3.4.4 Packaging, Distribution, Marketing, and Storage -- 4 Factors Influencing Microbial Growth in Foods -- 4.1 Intrinsic Factors -- 4.2 Extrinsic Factors -- 5 Health Impacts of Microbial Contamination of Food -- 6 Conclusion -- References -- Chapter 3: Sources and Health Impacts of Chemical Contaminants in Foods -- 1 Introduction -- 2 History and Background -- 3 Types of Chemical Contaminants -- 3.1 Pesticide Residues -- 3.2 Plant-Derived Contaminants -- 3.3 Growth Hormones and Promoters.
3.4 Veterinary Drug Residues -- 3.5 Additives and Color -- 3.6 Migrants from Processing and Packaging -- 3.7 Trace Chemicals and Allergens -- 3.8 Dioxins -- 3.9 Polychlorinated Biphenyls -- 3.10 Emerging Environmental Organics -- 3.11 Toxic Metals and Metalloids -- 3.12 Heat-Generated Toxicants -- 3.13 Nonthermally Generated Toxicants -- 3.14 d-Amino Acids -- 3.15 Phycotoxins and Mycotoxins -- 4 Health Impacts -- 5 Minimizing Chemical Contamination: Recommendations and Alternatives -- 6 Conclusion -- References -- Chapter 4: Conventional Microbial Counting and Identification Techniques -- 1 Introduction -- 2 Standard Plate Count to Determine Colony-Forming Units -- 2.1 Procedures -- 2.1.1 Pour Plate Method -- 2.1.2 Spread Plate Method -- 2.1.3 Drop Plate Method -- 2.1.4 Membrane Filtration Technique -- 2.2 Critical Control Points of Standard Plate Count Method -- 2.3 Calculations for Standard Plate Count Method -- 2.3.1 Calculation of CFUs for Surface Washed Samples -- 2.3.2 Calculation of CFUs for Surface Swabbed Samples -- 2.4 Most Probable Number for Statistical Determination of Viable Cells -- 2.4.1 Multiple Dilution Method -- 2.4.2 Single Dilution Method -- 2.4.3 Direct Microscopic Count -- 3 Identification Methods -- 3.1 Culturing the Sample in Enrichment Medium -- 3.2 Isolation on Selective Differential Agar Medium -- 3.3 Confirmation of the Isolated Cultures -- 3.3.1 IMViC Test -- Indole Test -- Methyl Red Test -- Voges-Proskauer Test -- Citrate Test -- 3.3.2 Catalase Test -- 3.3.3 Oxidase Test -- 3.3.4 Urease Test -- 3.3.5 Nitrate and Nitrite Reduction Test -- 4 Overview of Different Media -- 5 Conclusion -- References -- Chapter 5: Enzyme-Linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- 1 Introduction -- 2 ELISA in the Detection of Food Constituents -- 2.1 General Technique of ELISA -- 2.1.1 Principle. 2.1.2 Main Types of ELISA -- 2.1.3 Analysis of Data -- 3 Food Constituents Measured by ELISA -- 3.1 Flavor Constituents in Food -- 3.2 Naturally Occurring Undesirable Compounds -- 3.3 Nutritionally Important Constituents -- 4 ELISA in Food Production and Processing -- 4.1 Detection of Plant Growth Substances -- 4.2 Estimation of Food Constituents with Processing Characteristics -- 4.3 Spoilage of Foods and Food Crops -- 4.4 ELISA in Food Processing -- 5 ELISA in Food Safety -- 5.1 Common Deleterious Food Components -- 5.1.1 Clostridium perfringens Enterotoxins -- 5.1.2 Clostridium Botulinum Toxins -- 5.1.3 Staphylococcus aureus Enterotoxins -- 5.1.4 Salmonella -- 5.1.5 Listeria monocytogenes -- 5.1.6 Other Microorganisms -- 5.1.7 Mycotoxins -- 5.1.8 Mushroom Poisoning -- 5.1.9 Algal and Seafood Toxins -- 5.2 Pesticides -- 5.3 Anabolic Agents -- 5.4 Therapeutic Agents -- 5.5 Adulterants -- 6 ELISA in Food Product Authenticity Testing -- 6.1 Meat Products -- 6.2 Fish and Fish-Based Food Products -- 6.3 Dairy Products -- 6.4 Fruits and Beverages -- 6.5 Genetically Modified Foods -- 6.6 Irradiated Foods -- 7 Conclusion -- References -- Chapter 6: Vitek: A Platform for a Better Understanding of Microbes -- 1 Introduction -- 2 History and Development -- 3 Principle of Identification and Basic Steps -- 3.1 Vitek 2 -- 3.2 Vitek MS -- 4 Capacity and Microbial Database -- 5 Vitek Applications in Microbial Works -- 5.1 Clinical Applications -- 5.2 Environmental Applications -- 6 Reliability and Accuracy -- 6.1 Comparison with Phenotypic and Proteotypic Techniques -- 6.1.1 Pure and Reference Microorganisms -- 6.1.2 Clinical and Environmental Microorganisms -- 6.2 Comparison With Genotypic Techniques -- 6.2.1 Pure and Reference Microorganisms -- 6.2.2 Clinical and Environmental Microorganisms -- 7 Efficiency and Limitations -- 8 Conclusion -- References. Chapter 7: Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- 1 Introduction -- 2 Basic Principle and Theory of NMR -- 2.1 Parameters of NMR -- 2.1.1 Chemical Shift -- 2.1.2 