000			05482nam a2200421 i 4500
999			_c361113 _d361113
001			361113
003			ES-MaUEC
005			20230102121323.0
006			a||||fo|||| 00| 0
007			cr nn nnnaamaa
008			210922s2021 sz | o |||| 0|eng d
020			_a9783030686369
024	7		_a10.1007/978-3-030-68636-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTX541 _b2021 EB
245	0	0	_aTechniques to Measure Food Safety and Quality : _bMicrobial, Chemical, and Sensory _cedited by Mohidus Samad Khan, Mohammad Shafiur Rahman
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XII, 477 páginas) _b100 ilustraciones, 44 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aIntroduction on Techniques to Measure Food Safety and Quality -- Overview of Microbial Contamination of Foods and Associated Risk Factors -- Sources and Health Impacts of Chemical Contaminants in Foods -- Conventional Microbial Counting and Identification Techniques -- Enzyme-linked Immunosorbent Assay (ELISA) Technique for Food Analysis -- Vitek: A Platform for a Better Understanding of Microbes -- Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- UV-vis Spectroscopy for Food Analysis -- Gas Chromatography and Mass Spectroscopy (GC-MS) Technique for Food Analysis -- Supercritical Fluid Extraction (SFE), Solid-Phase Micro Extraction (SPME) and Stir Bar Sorption Extraction (SBSE) Techniques -- Electronic Tongue for Food Safety and Quality Assessment -- Paper Based Detection Techniques for Food Analysis and Authentication -- Differential Scanning Calorimetry (DSC) for food thermal characteristics and its relation to composition and structure -- Quality Assessment of Frying Oil Degradation -- Sensory Properties of Foods and their Measurement Methods -- Quality Assessment of Milk by Sensory and Instrument Methods -- Measurement of Instrumental Texture Profile Analysis (TPA) of Foods -- Index.
520	3		_aThis book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D - Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9171146 _aAlimentos _xAnálisis
700	1		_aKhan, Mohidus Samad. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
700	1		_aShafiur Rahman, Mohammad. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9783030686352
776	0	8	_iPrinted edition: _z9783030686376
776	0	8	_iPrinted edition: _z9783030686383
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-68636-9 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b02/2022 _dz _eb _zSI