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Dalla sicurezza alimentare il buon cibo. Tracciabilità e rintracciabilità - norme e regolamenti / a cura di Vito Amendolara
| Dalla sicurezza alimentare il buon cibo. Tracciabilità e rintracciabilità - norme e regolamenti / a cura di Vito Amendolara |
| Pubbl/distr/stampa | Napoli, : Consorzio promos ricerche, 2013 |
| Descrizione fisica | 220 p. : ill. ; 21 cm |
| Disciplina | 353.997 |
| Soggetto topico | Sicurezza alimentare |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISANNIO-RML0407247 |
| Napoli, : Consorzio promos ricerche, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Sannio | ||
| ||
Food safety management in China [[electronic resource] ] : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin
| Food safety management in China [[electronic resource] ] : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin |
| Autore | Zhou Jiehong |
| Pubbl/distr/stampa | Singapore, : World Scientific Pub. Co., 2013 |
| Descrizione fisica | 1 online resource (241 p.) |
| Disciplina |
353.997
363.192014 |
| Altri autori (Persone) | JinShaosheng |
| Soggetto topico |
Food - China - Safety measures
Food handling - China - Safety measures Food industry and trade - Sanitation - China Food industry and trade - Quality control - China |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-299-46280-4
981-4447-76-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Acknowledgements; Preface; Contents; Chapter 1 Overview of Food Safety Management in China; 1.1 Changes in the Focus of Food Safety in China; 1.2 China's Food Safety: Understanding Based on the Perspective of Non-Traditional Security; 1.3 China's Food Safety Supervision: Progress and Achievements; 1.3.1 Construction of Food Safety Law System; 1.3.2 Constant Improvement of the Food Safety Standard System; 1.3.3 Capacity Enhancement of Food Safety Monitoring and Early Warning; 1.3.4 Steady Advancement of the Project of High Quality Safety Brand Building: Three Products, One Indication
1.4 China's Food Safety Supervision: Problem Analysis1.4.1 China's Food Supply Chain; 1.4.1.1 Food Supply Chain and Food Safety; 1.4.1.2 Influencing Factors of Food Safety Issues at Each Stage of the Food Supply Chain and Cause Analysis; Production Stage; Processing Stage; Storage and Transportation Stage; Wholesale Sales Stage; Consumption Stage; 1.4.2 Traceability of China's Food Quality Safety; 1.4.3 China's Food Quality Safety Supervision; 1.4.3.1 China's Food Safety Laws and Regulations System; 1.4.3.2 China's Food Safety Supervision Mode and Supervision Body 1.4.3.3 China's Unsafe Food Recall System1.4.4 The Application of New Technology and Food Safety: Take Transgenic Technology as an Example; 1.5 Conclusions; References; Chapter 2 Safety of Vegetables and the Use of Pesticides by Farmers in China; 2.1 Introduction; 2.2 Method; 2.3 Results and Discussions; 2.3.1 DemographicAnalysis; 2.3.1.1 Age; 2.3.1.2 Education Level; 2.3.1.3 Planting Area; 2.3.1.4 Household Size; 2.3.1.5 Professional Years of Farming; 2.3.1.6 Cooperative Membership; 2.3.1.7 Training Received; 2.3.2 Pesticides Used; 2.3.3 Perceptions of Vegetable Safety Issues 2.3.4 Identification of Farmers at Risk of Using Highly Toxic Pesticides2.4 Conclusions and Implications; References; Chapter 3 Adoption of Food Safety and Quality Standards by China's Agricultural Cooperatives; 3 .I Introduction; 3.2 Methodology; 3.3 Data Source and Variable Description; 3.4 Results and Discussions; 3.5 Policy Implications and Conclusions; References; Chapter 4 Implementation of Food Safety and Quality Standards: A Case Study of the Vegetable Processing Industry in Zhejiang, China; 4.1 Introduction; 4.2 Food Safety and Quality System in China; 4.3 Theoretical Framework 4.4 The Survey and the Data4.5 Empirical Analysis; The size of the firm; Main market served; Expected premium; Brand; E-Commerce; Training frequency; Government impacts; 4.6 Conclusions and Policy Recommendations; References; Chapter 5 Adoption of HACCP System in the Chinese Food Industry: A Comparative Analysis; 5 .I Introduction; 5.2 Method; 5.3 Results and Discussions; 5.3.1 Demographic Analysis; 5.3.2 Perceptions about the HACCP System; 5.3.3 Motives and External Factors to Encourage the Adoption of the HACCP System; 5.4 Conclusions and Implications; References Chapter 6 An Empirical Analysis of the Implementation of Vegetable Quality and Safety Traceability Systems Centering on Wholesale Markets |