Spin-Spin Coupling -- 2.1.3 Signal Intensity -- 2.2 NMR Spectrometer -- 2.2.1 Magnet -- 2.2.2 Shim Coils -- 2.2.3 Field Lock -- 2.2.4 Probe -- 2.2.5 Console -- 3 1D NMR -- 4 2D NMR -- 4.1 COSY -- 4.2 HMBC -- 4.3 NOESY -- 4.4 TOCSY -- 4.5 HSQC -- 5 NMR Hyphenated Techniques -- 5.1 LC-NMR -- 5.2 LC-NMR-MS -- 6 NMR Data Analyses of Foods -- 6.1 NMR-Based Metabolomics -- 6.1.1 NMR-Based Targeted Metabolomics -- 6.1.2 NMR-Based Untargeted Metabolomics -- 6.2 Chemometrics in NMR -- 6.2.1 NMR Data Processing in Chemometric -- 6.2.2 Univariate Statistical Analysis -- 6.2.3 Multivariate Statistical Analysis -- Principle Component Analysis (PCA) -- Partial Least Squares Discriminant Analysis (PLS-DA) -- Orthogonal Partial Least Square Discriminant Analysis (OPLSDA) -- 7 NMR Applications in Food Analysis -- 7.1 Fruits and Vegetables -- 7.2 Coffee and Tea -- 7.3 Vinegar -- 7.4 Oils -- 7.5 Fish -- 7.6 Juices and Beverages -- 7.7 Soy Sauce -- 7.8 Milk and Dairy Products -- 7.9 Butter and Margarine -- 7.10 Cheese -- 7.11 Honey -- 7.12 Rice -- 7.13 Wheat -- 8 Conclusion -- References -- Chapter 8: UV-Vis Spectroscopy for Food Analysis -- 1 Introduction -- 2 Basic Principles of UV-Vis Spectroscopy -- 2.1 UV-Vis Absorption Spectroscopy Mechanism -- 2.2 Instrumentation -- 3 Applications of UV-Vis Spectroscopy for Foods Analysis -- 3.1 UV-Vis Spectroscopy in Food Safety -- 3.1.1 Heavy Metal Content in Water and Food Samples: Cadmium and Copper -- 3.1.2 Indigotin (Color) in Food -- 3.1.3 Phenolic Compounds in Food -- 3.1.4 Polycyclic Aromatic Hydrocarbons (PAHs) in Oil and Food -- 3.2 UV-Vis Spectroscopy in Food Authentication -- 3.2.1 Beef Adulteration. 3.2.2 Adulteration of Milk (Melamine Detection) -- 3.2.3 Adulteration of Olive Oil -- 3.2.4 Caffeine Content in Beverage -- 3.2.5 Identification of Adulteration in Roasted Coffee -- 3.2.6 Adulteration of Pomegranate Juice -- 3.3 UV-Vis Spectroscopy in Food Composition (Food Quality) -- 3.3.1 Analyzing Fruit Composition -- 3.3.2 Freshness of Fish (K Value) -- 3.3.3 Analyzing Milk Fat -- 3.3.4 Evaluation of Edible Oil -- 3.3.5 Vitamin C in Fruits and Vegetables -- 3.3.6 Lactic Acid Content in Cheddar Cheese -- 3.3.7 Contamination in Egg White -- 4 Limitations of UV-Vis Spectroscopy to Analyze Foods -- 5 Conclusion -- References -- Chapter 9: Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- 1 Introduction -- 2 Mechanism of Operation -- 2.1 Principle of GC-MS -- 2.2 Instrumentation and Working Steps of GC-MS -- 3 Sample Preparation Method -- 3.1 Solid-Phase Extraction (SPE) -- 3.2 Solid-Phase Microextraction (SPME) -- 3.3 Supercritical Fluid Extraction (SFE) -- 3.4 Pressurized Liquid Extraction (PLE) -- 3.5 Liquid-Liquid Extraction (LLE) -- 3.6 Headspace Technique -- 3.7 General Considerations -- 4 Detection of Food Items -- 4.1 Dairy Products -- 4.1.1 Cyanuric Acid (CYA) and Melamine (MEL) in Dairy Products -- 4.1.2 Major Volatile Free Fatty Acids in Cheese -- 4.2 Beverage and Juice -- 4.2.1 Polycyclic Aromatic Hydrocarbons (PAHs) in Coffee -- 4.2.2 Furan in Green Coffee, Tomato Juice, and Orange Juice -- 4.2.3 Adulteration of Ground-Roasted Coffee with Roasted Barley -- 4.3 Meat and Fish Products -- 4.3.1 N-Nitrosamines (NAs) in Meat -- 4.3.2 Formaldehyde (FA) in Sea Fish, Freshwater Fish, and Crustaceans -- 4.4 Fruits and Vegetables -- 4.4.1 Patulin in Apple Products and Quince Jam -- 4.4.2 Benzoic and Phenolic Acids in Cranberry Fruit -- 4.4.3 Pesticides in Berry Fruits. 4.4.4 Pesticides in Tomato, Pepper, and Cucumber. |
Record Nr. | UNINA-9910502975703321 |
Cham, Switzerland : , : Springer, , [2021] | ||
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Lo trovi qui: Univ. Federico II | ||
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USDA food safety mobile [[electronic resource] ] : coloring book |
Pubbl/distr/stampa | [Washington, D.C.] : , : USDA, Food Safety and Inspection Service, , [2000?] |
Descrizione fisica | 16 pages : digital, PDF file |
Soggetto topico |
Food - Safety measures
Coloring books - United States |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Altri titoli varianti | USDA food safety mobile |
Record Nr. | UNINA-9910695086203321 |
[Washington, D.C.] : , : USDA, Food Safety and Inspection Service, , [2000?] | ||
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Lo trovi qui: Univ. Federico II | ||
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