000			04567nam a2200433 i 4500
999			_c330451 _d330451 _x1
001			330451
003			ES-MaUEC
005			20230102114543.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			210104s2021 gw a s |||| 0|eng d
020			_a9783030543754
024	7		_a10.1007/978-3-030-54375-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _erda _dES-MaUEC
050		4	_aTP372.5 _b2021 EB
245	0	0	_aFood Safety and Quality-Based Shelf Life of Perishable Foods _cedited by Peter J. Taormina, Margaret D. Hardin
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XI, 161 páginas) _b14 ilustraciones, 1 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aarchivo de trexto _bPDF _2rda
490	0		_aPractical Approaches _x2626-7578
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aChapter1.Purposes and Principles of Shelf Life Determination -- Chapter2.Food Safety Factors Determining Shelf Life -- Chapter3.Microbial Growth and Spoilage -- Chapter4:Impact of Sanitation on Product Shelf Life -- Chapter5.Advanced Processing Techniques for Extending the Shelf Life of Foods -- Chaptet6.Packaging of Perishable Food Products -- Chapter7.Beyond the Standard Plate Count: Genomic Views into Microbial Food Ecology -- Chapter8.The Changing Shelf Life of Chilled, Vacuum-Packed Red Meat.
520	3		_aThis book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well as the specific microbial pathogens and spoilage microorganisms of concern for perishable foods. Contributors address topics such as the techniques utilized for determination of shelf life, the frequency of shelf life testing for different products, the interpretation of data to make shelf life determinations, and management of shelf life of food products from the perspective of the food producer, distributor, retailer, and regulator. Three key areas impacting shelf life are addressed in detail: sanitation, processing, and packaging. The sanitation chapter explains the necessary components of cleaning and sanitizing to assure a hygienic processing environment and why that is critical to shelf life control. Traditional processing procedures are reviewed and advanced processing technologies are explored. Materials used in food packaging and the utilization of traditional and activated food packaging by product type are covered in detail. The latter two chapters of the book delve into newer techniques of analysis and explore the microbiome of food products. Implications of microbial ecology and microbial quantification in food products are discussed in chapters on genomics and in the changing dogma of meat shelf life. The primary audience for this work includes food industry quality and food safety technicians, managers, directors, and executives responsible for shelf life. Academicians and governmental researchers involved in research and teaching about food safety and quality will also find the material relevant and useful.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _aAlimentos _xCalidad _9672390
700	1		_aTaormina, Peter J _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aHardin, Margaret D _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030543747
776	0	8	_iPrinted edition: _z9783030543761
776	0	8	_iPrinted edition: _z9783030543778
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-54375-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE _n0
998			_b03/2021 _dz _ek _zSI