東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Engineering aspects of food quality ...

Hebbar, H. Umesh.

FindBook

Google Book

Amazon

博客來

Engineering aspects of food quality and safety

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Engineering aspects of food quality and safety/ edited by H. Umesh Hebbar ... [et al.].
其他作者:	Hebbar, H. Umesh.
出版者:	Cham :Springer International Publishing : : 2023.,
面頁冊數:	x, 445 p. :ill. (some col.), digital ;24 cm.
內容註:	Food Quality: Engineering Perspective -- Chemical adulterants in food: Recent challenges -- Microbial adulterants in food: Challenges to Overcome -- Enhancing Nutritional Quality of Crops Through Genetic Engineering -- Mechanization in Pre-Harvest Technology to Improve Quality and Safety -- Non-thermal Processing of Foods: Recent Advances -- Recent Developments in Thermal Processing of Foods -- Advanced Computational Tools for Enhanced Food Quality and Safety -- Recent Trends in Materials and Coatings for Food Packaging and Storage -- A Holistic Approach to Sustainable Food Waste Management and Residue Utilization -- Food safety and quality testing: Recent areas of focus and research perspectives -- Spectroscopy based in-line monitoring and control of food quality and safety -- Recent trends in nano biosensors for food testing -- Packaging solutions for monitoring food quality and safety.
Contained By:	Springer Nature eBook
標題:	Food science. -
電子資源:	https://doi.org/10.1007/978-3-031-30683-9
ISBN:	9783031306839

Engineering aspects of food quality and safety
Engineering aspects of food quality and safety[electronic resource] /edited by H. Umesh Hebbar ... [et al.]. - Cham :Springer International Publishing :2023. - x, 445 p. :ill. (some col.), digital ;24 cm. - Food engineering series,2628-8095. - Food engineering series..

Food Quality: Engineering Perspective -- Chemical adulterants in food: Recent challenges -- Microbial adulterants in food: Challenges to Overcome -- Enhancing Nutritional Quality of Crops Through Genetic Engineering -- Mechanization in Pre-Harvest Technology to Improve Quality and Safety -- Non-thermal Processing of Foods: Recent Advances -- Recent Developments in Thermal Processing of Foods -- Advanced Computational Tools for Enhanced Food Quality and Safety -- Recent Trends in Materials and Coatings for Food Packaging and Storage -- A Holistic Approach to Sustainable Food Waste Management and Residue Utilization -- Food safety and quality testing: Recent areas of focus and research perspectives -- Spectroscopy based in-line monitoring and control of food quality and safety -- Recent trends in nano biosensors for food testing -- Packaging solutions for monitoring food quality and safety.

Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.

ISBN: 9783031306839

Standard No.: 10.1007/978-3-031-30683-9doiSubjects--Topical Terms:

3173303
Food science.

LC Class. No.: TP370

Dewey Class. No.: 664

Engineering aspects of food quality and safety
LDR:04099nmm a2200337 a 4500 001 2333606
003 DE-He213
005 20230821194010.0
006 m d
007 cr nn 008maaau
008 240402s2023 sz s 0 eng d
020 $a 9783031306839 $q (electronic bk.)
020 $a 9783031306822 $q (paper)
024 7 $a 10.1007/978-3-031-30683-9 $2 doi
035 $a 978-3-031-30683-9
040 $a GP $c GP
041 0 $a eng
050 4 $a TP370
072 7 $a TDCT $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664 $2 23
090 $a TP370 $b .E57 2023
245 0 0 $a Engineering aspects of food quality and safety $h [electronic resource] / $c edited by H. Umesh Hebbar ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2023.
300 $a x, 445 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Food engineering series, $x 2628-8095
505 0 $a Food Quality: Engineering Perspective -- Chemical adulterants in food: Recent challenges -- Microbial adulterants in food: Challenges to Overcome -- Enhancing Nutritional Quality of Crops Through Genetic Engineering -- Mechanization in Pre-Harvest Technology to Improve Quality and Safety -- Non-thermal Processing of Foods: Recent Advances -- Recent Developments in Thermal Processing of Foods -- Advanced Computational Tools for Enhanced Food Quality and Safety -- Recent Trends in Materials and Coatings for Food Packaging and Storage -- A Holistic Approach to Sustainable Food Waste Management and Residue Utilization -- Food safety and quality testing: Recent areas of focus and research perspectives -- Spectroscopy based in-line monitoring and control of food quality and safety -- Recent trends in nano biosensors for food testing -- Packaging solutions for monitoring food quality and safety.
520 $a Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and mechanization to the links between pre-and-post harvest techniques. Throughout the book, global policy perspectives are taken into account. An introductory section is also included to cover the role of food processing and engineering in food quality and safety improvement. Encompassing all of the major applications and challenges involved in the engineering aspects of food safety and quality in one source, this work is incredibly valuable to a wide range of food engineers, scientists, and industry professionals involved in the engineering, processing and packaging of both novel and traditional foods. This text provides a detailed overview of the newest methods and advanced technologies used in the improvement of quality and safety in foods. The processes and methods described in this book are applicable to many areas of the food industry including pre-harvest and post-harvest technology, food machinery and product formulation. Featuring contributions from prominent food scientists and engineers across the globe, this work contains detailed coverage of the latest advances in genetic and chemical engineering, mechanization, thermal and non-thermal processing, automation, computational tools, packaging and waste management. The latest analytical techniques are also covered, including chapters dedicated to in-line monitoring, nanosensors, rapid testing kits and E-sensors. Maintaining a high standard of safety for consumers in foods is an interdisciplinary effort involving biologists, chemists, nutritionists, chemical engineers, mechanical engineers and genetic engineers among others. All of these experts will find this book to be a singular source encompassing all of the major current advances in food safety engineering and processing.
650 0 $a Food science. $3 3173303
650 0 $a Food $x Quality control. $3 3318565
650 0 $a Food $x Safety measures. $3 589506
650 1 4 $a Food Engineering. $3 3591606
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
700 1 $a Hebbar, H. Umesh. $3 3664498
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer Nature eBook
830 0 $a Food engineering series. $3 1567464
856 4 0 $u https://doi.org/10.1007/978-3-031-30683-9
950 $a Chemistry and Materials Science (SpringerNature-11644)