Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement  Microbial Safety and Phytosanitation of Fresh Produce
Author: Rivka Barkai-Golan,Peter A Follett
Publsiher: Academic Press
Total Pages: 302
Release: 2017-05-29
ISBN 10: 0128110260
ISBN 13: 9780128110263
Language: EN, FR, DE, ES & NL

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce Book Review:

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

Drosophila suzukii Management

Drosophila suzukii Management
Author: Flávio Roberto Mello Garcia
Publsiher: Springer Nature
Total Pages: 287
Release: 2021-02-08
ISBN 10: 303062692X
ISBN 13: 9783030626921
Language: EN, FR, DE, ES & NL

Drosophila suzukii Management Book Review:

Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), the spotted wing drosophila (SWD), is the most important pest affecting berry crop production worldwide. The global fresh fruit trade, coupled with the ability of the larvae to hide inside the fruit undetected until after transportation, facilitate their distribution. SWD is native to Asia, but is increasingly found in other regions: occurrences have been recorded in the Americas and Europe, and Africa, and the insects have the potential to adapt and become established in Oceania. Gathering the experiences of leading scientists in the management of D. suzukii around the globe, the book addresses D. suzukii monitoring; biological, chemical and cultural control; sterile insect technique (SIT); integrated pest management (IPM), and other control methods. It also discusses the use of drones, GPS, biotechnology, telemetry and other technological tools to make the management of this pest more efficient and accurate. As such, it is a valuable resource for scientists, professionals and students.

Postharvest Disinfection of Fruits and Vegetables

Postharvest Disinfection of Fruits and Vegetables
Author: Mohammed Wasim Siddiqui
Publsiher: Academic Press
Total Pages: 322
Release: 2018-08-13
ISBN 10: 012812699X
ISBN 13: 9780128126998
Language: EN, FR, DE, ES & NL

Postharvest Disinfection of Fruits and Vegetables Book Review:

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant advantages and limitations of each technique, thus facilitating both cost and time savings. This reference is for anyone in the fresh produce industry who is involved in postharvest handling and management. It discusses, in detail, the latest disinfection approaches, low-cost treatment strategies, management and protocols to control fresh produce qualities, diseases and insect infestation. Includes methods to reduce microbial contamination using chlorination, ozone, pulsed light, irradiation and plasma technology Provides practical applications of recently developed, natural anti-microbial agents for eco-friendly and sustainable solutions Explores various disinfection technologies for quality assurance and for the development of potential new technologies

Innovative Food Processing Technologies

Innovative Food Processing Technologies
Author: Anonim
Publsiher: Elsevier
Total Pages: 2480
Release: 2020-08-18
ISBN 10: 0128157828
ISBN 13: 9780128157824
Language: EN, FR, DE, ES & NL

Innovative Food Processing Technologies Book Review:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Biosurfactants for a Sustainable Future

Biosurfactants for a Sustainable Future
Author: Hemen Sarma,Majeti Narasimha Vara Prasad
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2021-04-16
ISBN 10: 1119671051
ISBN 13: 9781119671053
Language: EN, FR, DE, ES & NL

Biosurfactants for a Sustainable Future Book Review:

Biosurfactants for a Sustainable Future Explore the state-of-the-art in biosurfactant technology and its applications in environmental remediation, biomedicine, and biotechnology Biosurfactants for a Sustainable Future explores recent developments in biosurfactants and their use in a variety of cutting-edge applications. The book opens a window on the rapid development of microbiology by explaining how microbes and their products are used in advanced medical technology and in the sustainable remediation of emerging environmental contaminants. The book emphasizes the different techniques that are used for the production of biosurfactants from microorganisms and their characterization. Various aspects of biosurfactants, including structural characteristics, developments, production, bio-economics and their sustainable use in the environment and biomedicine, are addressed, and the book also presents metagenomic strategies to facilitate the discovery of novel biosurfactants producing microorganisms. Readers will benefit from the inclusion of: A thorough introduction to the state-of-the-art in biosurfactant technology, techniques, and applications An exploration of biosurfactant enhanced remediation of sediments contaminated with organics and inorganics A discussion of perspectives for biomedical and biotechnological applications of biosurfactants A review of the antiviral, antimicrobial, and antibiofilm potential of biosurfactants against multi-drug-resistant pathogens. An examination of biosurfactant-inspired control of methicillin-resistant Staphylococcus aureus Perfect for academic researchers and scientists working in the petrochemical industry, pharmaceutical industry, and in the agroindustry, Biosurfactants for a Sustainable Future will also earn a place in the libraries of scientists working in environmental biotechnology, environmental science, and biomedical engineering.

