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336			_aTexto _btxt _2rdacontent
710	2		_aSpringerLink (Online service) _0http://id.loc.gov/authorities/names/no2005046756 _1http://viaf.org/viaf/148105729 _9106996
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008			180206s2018 gw | s |||| 0|eng d
020			_a9783319681771
024	7		_a10.1007/978-3-319-68177-1 _2doi
050		4	_aZ5185.F66 2018 EB
245	1	0	_aQuantitative Methods for Food Safety and Quality in the Vegetable Industry _cedited by Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis.
264		1	_aCham, Switzerland _bSpringer International Publishing _c2018
300			_a1 recurso en línea (VIII, 303 páginas 46 ilustraciones,41 ilustraciones a color)
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aPractical Approaches
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_a1. Quantitative Methods for Food Safety and Quality in the Vegetable Industry -- 2. Quality and Safety Management Systems in the Production of Vegetables -- 3. Relevant Pathogenic Spoilage Microorganisms in Vegetable Products -- 4. Water and Wastewater use in the Fresh Produce Industry: Food safety and Environmental Implications -- 5. Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry -- 6. Quality of Vegetable Products: Assessment of Physical-chemical and  Microbiological Changes in Vegetables Products by Non-destructive Methods -- 7. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables -- 8. Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-studies of Application of Food Safety Objectives and other Risk Metrics in the Vegetable Industry -- 9. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce -- 10. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools -- 11. Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables -- 12. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry.
520	3		_aThis 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.
650		7	_aMicrobiología alimentaria _2embne _9150782
650		7	_aAlimentación _2embne _9144608
700	1		_aPérez-Rodríguez, Fernando _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aSkandamis, Panagiotis _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _0http://id.loc.gov/authorities/names/n2018187534 _1http://viaf.org/viaf/34153182675626790681
700	1		_aValdramidis, Vasilis _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _1http://viaf.org/viaf/182445688
776	0	8	_iEdición impresa: _z9783319681757
776	0	8	_iEdición impresa: _z9783319681764
776	0	8	_iEdición impresa: _z9783319885582
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-319-68177-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _b03/2019 _cm _dz _ep _feng _ggw _h0