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Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.07
書名/作者:	Foods of non-animal origin : chemistry, technology, inspection procedures // by Arpan Bhagat ... [et al.].
其他作者:	Bhagat, Arpan.
出版者:	Cham : : Springer International Publishing :, 2016.
面頁冊數:	vi, 55 p. : : ill., digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Food - Composition.
標題:	Food - Analysis.
標題:	Processed foods.
標題:	Food industry and trade - Safety measures.
標題:	Chemistry.
標題:	Food Science.
標題:	Medical Microbiology.
標題:	Medical Biochemistry.
標題:	Quality of Life Research.
標題:	Public Health.
ISBN:	9783319256498
ISBN:	9783319256474
內容註:	Regulating Risk in Imports of Non-Animal Origin - The US Food Industry Perspective -- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins -- Chemistry and Technology of Ready-to-Eat Vegetable Foods.
摘要、提要註:	This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs) The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.)
電子資源:	http://dx.doi.org/10.1007/978-3-319-25649-8

Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures /
Foods of non-animal originchemistry, technology, inspection procedures /[electronic resource] :by Arpan Bhagat ... [et al.]. - Cham :Springer International Publishing :2016. - vi, 55 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science,2191-5407. - SpringerBriefs in molecular science..

Regulating Risk in Imports of Non-Animal Origin - The US Food Industry Perspective -- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins -- Chemistry and Technology of Ready-to-Eat Vegetable Foods.

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs) The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.)

ISBN: 9783319256498

Standard No.: 10.1007/978-3-319-25649-8doiSubjects--Topical Terms:

388325
Food
--Composition.

LC Class. No.: TX531

Dewey Class. No.: 664.07

Foods of non-animal origin[electronic resource] :chemistry, technology, inspection procedures /
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