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Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
| Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (577 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | Gómez-LópezVicente M |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control Food - Safety measures |
| ISBN |
1-118-22931-2
1-280-58644-3 9786613616272 1-118-22918-5 1-118-22930-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Decontamination of Fresh and Minimally Processed Produce; Contents; Preface; List of Contributors; SECTION I PRODUCE CONTAMINATION; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.3.1 Experimental studies - field studies versus growth chamber studies; 1.3.2 Rhizosphere and bulk soil systems; 1.3.3 Phyllosphere; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes
1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; References; 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics; 2.2.1 Surface topography; 2.2.2 Surface hydrophobicity; 2.3 Means to determine produce surface characteristics; 2.3.1 Determination of surface roughness; 2.3.2 Surface roughness determination with CLSM 2.3.3 Determination of hydrophobicity 2.4 Effect of surface characteristics on attachment and removal of human pathogens; 2.4.1 Effect of surface roughness; 2.4.2 Effect of hydrophobicity; 2.4.3 Effect of hydrodynamics; References; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; References; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.2.1 Definitions; 4.2.2 Chemical interventions used in the produce industry 4.2.3 Physical interventions used in the produce industry 4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; References; SECTION II DECONTAMINANTS; 5 Produce washers; 5.1 Basic concepts; 5.2 Types of washers; 5.2.1 Immersion washers; 5.2.2 Non-immersion washers; 5.3 Factors influencing the efficacy of washing; 5.3.1 Time of contamination; 5.3.2 Sanitation practices; 5.3.3 Water quality 5.3.4 Surfactants and antimicrobials 5.3.5 Pathogen internalization; 5.4 Conclusion; Acknowledgment; References; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; References; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms 7.4 Effect of chlorine on spoilage microorganisms and shelf life |
| Record Nr. | UNISA-996201669203316 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
| Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (577 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | Gómez-LópezVicente M |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control Food - Safety measures |
| ISBN |
1-118-22931-2
1-280-58644-3 9786613616272 1-118-22918-5 1-118-22930-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Decontamination of Fresh and Minimally Processed Produce; Contents; Preface; List of Contributors; SECTION I PRODUCE CONTAMINATION; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.3.1 Experimental studies - field studies versus growth chamber studies; 1.3.2 Rhizosphere and bulk soil systems; 1.3.3 Phyllosphere; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes
1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; References; 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics; 2.2.1 Surface topography; 2.2.2 Surface hydrophobicity; 2.3 Means to determine produce surface characteristics; 2.3.1 Determination of surface roughness; 2.3.2 Surface roughness determination with CLSM 2.3.3 Determination of hydrophobicity 2.4 Effect of surface characteristics on attachment and removal of human pathogens; 2.4.1 Effect of surface roughness; 2.4.2 Effect of hydrophobicity; 2.4.3 Effect of hydrodynamics; References; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; References; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.2.1 Definitions; 4.2.2 Chemical interventions used in the produce industry 4.2.3 Physical interventions used in the produce industry 4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; References; SECTION II DECONTAMINANTS; 5 Produce washers; 5.1 Basic concepts; 5.2 Types of washers; 5.2.1 Immersion washers; 5.2.2 Non-immersion washers; 5.3 Factors influencing the efficacy of washing; 5.3.1 Time of contamination; 5.3.2 Sanitation practices; 5.3.3 Water quality 5.3.4 Surfactants and antimicrobials 5.3.5 Pathogen internalization; 5.4 Conclusion; Acknowledgment; References; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; References; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms 7.4 Effect of chlorine on spoilage microorganisms and shelf life |
| Record Nr. | UNINA-9910141338403321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Industry 4.0 : unlocking advancement opportunities in the food manufacturing sector / / Wayne Martindale, Linh Duong, Sandeep Jagtap
| Food Industry 4.0 : unlocking advancement opportunities in the food manufacturing sector / / Wayne Martindale, Linh Duong, Sandeep Jagtap |
| Autore | Martindale Wayne |
| Pubbl/distr/stampa | Wallingford : , : CABI Publishing, , 2022 |
| Descrizione fisica | 1 online resource (xvi, 141 pages) |
| Disciplina | 664.024 |
| Soggetto topico | Food industry and trade - Production control |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1: Our Connected Future and Global Food Markets -- 2: Mapping Data: New Approaches for Food System Applications -- 3: The Perfect Meal -- 4: Food 4.0: Industry 4.0 Applications in the Food Sector -- 5: Revealing the Value of Resource Efficiency in the Food Manufacturing Sector -- 6: Sustainability in the Food Supply Chains -- 7: Transformational Systems and Resilience in Food Manufacturing -- 8: Corporate Social Responsibility as a Driver for the Advancement of a Productive and Sustainable Food System. |
| Record Nr. | UNINA-9910760493903321 |
Martindale Wayne
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| Wallingford : , : CABI Publishing, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Trends and innovations in food science / / edited by Yehia El-Samragy
| Trends and innovations in food science / / edited by Yehia El-Samragy |
| Pubbl/distr/stampa | London : , : IntechOpen, , 2022 |
| Descrizione fisica | 1 online resource (180 pages) |
| Disciplina | 664 |
| Soggetto topico |
Food industry and trade - Sanitation
Food industry and trade - Production control |
| ISBN | 1-80356-066-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. The Function of a Coffee Shop as a Social Cultural Entity -- 2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials -- 3. Nutrigenomics: Challenges and Opportunities -- 4. Value-Added Foods: Characteristic, Benefits, and Physical Properties -- 5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries -- 6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method. |
| Record Nr. | UNINA-9910633963603321 |
| London : , : IntechOpen, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