Postharvest Handling and Diseases of Horticultural Produce

Postharvest Handling and Diseases of Horticultural Produce
Author: Dinesh Singh,Ram Roshan Sharma,V. Devappa,Deeba Kamil
Publsiher: CRC Press
Total Pages: 454
Release: 2021-09-15
ISBN 10: 100038912X
ISBN 13: 9781000389128
Language: EN, FR, DE, ES & NL

Postharvest Handling and Diseases of Horticultural Produce Book Review:

Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural produce available to handle perishable horticultural food commodities, covering the areas of horticulture, agricultural process engineering, postharvest technology, plant pathology and microbiology. Postharvest diseases of major fruits and vegetables, with their causal agents, are described. The integrative strategies for management of postharvest diseases include effectively inhibiting the growth of pathogens, enhancing the resistance of hosts and improving environmental conditions, with results that are favourable to the host and unfavourable to the pathogen growth including biotechnological approaches. Adopting a thematic style, chapters are organized by type of treatment, with sections devoted to postharvest risk factors and their amelioration. The chapters are written by experts in the fields of plant pathology, horticulture, food science etc., and core insights into identifying and utilizing appropriate postharvest options for minimizing postharvest losses and enhancing benefits to end-users are provided. Features Presents the most recent developments in the field of postharvest handling technologies and diseases in a single volume Includes postharvest diseases of cut flowers, fruits, vegetables and tuber crops. Appropriate for students, researchers and professionals Written by experts and can be used as a reference resource

Irradiation for Food Safety and Quality

Irradiation for Food Safety and Quality
Author: Paisan Loaharanu,Paul Thomas
Publsiher: CRC Press
Total Pages: 232
Release: 2020-08-26
ISBN 10: 1000117294
ISBN 13: 9781000117295
Language: EN, FR, DE, ES & NL

Irradiation for Food Safety and Quality Book Review:

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality. The International Conference on Ensuring the Safety and Quality of Food through Radiation Processing convened for the presentation of new irradiation technology, and to assess the role of irradiation in ensuring the safety and nutritional adequacy of food of plant and animal origin. This new book presents the complete texts of all twenty reports from the conference. Examined are applications of the technology in produce, animal products, and prepared foods, the economics of various irradiation technologies, international regulations, the marketing of irradiated products to consumers and retail outlets, and irradiation's implications for the global trade in food and agricultural commodities. Also included is new information on the scientific, regulatory, and consumer acceptance status of food irradiation and the role this technology will play in the 21st century. The new information in this book will be useful to all those involved in the processing, preservation, and distribution of food, as well as food industry managers and regulatory personnel. To receive your copy promptly, please order now. Information on ordering follows the complete table of contents. Conference Sponsors and Speakers This conference was sponsored by three U.N. Agencies: IAEA (International Atomic Energy Agency), FAO (Food and Agriculture Organization), and the WHO (World Health Organization). All authors are leading experts in aspects of food irradiation. From the Editor's Foreword "Significant developments on the acceptance and application of food irradiation as a method to ensure food safety and quality and to facilitate food trade have occurred in recent years. Regulations on food irradiation in many countries either have been or are being harmonized based on the Codex General Standard for Irradiated Foods and relevant recommendations of the International Consultative Group on Food Irradiation (ICGFI). The number of irradiation facilities for treating food is increasing and many more are under construction or being planned. The consumers are getting accurate information and are beginning to appreciate the benefit of irradiated foods.... The potential of irradiation as a method to ensure the hygienic quality of food, especially those of animal origin, as a quarantine treatment of fresh horticultural commodities, and as a substitute for fumigants, is being realized... The Conference reaffirmed the view that the safety and nutritional adequacy of irradiated food produced under conditions of Good Manufacturing Practice is no longer in question, regardless of the absorbed dose."