| Record Nr. | UNINA-9910452370103321 |
Zhou Jiehong
|
||
| Singapore, : World Scientific Pub. Co., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety management in China : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin, Zhejiang University, China
| Food safety management in China : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin, Zhejiang University, China |
| Autore | Zhou Jiehong |
| Pubbl/distr/stampa | Singapore, : World Scientific Pub. Co., 2013 |
| Descrizione fisica | 1 online resource (xi, 228 pages) : illustrations (some color), map |
| Disciplina |
353.997
363.192014 |
| Collana | Gale eBooks |
| Soggetto topico |
Food - China - Safety measures
Food - Quality - China Food contamination - China |
| ISBN |
1-299-46280-4
981-4447-76-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Acknowledgements; Preface; Contents; Chapter 1 Overview of Food Safety Management in China; 1.1 Changes in the Focus of Food Safety in China; 1.2 China's Food Safety: Understanding Based on the Perspective of Non-Traditional Security; 1.3 China's Food Safety Supervision: Progress and Achievements; 1.3.1 Construction of Food Safety Law System; 1.3.2 Constant Improvement of the Food Safety Standard System; 1.3.3 Capacity Enhancement of Food Safety Monitoring and Early Warning; 1.3.4 Steady Advancement of the Project of High Quality Safety Brand Building: Three Products, One Indication
1.4 China's Food Safety Supervision: Problem Analysis1.4.1 China's Food Supply Chain; 1.4.1.1 Food Supply Chain and Food Safety; 1.4.1.2 Influencing Factors of Food Safety Issues at Each Stage of the Food Supply Chain and Cause Analysis; Production Stage; Processing Stage; Storage and Transportation Stage; Wholesale Sales Stage; Consumption Stage; 1.4.2 Traceability of China's Food Quality Safety; 1.4.3 China's Food Quality Safety Supervision; 1.4.3.1 China's Food Safety Laws and Regulations System; 1.4.3.2 China's Food Safety Supervision Mode and Supervision Body 1.4.3.3 China's Unsafe Food Recall System1.4.4 The Application of New Technology and Food Safety: Take Transgenic Technology as an Example; 1.5 Conclusions; References; Chapter 2 Safety of Vegetables and the Use of Pesticides by Farmers in China; 2.1 Introduction; 2.2 Method; 2.3 Results and Discussions; 2.3.1 DemographicAnalysis; 2.3.1.1 Age; 2.3.1.2 Education Level; 2.3.1.3 Planting Area; 2.3.1.4 Household Size; 2.3.1.5 Professional Years of Farming; 2.3.1.6 Cooperative Membership; 2.3.1.7 Training Received; 2.3.2 Pesticides Used; 2.3.3 Perceptions of Vegetable Safety Issues 2.3.4 Identification of Farmers at Risk of Using Highly Toxic Pesticides2.4 Conclusions and Implications; References; Chapter 3 Adoption of Food Safety and Quality Standards by China's Agricultural Cooperatives; 3 .I Introduction; 3.2 Methodology; 3.3 Data Source and Variable Description; 3.4 Results and Discussions; 3.5 Policy Implications and Conclusions; References; Chapter 4 Implementation of Food Safety and Quality Standards: A Case Study of the Vegetable Processing Industry in Zhejiang, China; 4.1 Introduction; 4.2 Food Safety and Quality System in China; 4.3 Theoretical Framework 4.4 The Survey and the Data4.5 Empirical Analysis; The size of the firm; Main market served; Expected premium; Brand; E-Commerce; Training frequency; Government impacts; 4.6 Conclusions and Policy Recommendations; References; Chapter 5 Adoption of HACCP System in the Chinese Food Industry: A Comparative Analysis; 5 .I Introduction; 5.2 Method; 5.3 Results and Discussions; 5.3.1 Demographic Analysis; 5.3.2 Perceptions about the HACCP System; 5.3.3 Motives and External Factors to Encourage the Adoption of the HACCP System; 5.4 Conclusions and Implications; References Chapter 6 An Empirical Analysis of the Implementation of Vegetable Quality and Safety Traceability Systems Centering on Wholesale Markets |
| Record Nr. | UNINA-9910779565303321 |
|
Zhou Jiehong
|
||
| Singapore, : World Scientific Pub. Co., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety management in China : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin, Zhejiang University, China
