Techniques to Measure Food Safety and Quality
portes grátis
Techniques to Measure Food Safety and Quality
Microbial, Chemical, and Sensory
Shafiur Rahman, Mohammad; Khan, Mohidus Samad
Springer Nature Switzerland AG
09/2021
477
Dura
Inglês
9783030686352
15 a 20 dias
898
Descrição não disponível.
Introduction 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.
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food safety;food quality;sensory properties;chemical contaminants;microbial contaminants;risk factors
Introduction 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.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