Global Safety of Fresh Produce

Global Safety of Fresh Produce
Author: Jeffrey Hoorfar
Publsiher: Woodhead Publishing
Total Pages: 472
Release: 2014-02-14
ISBN 10: 1782420274
ISBN 13: 9781782420279
Language: EN, FR, DE, ES & NL

Global Safety of Fresh Produce Book Review:

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Food Irradiation Research and Technology

Food Irradiation Research and Technology
Author: Christopher H. Sommers,Xuetong Fan
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2008-02-28
ISBN 10: 0470276398
ISBN 13: 9780470276396
Language: EN, FR, DE, ES & NL

Food Irradiation Research and Technology Book Review:

The benefits of food irradiation to the public health have beendescribed extensively by organizations such as the Centers forDisease Control and Prevention in the U.S. and the World HealthOrganization. The American Medical Association and the AmericanDietetic Association have both endorsed the irradiation process.Yet the potential health benefits of irradiation are unknown tomany consumers and food industry representatives who are wary ofirradiated foods due to myth-information from“consumer-advocate” groups. Food Irradiation Research and Technology presents thelatest scientific findings of researchers at the leading edge offood irradiation. In this book, experts from industry, government,and academia: define the basic principles of irradiation and the publichealth benefits of irradiation describe advances in irradiation technology, detectiontechnology, and radiation dosimetry review the regulations pertaining to food irradiation and thetoxicological safety data provide food industry representatives and public healthofficials with effective methodologies to educate consumers andcounteract misinformation review recent advances in the irradiation of meat and poultry,fruits and vegetables, seafood, and the use of irradiation as aphytosanitary treatment Food Irradiation Research and Technology appeals to abroad readership: industry food scientists involved in theprocessing of meat and fish, fruits and vegetables; foodmicrobiologists and radiation processing specialists; governmentand industry representatives involved in the import and export offood commodities; and industry, local, and state officials involvedin educational efforts regarding food irradiation. Food scientists and technologists share a responsibility toensure that educational materials provided to the public regardingfood safety and processing technologies are based on sound scienceand fact, not on misconceptions. Food Irradiation Research andTechnology meets that goal.

Electromagnetic Technologies in Food Science

Electromagnetic Technologies in Food Science
Author: Vicente M. Gómez-López,Rajeev Bhat
Publsiher: John Wiley & Sons
Total Pages: 480
Release: 2022-01-10
ISBN 10: 111975951X
ISBN 13: 9781119759515
Language: EN, FR, DE, ES & NL

Electromagnetic Technologies in Food Science Book Review:

A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.

Handbook of Fruits and Fruit Processing

Handbook of Fruits and Fruit Processing
Author: Nirmal Sinha,Jiwan Sidhu,Jozsef Barta,James Wu,M.Pilar Cano
Publsiher: John Wiley & Sons
Total Pages: 694
Release: 2012-06-20
ISBN 10: 1118352637
ISBN 13: 9781118352632
Language: EN, FR, DE, ES & NL

Handbook of Fruits and Fruit Processing Book Review:

Fruits are botanically diverse, perishable, seasonal andpredominantly regional in production. They come in many varieties,shapes and size, colors, flavors and textures and are an importantpart of a healthy diet and the global economy. Besides vitamins,minerals, fibers and other nutrients, fruits contain phenoliccompounds that have pharmacological potential. Consumed as a partof a regular diet, these naturally occurring plant constituents arebelieved to provide a wide range of physiological benefits throughtheir antioxidant, anti-allergic, anti-carcinogenic, andanti-inflammatory properties. Handbook of Fruits and Fruit Processing distils thelatest developments and research efforts in this field that areaimed at improving production methods, post-harvest storage andprocessing, safety, quality and developing new processes andproducts. This revised and updated second edition expands andimproves upon the coverage of the original book. Some highlightsinclude chapters on the physiology and classification of fruits,horticultural biochemistry, microbiology and food safety (includingHACCP, safety and the regulation of fruits in the global market),sensory and flavor characteristics, nutrition, naturally presentbioactive phenolics, postharvest physiology, storage,transportation and packaging, processing and preservationtechnologies. Information on the major fruits includes tropical andsuper fruits, frozen fruits, canned fruit, jelly, jam andpreserves, fruit juices, dried fruits and wines. The 35 chaptersare organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutritionand health Part II: Postharvest handling and preservation offruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety andregulations Part V: Production, quality and processing aspects ofmajor fruits and fruit products Each chapter has been contributed by professionals from aroundthe globe representing academia, government institutions andindustry. The book is designed to be a valuable source andreference book for scientists, product developers, students and allprofessionals with an interest in this field.

Electron Beam Pasteurization and Complementary Food Processing Technologies

Electron Beam Pasteurization and Complementary Food Processing Technologies
Author: Suresh Pillai,Shima Shayanfar
Publsiher: Elsevier
Total Pages: 352
Release: 2014-11-28
ISBN 10: 1782421084
ISBN 13: 9781782421085
Language: EN, FR, DE, ES & NL

Electron Beam Pasteurization and Complementary Food Processing Technologies Book Review:

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology. Electron Beam Pasteurization and Complementary Food Processing Technologies explores the application of electron beam pasteurization in conjunction with other food processing technologies to improve the safety and quality of food. Part one provides an overview of the issues surrounding electron beam pasteurization in food processing. Part two looks at different thermal and non-thermal food processing technologies that complement irradiation. Finally, a case study section on the commercial applications of e-beam processing provides examples from industry.

Non Thermal Processing Technologies for the Grain Industry

Non Thermal Processing Technologies for the Grain Industry
Author: M. Selvamuthukumaran
Publsiher: CRC Press
Total Pages: 304
Release: 2021-08-19
ISBN 10: 1000412334
ISBN 13: 9781000412338
Language: EN, FR, DE, ES & NL

Non Thermal Processing Technologies for the Grain Industry Book Review:

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food. Nowadays, various non-thermal processing techniques can be employed in grain processing industries to combat this. They include pulsed electric field processing, high pressure processing, ultrasonic processing, cold plasma processing, and more. Such techniques will satisfy consumer demand for delivering wholesome food products to the market. Non-Thermal Processing Technologies for the Grain Industry addresses these many new non-thermal food processing techniques that are used during grain processing and minimize microbial contamination and spoilage. Key Features: Explains the mechanism involved in application of cold plasma techniques for grain processing, and its strategy for inactivation of microbes by using this technique Deals with the effect of incorporation of electric pulses on quality aspects of various grain based beverage products. Details the innovative high pressure processing techniques used for extraction of antioxidant from food grains Explores the safety issues and applications of non-thermal food processing techniques This book will benefit food scientists, food process engineers, academicians, students, as well as anyone else in the food industry by providing in-depth knowledge and emerging trends about non-thermal processing techniques in various grain-based food processing industries.