| Food safety management in China : a perspective from food quality control system / / Jiehong Zhou, Shaosheng Jin, Zhejiang University, China |
| Autore | Zhou Jiehong |
| Pubbl/distr/stampa | Singapore, : World Scientific Pub. Co., 2013 |
| Descrizione fisica | 1 online resource (xi, 228 pages) : illustrations (some color), map |
| Disciplina |
353.997
363.192014 |
| Collana | Gale eBooks |
| Soggetto topico |
Food - China - Safety measures
Food - Quality - China Food contamination - China |
| ISBN |
1-299-46280-4
981-4447-76-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Acknowledgements; Preface; Contents; Chapter 1 Overview of Food Safety Management in China; 1.1 Changes in the Focus of Food Safety in China; 1.2 China's Food Safety: Understanding Based on the Perspective of Non-Traditional Security; 1.3 China's Food Safety Supervision: Progress and Achievements; 1.3.1 Construction of Food Safety Law System; 1.3.2 Constant Improvement of the Food Safety Standard System; 1.3.3 Capacity Enhancement of Food Safety Monitoring and Early Warning; 1.3.4 Steady Advancement of the Project of High Quality Safety Brand Building: Three Products, One Indication
1.4 China's Food Safety Supervision: Problem Analysis1.4.1 China's Food Supply Chain; 1.4.1.1 Food Supply Chain and Food Safety; 1.4.1.2 Influencing Factors of Food Safety Issues at Each Stage of the Food Supply Chain and Cause Analysis; Production Stage; Processing Stage; Storage and Transportation Stage; Wholesale Sales Stage; Consumption Stage; 1.4.2 Traceability of China's Food Quality Safety; 1.4.3 China's Food Quality Safety Supervision; 1.4.3.1 China's Food Safety Laws and Regulations System; 1.4.3.2 China's Food Safety Supervision Mode and Supervision Body 1.4.3.3 China's Unsafe Food Recall System1.4.4 The Application of New Technology and Food Safety: Take Transgenic Technology as an Example; 1.5 Conclusions; References; Chapter 2 Safety of Vegetables and the Use of Pesticides by Farmers in China; 2.1 Introduction; 2.2 Method; 2.3 Results and Discussions; 2.3.1 DemographicAnalysis; 2.3.1.1 Age; 2.3.1.2 Education Level; 2.3.1.3 Planting Area; 2.3.1.4 Household Size; 2.3.1.5 Professional Years of Farming; 2.3.1.6 Cooperative Membership; 2.3.1.7 Training Received; 2.3.2 Pesticides Used; 2.3.3 Perceptions of Vegetable Safety Issues 2.3.4 Identification of Farmers at Risk of Using Highly Toxic Pesticides2.4 Conclusions and Implications; References; Chapter 3 Adoption of Food Safety and Quality Standards by China's Agricultural Cooperatives; 3 .I Introduction; 3.2 Methodology; 3.3 Data Source and Variable Description; 3.4 Results and Discussions; 3.5 Policy Implications and Conclusions; References; Chapter 4 Implementation of Food Safety and Quality Standards: A Case Study of the Vegetable Processing Industry in Zhejiang, China; 4.1 Introduction; 4.2 Food Safety and Quality System in China; 4.3 Theoretical Framework 4.4 The Survey and the Data4.5 Empirical Analysis; The size of the firm; Main market served; Expected premium; Brand; E-Commerce; Training frequency; Government impacts; 4.6 Conclusions and Policy Recommendations; References; Chapter 5 Adoption of HACCP System in the Chinese Food Industry: A Comparative Analysis; 5 .I Introduction; 5.2 Method; 5.3 Results and Discussions; 5.3.1 Demographic Analysis; 5.3.2 Perceptions about the HACCP System; 5.3.3 Motives and External Factors to Encourage the Adoption of the HACCP System; 5.4 Conclusions and Implications; References Chapter 6 An Empirical Analysis of the Implementation of Vegetable Quality and Safety Traceability Systems Centering on Wholesale Markets |
| Record Nr. | UNINA-9910809226903321 |
|
Zhou Jiehong
|
||
| Singapore, : World Scientific Pub. Co., 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
| Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman |
| Autore | Ahmed Osman Osman |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 353.997 |
| Altri autori (Persone) | Moneim Elhadi SuliemanAbdel |
| Soggetto topico |
Food science
Food - Safety measures Food security Food - Microbiology Food - Analysis Chemistry Food Science Food Safety Food Security Food Microbiology Food Chemistry |
| ISBN | 9783031414596 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. . |
| Record Nr. | UNINA-9910751385203321 |
|
Ahmed Osman Osman
|
||
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||