Bibliography of Agriculture

Bibliography of Agriculture
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1999
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015055285251
Language: EN, FR, DE, ES & NL

Bibliography of Agriculture Book Review:

Food Irradiation Technologies

Food Irradiation Technologies
Author: Amilcar L Antonio,Sandra Cabo Verde,Isabel C F R Ferreira
Publsiher: Royal Society of Chemistry
Total Pages: 434
Release: 2017-12-19
ISBN 10: 1788013921
ISBN 13: 9781788013925
Language: EN, FR, DE, ES & NL

Food Irradiation Technologies Book Review:

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper. As the technical and economic feasibility, as well as the level of consumer acceptance, have increased its use has been growing fast. International organizations including the Food and Agriculture Organization of the United Nations (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO) have coordinated and worked with others to develop norms and review the safety and efficacy of irradiated foods. Commended in the Foreword by Carl Blackburn, Food Irradiation Specialist, Joint FAO / IAEA Division of Nuclear Techniques in Food and Agriculture, this book makes a strong case for the use of this overwhelmingly safe food processing technique. This comprehensive book is a useful reference for food technologists, analytical chemists and food processing professionals, covering all aspects of gamma, electron beam and X-ray food irradiation, its impact on food matrices and microorganisms, legislation and market aspects. It is the first book to cover control and structural analysis in food irradiation and, being written by leading experts in the field, addresses the current global best practices. It contains updated information about the commercial application of food irradiation technology, especially regarding the type of radiation based on food classes and covers dosimetry, radiation chemistry, food decontamination, food quarantine, food processing and food sterilization.

Safety and Nutritional Adequacy of Irradiated Food

Safety and Nutritional Adequacy of Irradiated Food
Author: World Health Organization
Publsiher: Unknown
Total Pages: 161
Release: 1994-01-01
ISBN 10: 9789241561624
ISBN 13: 9241561629
Language: EN, FR, DE, ES & NL

Safety and Nutritional Adequacy of Irradiated Food Book Review:

Non thermal Processing of Foods

Non thermal Processing of Foods
Author: O. P. Chauhan
Publsiher: CRC Press
Total Pages: 462
Release: 2019-01-10
ISBN 10: 1351869787
ISBN 13: 9781351869782
Language: EN, FR, DE, ES & NL

Non thermal Processing of Foods Book Review:

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Predictive Microbiology in Foods

Predictive Microbiology in Foods
Author: Fernando Perez-Rodriguez,Antonio Valero
Publsiher: Springer Science & Business Media
Total Pages: 128
Release: 2012-12-12
ISBN 10: 1461455200
ISBN 13: 9781461455202
Language: EN, FR, DE, ES & NL

Predictive Microbiology in Foods Book Review:

Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym’Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered. ​

Quarantine Treatments For Pests Of Food Plants

Quarantine Treatments For Pests Of Food Plants
Author: Jennifer L Sharp,Guy J Hallman
Publsiher: CRC Press
Total Pages: 290
Release: 2019-06-04
ISBN 10: 1000308847
ISBN 13: 9781000308846
Language: EN, FR, DE, ES & NL

Quarantine Treatments For Pests Of Food Plants Book Review:

This volume provides an overview of quarantine treatment for pests of food plants that involve heat, cold, irradiation, fumigants, modified atmospheres, and other techniques alone or in combination. The contributors discuss strategies for eliminating or reducing the need for post-harvest treatment by ensuring that commodities are free of all pests

Postharvest Handling

Postharvest Handling
Author: Robert L. Shewfelt,Stanley E. Prussia
Publsiher: Academic Press
Total Pages: 358
Release: 2012-12-02
ISBN 10: 0080925766
ISBN 13: 9780080925769
Language: EN, FR, DE, ES & NL

Postharvest Handling Book Review:

Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer consumption with an emphasis on understanding market forces and providing fresh product that meets consumer expectations. Postharvest physiologists and technologists across the disciplines of agricultural economics, agricultural engineering, food science and horticulture along with handlers of minially-processed products within the fresh produce fruit and vegetable processing industries will find this to be an invaluable source of information. Uses a systems approach that provides a unique perspective on the handling of fresh fruits and vegetables Designed with the applied perspective to complement the more basic perspectives provided in other treatments Provides the integrated, interdisciplinary perspective needed in research to improve the quality of fresh and minimally processed products Emphasizes that the design of handling systems should be market-driven rather than concentrating on narrow specifics